Syrian-Style Lentil and Spinach Soup

Lisa

Added at least twice as much fresh spinach, left out the flour (because ours was thick at the end without it) and added in the cumin recommended in the comments.

Modified from: Syrian-Style Lentil and Spinach Soup

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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 4 servings



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Directions

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  1. Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally. Add the lentils and water and bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to 25 minutes. Cooking times will vary depending on the freshness of the lentils.
  2. Ladle a half cup of the soup liquid into a bowl and whisk in the flour to form a paste. Mix the paste into the soup. Add the spinach, lemon juice, and salt. If you prefer a thinner soup, add a bit more water. Cook until spinach is wilted, about 5 minutes. Adjust salt, cumin and lemon to suit your taste.

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