Spinach, Lentils, Rice, and Egg noodle Soup

Spinach, Lentils, Rice, And Egg Noodle Soup

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sheila farrah


This is another off my Lebanese friends recipe's. I love it!


★★★★★ 1 vote

1 Hr


  • 2 c
    lentils, dry
  • 10 c
  • 4
    beef bouillon, cubes
  • 1 tsp
    salt and pepper
  • 1 tsp
    allspice, ground
  • 1/2 c
    olive oil
  • 1/4 c
    salad oil
  • 2 c
    coarsley chopped onions
  • 1 c
    mahatma long grain rice
  • 1 1/2 c
    egg noodles
  • 1
    10 oz. package frozen spinach
  • 4 Tbsp
    lemon juice, fresh

How to Make Spinach, Lentils, Rice, and Egg noodle Soup


  1. Wash and clean lentils. Place in large pot, add water, all the seasoning and bouillon.
  2. cover and let come to a full boil for five minutes. Reduce fire to medium and let simmer until done, but FIRM.
  3. In the meanwhile,fry the onions in the oil until brown, but not burned.Add to pot, let come to full boil.
  4. Add 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
  5. this soup may become thicker so you may add more water if needed.

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About Spinach, Lentils, Rice, and Egg noodle Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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