Spinach, Lentils, Rice, And Egg Noodle Soup Recipe

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Spinach, Lentils, Rice, and Egg noodle Soup

sheila farrah


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

★★★★★ 1 vote
1 Hr


2 c
lentils, dry
10 c
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
10 oz. package frozen spinach
4 Tbsp
lemon juice, fresh


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

About this Recipe

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