Inspired by the flavors of qorma-e-sabzi, an Afghan spinach stew, this soup relies on frozen spinach and whatever fragrant herbs and alliums are lingering in the back of your fridge—a mix of parsley, cilantro, dill, or even scallions will work. Cooking the greens separately and adding them back in at the end ensures they stay vibrant; the simple aromatics and ground spices seasoning the lentil and rice base are bolstered by the verdant addition.
Ingredients
4 servings
1
4
½
2
5
3
5
1
2
½
⅔
⅔
4
1
Preparation
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Step 1
Wrap one 10-oz. package frozen chopped spinach, thawed, in a clean kitchen towel and twist and squeeze towel tightly over the sink to expel as much liquid as possible.
Step 2
Melt 2 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high heat. Add spinach and ½ cup finely chopped herbs (such as cilantro, parsley, and/or dill) and season with kosher salt. Cook, stirring occasionally and breaking up spinach, until mixture is combined and spinach and herbs are slightly darkened in color, about 4 minutes. Transfer to a bowl.
Step 3
Heat 3 Tbsp. extra-virgin olive oil in same pot over medium-high. Add 3 medium onions, thinly sliced, and season with salt. Cook, stirring occasionally, until lightly browned and frizzled around the edges, 9–12 minutes. Add 5 garlic cloves, thinly sliced, and cook, stirring often, until softened and fragrant, about 1 minute. Add 1 Tbsp. ground coriander, 2 tsp. ground cumin, ½ tsp. crushed red pepper flakes, and a few grinds of freshly ground black pepper. Cook, stirring often, until combined, about 1 minute.
Step 4
Add ⅔ cup basmati rice, ⅔ cup French green lentils, 4 cups low-sodium vegetable broth, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 6 cups water; stir to combine. Increase heat to high and bring soup to a boil. Reduce heat so soup is at a simmer and cook until rice is cooked through and lentils are tender (they will still retain a bit of bite), 30–35 minutes.
Step 5
Stir spinach mixture into soup and cook, stirring often, until combined and heated through, about 3 minutes. Remove pot from heat and add juice of 1 lemon and remaining 2 Tbsp. unsalted butter; stir until butter is melted. Taste soup and season with salt and black pepper.
Step 6
Mix 1 cup plain whole-milk yogurt, a big pinch of salt, and remaining 2 Tbsp. extra-virgin olive oil in a small bowl to combine. Ladle soup into bowls and top each with a spoonful of yogurt mixture to serve.
