Spinach, Lentils, Rice, and Egg noodle Soup

★★★★★ 1 Review
ilovefood2 avatar
By sheila farrah
from Yorktown, VA

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

serves Six
prep time 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

  • 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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