Syrian-Style Lentil and Spinach Soup

In this Syrian-inspired soup, dried green lentils are cooked with spinach then finished with lemon juice for a quick warming meal.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 166 Calories

Ingredients

• ½ teaspoon salt
• 3 tablespoons lemon juice
• 1 tablespoon all-purpose flour
• 1 onion, chopped
• 1 tablespoon olive oil
• 1 ¾ cups water
• ⅔ cup dry green lentils
• ⅔ cup chopped fresh spinach

Recipe Instructions

Step 1

Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally. Add the lentils and water and bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to 25 minutes. Cooking times will vary depending on the freshness of the lentils.

Step 2

Ladle a half cup of the soup liquid into a bowl and whisk in the flour to form a paste. Mix the paste into the soup. Add the spinach, lemon juice, and salt. If you prefer a thinner soup, add a bit more water. Cook until spinach is wilted, about 5 minutes. Adjust salt and lemon to suit your taste.