Lebanese Spinach and Pasta Soup
INGREDIENTS
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canola oil or olive oil
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1 large onion, finely chopped
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4 garlic cloves, minced
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3 cups water
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4 cups chicken stock or 4 cups vegetable stock
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1 cup lentils (French blue ones are nice or green)
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2 teaspoons ground cumin
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1⁄2 teaspoon ground cinnamon
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10 ounces frozen spinach, thawed
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3 ounces vermicelli, broken (or other fine pasta)
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1⁄2-1 lemon
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salt
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pepper
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1⁄4 cup cilantro, chopped
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