Syrian-Style Lentil and Spinach Soup

Syrian-Style Lentil and Spinach Soup

18
AzzaJaba 0

"This soup is like a warm hug. And it's very easy to prepare."
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Ingredients

50 m servings 166 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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 and lemon to suit your taste.

Reviews

18
  1. 22 Ratings

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Most helpful positive review

Hello, I'm the author of this recipe. You need to add about a teaspoon of cumin to the soup towards the end with the lemon juice. The cumin and lemon juice make all the difference in the taste.

Most helpful critical review

merely OK, which is odd because I usually love Syrian food. Seemed like it was definitely missing something, even with the addition of cumin. Was a decent way to use up some old lentils I had ...

Hello, I'm the author of this recipe. You need to add about a teaspoon of cumin to the soup towards the end with the lemon juice. The cumin and lemon juice make all the difference in the taste.

I added cilantro, garlic, corriander and a chicken bouillon cube,,amazing!! A+++

merely OK, which is odd because I usually love Syrian food. Seemed like it was definitely missing something, even with the addition of cumin. Was a decent way to use up some old lentils I had ...

This is a very good base recipe. You need to add what you like but mine came out great. I added carrots, corriander, cumin, garlic salt and tabasco. This is a perfect post workout meal packed...

Wonderful recipe! I added two bay leaves to the boiling water and lentils, making sure to take them out before step 2 I added a cup of vegetable stock after adding the lemon juice and spinach. ...

I added more spinach and the recommended cumin. We really enjoyed it. Ours came out less like a soup than like a thick stew, though... and I added in additional water and skipped the step with t...

Our mother used to always make this soup for us. Mmmmm

Seemed like it was lacking something. I used some bone broth as part of the liquid; added some pepper and fresh parsley when it still seemed like it needed something more. I think I'll try add...

Good basic recipe. Definately needs the 1 t. of cumin.