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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.
Cuisine: Lebanese
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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