spinach, lentils, rice, and egg noodle soup
(1 rating)
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This is another off my Lebanese friends recipe's. I love it!
(1 rating)
yield
serving(s)
prep time
1 Hr
Ingredients For spinach, lentils, rice, and egg noodle soup
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2 clentils, dry
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10 cwater
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4beef bouillon, cubes
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1 tspsalt and pepper
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1 tspallspice, ground
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1/2 colive oil
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1/4 csalad oil
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2 ccoarsley chopped onions
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1 cmahatma long grain rice
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1 1/2 cegg noodles
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110 oz. package frozen spinach
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4 Tbsplemon juice, fresh
How To Make spinach, lentils, rice, and egg noodle soup
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1Wash and clean lentils. Place in large pot, add water, all the seasoning and bouillon.
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2cover and let come to a full boil for five minutes. Reduce fire to medium and let simmer until done, but FIRM.
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3In the meanwhile,fry the onions in the oil until brown, but not burned.Add to pot, let come to full boil.
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4Add rice,noodles and Spinach. Reduce fire mix well, and let simmer until rice and noodles are done. Cover and let stand 10 minutes before serving. Add 4 tablesoons lemon juice and mix. Serve hot with Stacy's Pita Chips and a twist of lemon
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5this soup may become thicker so you may add more water if needed.
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