Lebanese Rishta - A Lentil Soup

This month in Mena's Cooking Club, I am travelling to Lebanon our host Sarah choose this recipe.

Well, its raining here in Mumbai and the weather is cold,  this soup is so healthy, comforting and a hearty soup.  It doesn’t take much time or effort to make.


1/2 Cup Dried brown lentils / Masoor dal
5 cloves Garlic - peeled

1 Onion - finely chopped
3 Tablespoons Oil
1 Teaspoon Coriander powder
2 Tablespoons Coriander leaves and stems - finely chopped
2 Vegetarian Soup cubes
1 Litre  Water
1/2 Teaspoon Salt, or to taste
1 Cup Spinach leaves - finely chopped
1/2 Cup Whole Wheat Vermicelli


Wash the lentils and soak them in water for a hour at least.  in a bowl, cover with cold water and leave to soak for 30 minutes. 

Rinse the lentils. Put them in a medium saucepan and pour over 1 litre of cold water. Bring this to the boil, lower the heat, cover and leave to simmer. In the meantime, add the chopped onion and garlic fry in 2 tablespoons olive oil over medium heat, Once the onions turn light brown in colour, pour them over the lentils, add the soup cubes, cover saucepan again and leave to simmer for 40 minutes.

 Season the broth and add the coriander, spinach and vermicelli . Bring back to the boil. Cover the pan, reduce the heat and simmer for a further 1o minutes, or until the vermicelli  is tender. Ladle the soup into warmed bowls to serve. We had this with Masala Bread.  It’s that easy……

Labels: Soup, Continental Cuisine, Mena Cooking Club, 

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Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Delicious bowlful of soup and perfect for the weather you have been experiencing. I had whole wheat vermicelli was available, it makes sense as there are plenty of other whole wheat pastas in the shops.

  2. G'day Sneha and thanks you for participating in this month's MENA Lebanon Cuisine! This looks delicious and wish I could try!
    Cheers! Joanne Pinned