Fragrant lentil rice soup with spinach and crispy onions from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 51) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttery whole wheat paratha

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Swiss chard or kale for spinach.

  • Lepa on January 08, 2017

    My seven year old proclaimed that the soup, "looks like vomit but tastes good." I agree that the color was off-putting. I might add a touch of turmeric next time to warm the beige to a warm gold. We liked the warm, gingery flavor of this soup and found that the fried onions really put it over the edge. Don't be tempted to skip them!

  • stockholm28 on March 13, 2016

    This is a very hearty lentil soup and the carmelized onions make it reminiscent of French Onion. This soup was just ok for me. I love Melissa Clark's red lentil soup with lemon and this had a very different flavor profile.

  • Laura on August 20, 2012

    Pg. 51. My husband loved this soup and I liked it. Given how aromatic it was while cooking, I didn't feel the flavors came through in the tasting. It felt a bit flat for me, despite the addition of lime juice and more salt. The crispy onions and the mint were really key to elevating this beyond ordinary. And, while I didn't find it exquisite, I have to love how healthy it is.

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