lentil soup bowls

Lebanese Lentil Soup with Spinach

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This Lebanese Lentil Soup with Spinach is an easy one-pot vegan meal that is full of flavor. It’s light, nutritious and satisfying with lots of fiber. I make this soup with lentils, spinach, potatoes, carrots and fresh lemon whenever I’m in need of some healthy comfort food. What’s not to love?

lentil soup bowls


Lebanese Lentil Soup 

This Lebanese Lentil soup with spinach is a perfect way to use up all of those lentils stockpiled in the back of your pantry. This soup was inspired by my Lebanese Lemon Lentil Soup with Swiss Chard- Adas b Hamod recipe. 

Lebanese lentil soup

Ingredients to Make Lebanese Lentil Soup with Spinach:

(Find the exact measurements in recipe card at the end of this page)

  • Brown lentils. Works best for this recipe. They tend to retain their shape, so the consistency of the soup won’t change.

  • Spinach. I used baby spinach, no chopping required! You can also use frozen spinach.

  • Lemon juice. You can also add a sprinkle of sumac spice for extra tanginess. 

  • Onion. Diced.

  • Carrots. Cut into round slices

  • Potatoes. Cut into small bite pieces. 
  • Salt. To taste.

  • Extra virgin olive oil.

Tips to Make the Best Lebanese Lentil Soup with Spinach: 

  • For a thicker soup, mix one tablespoon of corn starch with a few tablespoons of warm water and pour over the soup at the end. Just before you add the lemon juice and let it simmer for 5 minutes.
  • Cook the lentils just until soft but not fully cooked, they will continue on cooking a little more after you add the veggies. 
  • Once you add the spinach, remove from heat immediately, to avoid overcooking them. 

lentil soup bowls

Do I need to soak lentils?

 No, you do not need to soak our lentils. Although it is a good idea to rinse lentils under running cold water before cooking. 


I like to make soup for meal prep. I make a large batch of soup, enjoy it for dinner and freeze or refrigerate the rest.

To Refrigerate: Keep covered and refrigerate for 3 to 4 days. Reheat in microwave in 30-second intervals until heated through.

To Freeze: Divide into individual freezer-safe containers. Freeze, covered for up to 3 months. To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through.

Lentil soup with spinach



Lebanese Red Lentil Soup

Lentil Soup with Pasta

Spinach Lentil Soup with Lemon

Red Lentil Mujadara


Red Lentil Tabouli Salad

If you try this Lebanese lentil soup with spinach, let me know! Leave a comment, rate it, and don’t forget to tag a photo #thesaltandsweetkitchen on Instagram ? You can also find me on Facebook and Pinterest for all the latest updates!

Lentil Spinach Soup

lentil soup bowls

Lebanese Lentil Soup with Spinach

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This Lebanese Lentil Soup with Spinach is an easy one-pot vegan meal that is full of flavor. It’s light, nutritious and satisfying with lots of fiber. What’s not to love?


  • 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 potatoes- peals and cut into bite size pieces
  • 2 heaping cups shredded spinach
  • 1/2 cup Lemon juice- plus more for serving
  • Salt to taste


  • In a large pot, heat olive oil over medium heat, add chopped onions and salt and cook for 5-7 minutes until wilted but not browned.
  • Add the lentils and mix well with the onions.
  • Pour water, bring to a boil, cover, lower heat to medium low and simmer until tender, 25-30 minutes.
  • Meanwhile, wash, peel and cut the potatoes and carrots into bite size pieces.
  • Once lentils are soft, add carrots and potatoes and cook for 10-15 minutes on medium heat or until veggies are tender.
  • Add the spinach and stir to combine.
  • Remove from heat, stir in lemon juice. Then taste and adjust flavor as needed, adding more salt or lemon juice.
  • Serve hot and enjoy!
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    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 186mgCarbohydrates: 21gFiber: 7gSugar: 4gProtein: 7g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram


    Hello! Welcome! I’m Rose, a thirty something wife, busy mom, and self-taught cook, baker, recipe developer, editor, and photographer behind this little web space. Cooking and baking are a huge passion of mine! I could live in my kitchen. I also like to make food look pretty, because when it looks good, doesn’t it just taste better? Here you’ll find quick and easy family friendly recipes. Happy Cooking!

    Comments (2)

    • Hi. I don’t see how many potatoes to use in the ingredients list, but in the directions, it says to use potatoes and carrots. Please let me know how many potatoes needed, if any. Thank you.


      • Ops! Thank you for catching that! I add about two potatoes- cut into bite size pieces to this Lentil soup. I updated the recipe as well, thank you!

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