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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan set over low-moderate heat, saute the onion in a drizzle of oil with a pinch of salt until transparent and starting to brown, 4 to 7 minutes. | 2. Add the garlic and cook for 1 more minute. | 3. Add the water, stock, lentils, and spices, and bring to a simmer. | 4. Cook, covered, until the lentils are tender, 30 to 40 minutes. | 5. In the meantime, drain the spinach in a colander and squeeze by handfuls to remove as much liquid as possible. | 6. In a large skillet, saute the spinach in batches with a drizzle of olive oil and a pinch of salt until cooked and almost crisp. | 7. Transfer the cooked spinach to a plate and set aside. | 8. Once the lentils are tender, add the vermicilli pieces and cook until the pasta is nearly tender, about 4 to 6 minutes. | 9. Add the sauteed spinach and juice of half a lemon to the pot, stir well, and add salt and pepper. | 10. Add more lemon if you like, or pass around wedges at the table. | 11. Ladle into bowls and top with cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil				-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
water	3	cups		0.0	0.0	0.0	0.0
chicken stock vegetable	4	cups		-	-	-	-
lentil	1	cup		81.62	17.0478	6.8992	0.4235
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
cinnamon	1/2	teaspoon	ground	-	-	-	-
spinach	10	ounces	thawed frozen	62.3689	11.0563	6.2369	0.8505
vermicelli	3	ounces		304.4735	64.4667	9.0492	1.1226
lemon	1/2 - 1			0.0	0.0	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.