Syrian-Style Lentil and Spinach Soup

Syrian-Style Lentil and Spinach Soup

16 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
AzzaJaba
Recipe by  AzzaJaba

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (16)

Rate This Recipe
AzzaJaba
66

AzzaJaba

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

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

ktchristmas
13

ktchristmas

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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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Greek Lentil Soup (Fakes)

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Spinach and Tomato Dal (Indian Lentil Soup)