Go Back Email Link
–+ servings
Print
4.09 stars average

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. 
Course Soup
Cuisine Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 287kcal
Author Liz Della Croce

Ingredients

  • 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

Instructions

  • 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.

Notes

We usually use spinach but you can also swap for other greens like Swiss chard or mustard greens. Leftovers taste even better on days 2 and 3! 

Nutrition

Serving: 2cups | Calories: 287kcal | Carbohydrates: 46g | Protein: 17g | Fat: 5g | Monounsaturated Fat: 5g | Sodium: 975mg | Potassium: 1317mg | Fiber: 21g | Sugar: 5g | Vitamin A: 10915IU | Vitamin C: 55.7mg | Calcium: 217mg | Iron: 8.5mg