A Grape Match...

Adas Bhamod | Spinach Soup

(Serves 5-6)

INGREDIENTS
4 large garlic cloves
6 tbsp sunflower oil
30g fresh coriander, washed
150g green lentils
100g white long-grain rice
1 large potato (about 150g), peeled and diced
450g-500g baby spinach
3 lemons, juice only

METHOD
1. In a wide and deep frying pan, add the garlic and 3-4 tbsp sunflower oil. Gently fry until the garlic starts to become a light golden colour.
2. Roughly chop the coriander and add to the pan. Keep turning for 5 minutes until it's wilted. Set the mix aside.
3. In a sieve, rinse the lentils, and cook in 1 ltr water for 10 minutes, until soft. Rinse the rice with warm water.
4. When lentils are almost cooked, add the rice, potato and 2 ltrs water, and heat for about 10 minutes, until the potato and rice are cooked.
5. Add the spinach, coriander mix, lemon juice and a pinch of salt and cook for a further 5 minutes, until the spinach wilts.
6. Add 2 tbsp oil to the pan and turn the heat off after a few minutes, adding water, if needed, for consistency.
7. Serve with bread and olives.

Ixsir Altitudes White 2015 | £16.95

Look no further than Lebanon itself for the perfect match. This wine is zesty fresh with a blend of Sauvignon and Semillon, with hints of exotic fruit and spice from a dollop of Viognier and Muscat. It picks up the citrus liveliness of the soup but is rich enough to cope with the chunky lentils and rice.

- Angela Mount, Crumbs Magazine -