Any night of the week I am likely craving two things–soup and Lebanese food. I can’t get enough of their traditional spices such as sumac, cumin, coriander and za’atar (a blend of sesame seeds, oregano, sea salt and thyme.) I also love pungent garlic sauce, tahini and hummus and am a sucker for grilled vegetable kebabs and okra stew.
I’ve been know to shamelessly lick my bowl clean whenever I order Lebanese lentil and rice soup.
Because of my notable love of affair with the aforementioned fare, I started crafting recipes so I can indulge more often and not spend a fortune on dishes that are inexpensive when homemade. My latest experiment resulted in a creamy, flavorful, and deeply nourishing rice, lentil and spinach stew that I have now eaten for three straight days––I am not the least bit sick of it yet. I may never be.
Makes: approx. 6 servings
Time: 30 minutes
Ingredients:
3 tablespoons ghee
1 large yellow or white onion, diced
3 large garlic cloves, mashed with 1/4 teaspoon sea salt
1 cup basmati rice
1/2 cup brown or green lentils, rinsed
2 large red potatoes, diced
8 cups vegetable stock
1 teaspoon cumin
1 teaspoon sumac, plus more for garnish
2 teaspoons ground coriander
2 teaspoons sea salt
2 (10-ounce) boxes unsalted and chopped spinach
1/4 cup lemon juice
Garnishes:
Pine nuts, dry toasted
Smoked paprika
Minced red onion
Minced fresh parsley
Preparation:
1. In a large sauce pan, heat ghee over medium-high heat. Add onions and cook for six to eight minutes or until translucent.
2. Add garlic paste to pan and heat until fragrant, about 30 seconds. Add rice and lentils and stir to coat evenly with ghee.
3. Add potato and stock and turn heat to high. Bring to a boil. Add cumin, sumac, coriander, and sea salt.
4. Reduce heat to low, cover and simmer for 30 minutes or until rice, potatoes and lentils are tender.
5. Stir in chopped spinach and lemon juice.
6. Serve topped with any or all suggested garnishes.
