This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

Spinach Lentil Soup with Lemon

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

Quite simply, spinach lentil soup with lemon became my all-time favorite lentil soup especially during quarantine.  It was inspired by my Lebanese Lentil Soup with vegetables soup recipe. The only difference is that I substituted spinach with swish chard and left out potatoes.

                                  PREP COOK TOTAL 

Ingredients:

  • 8 cups water
  • 1 1/2 cups brown lentils – rinsed
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 1/2 cups chopped carrot (2 large carrots)
  • 2 heaping cups shredded spinach
  • 1 cup freshly squeezed lemon juice
  • 1 lemon- sliced round
  •  Salt to taste
  • 1 tbsp corn starch

Directions:

  1. Heat the oil in a large pot on medium heat.
  2. Add the olive oil, onions and salt. Lightly brown the onions, stirring frequently. 
  3. Add lentils and stir with browned onions for 1 minute. 
  4. Pour 8 cups of water.
  5. Increase the heat to high and bring just to a boil. 
  6. Reduce the heat to low and simmer, partially covered, until the lentils are tender, usually about 25 minutes.  
  7. Add carrots, cover the pot and cook for additional 15 mins.
  8. Uncover the pot and stir in the spinach and cook, uncovered, another 5 minutes.
  9. Add lemon slices.
  10. Pour lemon juice.
  11. In a small bowl, mix corn starch and 5 tbsp of warm water together and add to the pot.
  12. Continue to simmer for another 5 minutes. 
  13. Remove and discard lemon slices, as they tend to turn bitter if left for too long.
  14. Serve and add additional fresh squeezed lemon to taste.
  15. Enjoy!

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This spinach lentil soup with lemon is a perfect way to use up all of those lentils stockpiled in your pantry. I make this soup with lentils, spinach, carrots and fresh lemon whenever I’m in need of some healthy comfort food.

Chicken Soup With Vegetables

Yum, chicken soup… is everything you need on a cold winter day. The variety of vegetables, cooked in the chicken broth is what makes this soup so hearty. If you have not made chicken soup from scratch, I highly recommend you to try this simple recipe.

 

chicken soup... is everything you need on a cold winter day. The variety of vegetables, cooked in the chicken broth is what makes this soup so hearty. If you have not made chicken soup from scratch, I highly recommend you to try this simple recipe.

 

 

Prep: ook: otal: 

Ingredients: 

  •  2 chicken thighs
  • 4 chicken legs
  • 5 cups water- for boiling the chicken
  • 3-4 large carrots- sliced into 1/4-inch-thick rounds
  • 1 zucchini- cut into medium size pieces
  • 2 small tomatoes-  cut into medium size pieces
  • 1 large onion- sliced thinly
  • 1 large potato- medium size pieces
  • small bunch chopped parsley – about 1 cup
  • Any other vegetables you have around and want to add.
  • 1 tsp salt or to taste
  • 2 cinnamon sticks
  • 2 tbsp long grain rice
  • 1 tbsp olive oil

Instructions: 

  1. Boil chicken in large pot with salt and cinnamon sticks until cooked (about 30 mins)
  2. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board.
  3. Remove and discard skin and bones.
  4. Chop or shred chicken into small pieces and set aside.
  5. Allow broth to continue simmering on medium heat.
  6. Add chopped carrots, potatoes, zucchini, onions, and tomatoes to simmering broth.
  7. Cook vegetables for 15 mins then add parsley and rice.
  8. Boil until vegetables are fully cooked for another 15 mins.
  9. Add  shredded chicken back to pot and gently stir in with vegetables.
  10. Add 1 tbsp olive oil and stir some more.
  11. Everyone likes their soup differently. Taste and adjust salt, if necessary.
  12. Remove from heat and serve.
  13. Serve with a toasted piece of bread if you like and enjoy! 🙂

Here is another soup idea!

If you make this chicken soup recipe, be sure  leave a comment and let us know how it came out!

 

Lebanese style lentil soup recipe. Very healthy, vegetarian and easy to prepare. #Lentilsoup #healthysoup #vegetariansoup

Lebanese Lentil soup with vegetables

Incredibly delicious Lebanese style lentil Soup with vegetables, loaded with swiss chard, carrots and potatoes.  It is healthy, vegetarian and very easy to prepare.

Lebanese lentil soup with vegetables is recipe from my childhood, my mom made this traditional soup for us all winter long. It is one of those soups that tastes even better the next day or the day after that!

 

 

                PREP COOK TOTAL 

 

Ingredients:

  • 8 cups water
  • 1 large cup brown lentils, rinsed
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • A bunch swiss chard, thinly cut ( Leafs and stems)
  • 1 cup freshly squeezed lemon juice
  • 4 potatoes, cut into cubes
  • 4 carrots, sliced into circles
  • 1 tbsp salt, or to taste
  • 1 tbsp corn starch
 

Directions:

  1. Heat the oil in a large pot medium heat.
  2. Add the olive oil, onions and salt. Lightly brown the onions, stirring frequently. 
  3. Add lentils and stir with browned onions for 1 minute. 
  4. Pour 8 cups of water.
  5. Increase the heat to high and bring just to a boil. 
  6. Reduce the heat to low and simmer, partially covered, until the lentils are tender, usually about 25 minutes. 
  7. Add carrots, cook for additional 15 mins.
  8. Add the swiss chard and potatoes, reduce heat to medium-low , cover the pot, and cook until the potatoes are completely cooked ( about 20 minutes )
  9. Pour lemon juice.
  10. In a small bowl, mix corn starch and 5 tbsp of warm water together and add to the pot.
  11. Continue to simmer for another 5 minutes. 
  12. Serve and enjoy!

Tips:

  1.  Serve with toasted pita or multigrain bread.
  2. Add additional fresh squeezed lemon to taste, after serving.

 

Here is another soup idea!

 

 


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