Lebanese Spinach And Lentil Soup - cooking recipe

Ingredients

canola oil or olive oil
1 large onion, finely chopped
4 garlic cloves, minced
3 cups water
4 cups chicken stock or 4 cups vegetable stock
1 cup lentils (French blue ones are nice or green)
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
10 ounces frozen spinach, thawed
3 ounces vermicelli, broken (or other fine pasta)
1/2 - 1 lemon
salt
pepper
1/4 cup cilantro, chopped

Preparation

In a large saucepan set over low-moderate heat, saute the onion in a drizzle of oil with a pinch of salt until transparent and starting to brown, 4 to 7 minutes.
Add the garlic and cook for 1 more minute.
Add the water, stock, lentils, and spices, and bring to a simmer.
Cook, covered, until the lentils are tender, 30 to 40 minutes.
In the meantime, drain the spinach in a colander and squeeze by handfuls to remove as much liquid as possible.
In a large skillet, saute the spinach in batches with a drizzle of olive oil and a pinch of salt until cooked and almost crisp.
Transfer the cooked spinach to a plate and set aside.
Once the lentils are tender, add the vermicilli pieces and cook until the pasta is nearly tender, about 4 to 6 minutes.
Add the sauteed spinach and juice of half a lemon to the pot, stir well, and add salt and pepper.
Add more lemon if you like, or pass around wedges at the table.
Ladle into bowls and top with cilantro.