Syrian-Style Lentil and Spinach Soup recipe

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Ingredients

1 tablespoon olive oil
1 onion, chopped
⅔ cup dry green lentils
1 ¾ cups water
1 tablespoon all-purpose flour
⅔ cup chopped fresh spinach
3 tablespoons lemon juice
½ teaspoon salt

Nutrition Info

165.6 calories
carbohydrate: 24.6 g
cholesterol: : -
fat: 3.8 g
fiber: 10.5 g
protein: 9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 303.6 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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