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Syrian-Style Lentil and Spinach Soup

Syrian-Style Lentil and Spinach Soup

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
AzzaJaba

AzzaJaba

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

AzzaJaba
66

AzzaJaba

1/29/2009

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.

fantomette
14

fantomette

5/19/2010

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

ktchristmas
13

ktchristmas

3/5/2009

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 laying around but won't be making this one again any time soon.

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