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.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Rinse the lentils thoroughly under cold water and set aside.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Add the diced onion to the pot and sauté for 4-5 minutes, or until it becomes translucent and slightly golden.

Step 4

Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, and paprika. Cook for 1-2 minutes, or until the spices are fragrant.

Step 5

Pour in the vegetable broth and add the rinsed lentils. Stir to combine.

Step 6

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.

Step 7

Add the chopped spinach to the pot and stir until wilted, about 2-3 minutes.

Step 8

Stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve warm.

Nutrition Facts

Serving size	(1948.7g)

Amount per serving	% Daily Value*
Calories	1142.0

Total Fat 42.4g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5850.7mg	0%
Total Carbohydrate 152.4g	0%
Dietary Fiber 41.2g	0%
Total Sugars 30.6g
Protein 49.2g	0%

Vitamin D 0IU	0%
Calcium 483.6mg	0%
Iron 21.7mg	0%
Potassium 3652.7mg	0%

*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.

Source of Calories

Fat: 32.1%

Protein: 16.6%

Carbs: 51.3%