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?
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.
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.
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.
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.
TO MEAL PREP THIS LEBANESE LENTIL SOUP WITH SPINACH:
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.
MORE LENTIL RECIPES YOU MAY ENJOY:
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!