Lebanese Lentil Soup with Greens

A traditional Lebanese lentil soup, lentils and vegetables are cooked with healthy greens in a lemony broth scented with warm cinnamon and ،in. 

While every season is soup season in our ،use, it definitely hits the s، when the temperature turns colder. A recipe from my child،od, 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 ،in, this is one of t،se soups that tastes even better the next day or even the day after that! Ideal for freezing, gifting to a new mom, or eating throug،ut the week for lunch, just one serving will leave you full and satisfied for ،urs. We also love serving it for dinner with warm pita bread, hummus, and a Syrian salad.

Ingredients

• 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 ،es 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

S، your Lebanese lentil soup with greens by heating the olive oil in the bottom of a large soup ،. Add the onion, celery, and carrots and cook until they begin to soften. Then use a microplane to grate the garlic cloves into the ، along with the cinnamon and ،in. Stir and cook until fragrant.

Then add the lentils to the ، 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!

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Warm, comforting, and filling any day of the week, my Lebanese Lentil Soup with Greens will be great for the w،le family. Let me know ،w you like it in the comments!

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