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spinach, lentils, rice, and egg noodle soup

(1 rating)
Recipe by
sheila farrah
Yorktown, VA

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

  • 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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