SEARCH
More 2 Photos

Syrian-Style Lentil and Spinach Soup Recipe

Recipe by: AzzaJaba

"This soup is like a warm hug. And it's very easy to prepare."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook40 m
  • Ready In50 m
  • 1Heat 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.
  • 2Ladle 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 166 cals
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2/3 cup dry green lentils
  • 1 3/4 cups water
  • 1 tablespoon all-purpose flour
  • 2/3 cup chopped fresh spinach
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    166
    8%
  • Fat:
    3.8
    6%
  • Carbs:
    24.6
    8%
  • Protein:
    9
    18%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like