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Lebanese Lentil Soup


1 bag (16 oz) lentils (remove stones and wash)
1 sm bag (8oz) frozen spinach
1 lg onion, chopped fine
3 med cloves garlic, minced
2 Tbsp Sumac
2 Tbsp salt
2 Tbsp Cumin
1 lemon & 1 lime (or juice of 2 lemons)
1 tsp black pepper
3/4 c olive oil
2 med potatoes (1 cup) finely chopped
1 cup carrots, finely chopped
1 bunch fresh cilantro, chopped
(you may substitute or add other chopped veggies


Add clean lentils to 12 cups water, add salt. Bring to a boil and then simmer for approx. 25 minutes. As simmering skim foam from the top.
Add 1 Tbsp cumin, chopped onion, garlic, olive oil and black pepper. Cook 5 minutes.
Add veggies - carrots and potatoes and cook for an additional 10-15 minutes (until lentils, carrots and potatoes are almost cooked).
Add the package of frozen spinach. Cook until spinach is thawed and separated.
Add cilantro, 1 Tbsp cumin, 1 Tbsp sumac, lemon and lime juice, Simmer for about 5 minutes.

Note: if it is too liquid can add 1/2 cup rice and cook longer.



Nutritional Information Per Serving

no nutrition information available

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