Herb & Mulukhiyah Soup


½ cup chopped dried or frozen Mulukhiyah aka Corchorus Plant

1 cup chopped fresh spinach
1 cup parsley
2 tablespoons dried or fresh finely chopped dill
Red Onion
Medium size potato
1 teaspoon salt
1 teaspoon of Persian allspice
Water – 4 cups
½ cup of yellow lentils
1 cube chicken broth
2 tablespoons of butter
½ cup of pomegranate juice

Cooking directions:

  • Chop potato into cubes
  • Chop onion into cubes
  • Place all herbs into a pot with all ingredients
  • Bring to a boil, and let it simmer for 20min
  • Blend and serve warm with fresh lemon juice for additional tangy taste.
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