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A standard Lebanese lentil soup, lentils and greens are cooked with wholesome greens in a lemony broth scented with heat cinnamon and cumin. 

Spoonful of Lebanese lentil soup with greens.


On this Submit: Every little thing you want for Lebanese Lentil Soup with Greens

Whereas each season is soup season in our home, it undoubtedly hits the spot when the temperature turns colder. A recipe from my childhood, my mother made this conventional Syrian/Lebanese lentil soup for us often rising up. It’s scrumptious, and likewise gluten-free and vegan, so everybody can take pleasure in it! Full of loads of vivid lemon juice, heat cinnamon, and aromatic cumin, that is a kind of soups that tastes even higher the following day and even the day after that! Superb for freezing, gifting to a brand new mother, or consuming all through the week for lunch, only one serving will go away you full and glad for hours. We additionally love serving it for dinner with heat pita bread, hummus, and a Syrian salad.

Components

Ingredients for Lebanese lentil soup.
  • Olive oil: A coronary heart wholesome oil used to cook dinner the greens.
  • Onion: I exploit a white or yellow onion for a milder taste that cooks down simply with the celery and carrots.
  • Carrots: Firmer in texture, even as soon as cooked, carrots are additionally barely candy in style.
  • Celery: Very gentle in taste, however stuffed with nutritional vitamins and vitamins.
  • Garlic: Cooks to be a bit candy, nutty, and pungent in style.
  • Cumin & cinnamon: Some heat spices to offer the soup that signature Lebanese flare.
  • Lentils: You might use any shade lentil, however I’ll often use brown or inexperienced lentils. They’re an excellent supply of fiber, protein, and iron.
  • Hen broth: Makes for a flavorful base for the soup.
  • Lemon juice: Vibrant, contemporary taste and a little bit of acidity to stability the soup.
  • Spinach: Delicate, earthy style, however an excellent supply of iron and antioxidants.

Learn how to Make Lebanese Lentil Soup with Greens

Grating garlic into pot

Begin your Lebanese lentil soup with greens by heating the olive oil within the backside of a big soup pot. Add the onion, celery, and carrots and cook dinner till they start to melt. Then use a microplane to grate the garlic cloves into the pot together with the cinnamon and cumin. Stir and cook dinner till aromatic.

Stirring lebanese lentil soup

Then add the lentils to the pot and toast for a pair minutes earlier than including the rooster broth and water. Cut back warmth and simmer for about 45 minutes, or till lentils are tender.

Adding spinach to soup

Add within the spinach leaves and cook dinner for only a couple minutes till greens are wilted.

Squeezing lemon juice into soup

Squeeze within the contemporary lemon juice, and season with some salt and black pepper.

Lebanese Lentil Soup

Serve garnished with contemporary parsley, and luxuriate in your Lebanese Lentil Soup with Greens!

Steadily Requested Questions

What shade lentils are finest for soup?

Inexperienced or brown lentils are good for soups to be eaten complete, whereas purple and yellow are nice in blends or purees, or curries.

Which lentils are finest for physique?

In the case of diet, black lentils are one of the best for you. However all lentils are wholesome and good for you.

Do it’s a must to soak lentils for soup?

No you don’t! I at all times advocate rinsing your lentils earlier than cooking them, however they don’t should be soaked like beans.

Lebanese Lentil Soup wide

Extra Soup Recipes

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Liz eating Lebanese lentil soup with greens.

Heat, comforting, and filling any day of the week, my Lebanese Lentil Soup with Greens will likely be nice for the entire household. Let me know the way you prefer it within the feedback!

Your spoon is ready.

Lebanese Lentil Soup

Lebanese Lentil Soup with Greens

A standard Lebanese soup, lentils and greens are cooked with wholesome greens in a lemony broth scented with heat cinnamon and cumin. 

PREP: 15 minutes

COOK: 45 minutes

TOTAL: 1 hour

Servings: 4

  • 1 tablespoon additional virgin olive oil
  • 1 medium onion (diced)
  • 2 medium carrots (peeled and diced)
  • 3 stalks celery (diced)
  • 4 cloves garlic (minced)
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 1 cup brown lentils (raw)
  • 4 cups rooster broth (low sodium)
  • 4 cups water
  • 1 lemon (juiced)
  • salt and pepper to style
  • 8 cups spinach
  • Warmth oil in a big soup pot over medium-high warmth. Add within the onions, carrots and celery and cook dinner till they change into tender, about 6-7 minutes, stirring often. Season with salt and pepper to style.

  • Stir within the garlic, cumin and cinnamon. Warmth till aromatic, about 30-60 seconds. Add lentils to the pan and warmth 1-2 minutes to barely toast. Pour within the rooster broth, water and lemon juice then convey pot to a boil. Cut back warmth to low and simmer till lentils are tender, about 30-45 minutes.

  • Proper earlier than serving, stir within the spinach and cook dinner till vivid inexperienced and wilted, about 2 minutes. Season with extra, salt, pepper and lemon juice to style earlier than serving heat.

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Serving: 2cupsEnergy: 287kcalCarbohydrates: 46gProtein: 17gFats: 5gMonounsaturated Fats: 5gSodium: 975mgPotassium: 1317mgFiber: 21gSugar: 5gVitamin A: 10915IUVitamin C: 55.7mgCalcium: 217mgIron: 8.5mg




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