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Rishtayeh (lentil and Spinach Soup)

1 pkg. spinach
1 1/2 c. lentils
8 oz. pkg. broad egg noodles
1 tbsp. salt
1 c. chopped onion
1/2 c. oil
3 tbsp. chopped Chinese parsley
1 clove minced garlic


Wash spinach. Cut spinach leaves in half and let drain. Wash lentils in warm water and drain. Fill 4-quart pot halfway with water. Add lentils. When water boils, reduce to medium heat and boil for 7 minutes. Add egg noodles and cook on low flame for 7-9 minutes. Once lentils are tender, add salt (check water level occasionally and add hot water, if necessary to maintain water level). Add spinach. In the meantime, fry onion in oil until golden. Add Chinese parsley and garlic to onion mixture. Saute for 1 minute and add to lentil soup. Mix and serve.


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