Lebanese Spinach and Lentil Soup
Warm your soul and nourish your body with this comforting Lebanese Spinach and Lentil Soup, a hearty vegetarian recipe brimming with bold Middle Eastern flavors. Made with protein-packed brown lentils, vibrant fresh spinach, and a fragrant blend of spices like cumin, coriander, and cinnamon, this wholesome soup comes together in just under an hour. The addition of zesty lemon juice adds a refreshing tang, while a garnish of fresh cilantro (optional) elevates the dish with a burst of herbaceous flavor. Perfect as a warming meal on chilly days or a light yet satisfying lunch, this gluten-free and vegan-friendly soup pairs beautifully with a side of crusty bread or a fresh salad. With simple ingredients and a one-pot cooking method, this Lebanese-inspired dish is a must-try for home cooks seeking an easy, flavorful recipe filled with nutritious goodness.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 6 cups vegetable broth
- 5 cups, roughly chopped fresh spinach
- 2 tablespoons lemon juice
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
Instructions
Rinse the lentils thoroughly under cold water and set aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion to the pot and sauté for 4-5 minutes, or until it becomes translucent and slightly golden.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, and paprika. Cook for 1-2 minutes, or until the spices are fragrant.
Pour in the vegetable broth and add the rinsed lentils. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 25-30 minutes, or until the lentils are tender.
Add the chopped spinach to the pot and stir until wilted, about 2-3 minutes.
Stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5851 mg | 254% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 30.6 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3653 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
