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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I have had good lentil soup at the quick service version of Lebanese Taverna whose name I forgot.  Also, good Avgolemono at Gyroland.  Lots of great soups at Asian restaurants too.

What kind of soup do you want?  [/quote]
Yes, Lebanese Taverna/LebTav has fantastic lentil soup.  I like the lentil soup at Puree Juice  Bar in Bethesda as well. Other favorites: the birria ramen (though very salty) and vegan red fire opal from Jinya Ramen and tom yum from ThaiPad in DC. [/quote]

When we go to LebTav, we buy 4 lentil soups, one for each of my kids to eat right away and one each to save for later. This is the only way I’ve been able to get them to eat lentils. Or spinach.[/quote]

NP- thanks for this. We don't live near a LebTav and I know the OP didn't ask for this but I love trying copycat recipes and found this one online! Now to find out what ground sumac is!

Lebanese Taverna Wannabe Lemony Lentil & Spinach Soup
Recipe hack by Karen Fricke
Easily makes 10 servings, and tastes better the next day.
½ bunch fresh cilantro, washed and stems removed
12 peeled garlic cloves
olive oil
2 ½ t salt, divided
2 large onions, chopped finely
1 lb green lentils, washed and drained
¾ t ground cinnamon
1 t ground sumac
6 cups prepared vegetable broth
6 cups water
10 oz bag frozen chopped spinach
2 medium potatoes, peeled and cubed
3 carrots, peeled and cubed
6 T lemon juice
1. Place cilantro leaves, garlic cloves, 3 T olive oil, and ½ t salt in food processor
and process until mixture forms a paste. Set aside.
2. Saute onions in ¼ cup olive oil until translucent and just beginning to brown.
3. Stir lentils and carrots into onions. Cook on medium for a few minutes.
4. Add vegetable broth, water, cinnamon, and sumac, stirring in spices until
thoroughly blended. Cook uncovered for 45 minutes on medium heat,
stirring occasionally.
5. Add potatoes, spinach, cilantro paste, and additional salt. Add more water if
you like soupier soup. (I added about 2 cups.)
6. Cook uncovered on low heat until potatoes are cooked through, about 20
minutes.
7. Add lemon juice and continue cooking, uncovered, for an additional 10
minutes. Adjust salt, spices, and lemon juice to your taste (the recipe is only
very mildly spiced and salted. I add more. My daughter adds Tabasco [/quote]

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