Lebanese Rishta – Lentil Vermicelli Soup
This is the perfect soup to make you feel all warm and cuddly inside and forget about the weather outside the window.
Servings: 8
Calories: 119kcal
Ingredients
- 8 cups water
- 1 bay leaf
- 1 cup green lentils
- 2 teaspoons Raz el Hanout
- 2 tablespoons oil
- 1 large thinly sliced onion
- 2 finely chopped garlic cloves
- 1 lb. chopped spinach fresh or frozen
- 1 cup broken vermicelli
- 1 1/2 teaspoons dried basil
- 1 tablespoon coarsely chopped coriander seed
- salt to taste
Instructions
- In a large pot, bring the water to a boil with the bay leaf, lentils and Raz el Hanout.
- Boil for about 30 minutes, until the lentils are tender.
- Meanwhile, heat oil in a skillet. Add onion and cook for 5 minutes on medium heat, stirring often, until they start to caramelize.
- Add garlic cloves and cook another 1-2 minutes, stirring constantly, being careful not to burn the garlic.
- Add onions, spinach and basil to soup.
- Add vermicelli and cook until done, about 1-2 minutes.
- Add coriander seed and salt. I prefer to chop the coriander seed with a knife, instead of using a grinder. I love the intense flavor of coarsely chopped coriander.
- Stir to combine.
- Serve with crusty bread or pita.
Notes
original recipe used bouillon cube instead of the raz el hanout
Nutrition
Calories: 119kcal | Carbohydrates: 15g | Protein: 6g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 14mg | Potassium: 244mg | Fiber: 8g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
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