spinach, lentils, rice, and egg noodle soup

Name: Spinach, Lentils, Rice, and Egg noodle Soup
Prep time: 1 h
Ingredients: 2 cup(s) lentils, dry; 10 cup(s) water; 4 - beef bouillon, cubes; 1 teaspoon(s) salt and pepper; 1 teaspoon(s) allspice, ground; 1/2 cup(s) olive oil; 1/4 cup(s) salad oil; 2 cup(s) coarsley chopped onions; 1 cup(s) mahatma long grain rice; 1 1/2 cup(s) egg noodles; 1 - 10 oz. package frozen spinach; 4 tablespoon(s) lemon juice, fresh

(1 RATING)

22 Pinches

sheila farrah

Yorktown, VA

Updated on Jan 2, 2011

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

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prep time 1 Hr

cook time

method ---

yield Six

Ingredients

2 cups lentils, dry
10 cups water
4 - beef bouillon, cubes
1 teaspoon salt and pepper
1 teaspoon allspice, ground
1/2 cup olive oil
1/4 cup salad oil
2 cups coarsley chopped onions
1 cup mahatma long grain rice
1 1/2 cups egg noodles
1 - 10 oz. package frozen spinach
4 tablespoons lemon juice, fresh

How To Make spinach, lentils, rice, and egg noodle soup

Step 1

Wash and clean lentils. Place in large pot, add water, all the seasoning and bouillon.

Step 2

cover and let come to a full boil for five minutes. Reduce fire to medium and let simmer until done, but FIRM.
Step 3

In the meanwhile,fry the onions in the oil until brown, but not burned.Add to pot, let come to full boil.
Step 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
Step 5

this soup may become thicker so you may add more water if needed.
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