A traditional Lebanese lentil soup, lentils and vegetables are cooked with healthy greens in a lemony broth scented with warm cinnamon and cumin.
In this Post: Everything you need for Lebanese Lentil Soup with Greens
While every season is soup season in our house, it definitely hits the spot when the temperature turns colder. A recipe from my childhood, my mom made this traditional Syrian/Lebanese lentil soup for us frequently growing up. It’s delicious, and also gluten-free and vegan, so everyone can enjoy it! Packed with plenty of bright lemon juice, warm cinnamon, and fragrant cumin, this is one of those soups that tastes even better the next day or even the day after that! Ideal for freezing, gifting to a new mom, or eating throughout the week for lunch, just one serving will leave you full and satisfied for hours. We also love serving it for dinner with warm pita bread, hummus, and a Syrian salad.
- Olive oil: A heart healthy oil used to cook the vegetables.
- Onion: I use a white or yellow onion for a milder flavor that cooks down easily with the celery and carrots.
- Carrots: Firmer in texture, even once cooked, carrots are also slightly sweet in taste.
- Celery: Very mild in flavor, but full of vitamins and nutrients.
- Garlic: Cooks to be a bit sweet, nutty, and pungent in taste.
- Cumin & cinnamon: Some warm spices to give the soup that signature Lebanese flare.
- Lentils: You could use any color lentil, but I’ll usually use brown or green lentils. They’re a great source of fiber, protein, and iron.
- Chicken broth: Makes for a flavorful base for the soup.
- Lemon juice: Bright, fresh flavor and a bit of acidity to balance the soup.
- Spinach: Mild, earthy taste, but a great source of iron and antioxidants.
How to Make Lebanese Lentil Soup with Greens
Start your Lebanese lentil soup with greens by heating the olive oil in the bottom of a large soup pot. Add the onion, celery, and carrots and cook until they begin to soften. Then use a microplane to grate the garlic cloves into the pot along with the cinnamon and cumin. Stir and cook until fragrant.
Then add the lentils to the pot and toast for a couple minutes before adding the chicken broth and water. Reduce heat and simmer for about 45 minutes, or until lentils are tender.
Add in the spinach leaves and cook for just a couple minutes until greens are wilted.
Squeeze in the fresh lemon juice, and season with some salt and black pepper.
Serve garnished with fresh parsley, and enjoy your Lebanese Lentil Soup with Greens!
Frequently Asked Questions
What color lentils are best for soup?
Green or brown lentils are good for soups to be eaten whole, whereas red and yellow are great in blends or purees, or curries.
Which lentils are best for body?
When it comes to nutrition, black lentils are the best for you. But all lentils are healthy and good for you.
Do you have to soak lentils for soup?
No you do not! I always recommend rinsing your lentils before cooking them, but they don’t need to be soaked like beans.
More Soup Recipes
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Warm, comforting, and filling any day of the week, my Lebanese Lentil Soup with Greens will be great for the whole family. Let me know how you like it in the comments!
Your spoon is waiting.
Lebanese Lentil Soup with Greens
A traditional Lebanese soup, lentils and vegetables are cooked with healthy greens in a lemony broth scented with warm cinnamon and cumin.
- 1 tablespoon extra 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 (uncooked)
- 4 cups chicken broth (low sodium)
- 4 cups water
- 1 lemon (juiced)
- salt and pepper to taste
- 8 cups spinach
Heat oil in a large soup pot over medium-high heat. Add in the onions, carrots and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper to taste.
Stir in the garlic, cumin and cinnamon. Heat until fragrant, about 30-60 seconds. Add lentils to the pan and heat 1-2 minutes to slightly toast. Pour in the chicken broth, water and lemon juice then bring pot to a boil. Reduce heat to low and simmer until lentils are tender, about 30-45 minutes.
Right before serving, stir in the spinach and cook until bright green and wilted, about 2 minutes. Season with additional, salt, pepper and lemon juice to taste before serving warm.
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Serving: 2cupsCalories: 287kcalCarbohydrates: 46gProtein: 17gFat: 5gMonounsaturated Fat: 5gSodium: 975mgPotassium: 1317mgFiber: 21gSugar: 5gVitamin A: 10915IUVitamin C: 55.7mgCalcium: 217mgIron: 8.5mg
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