Lentil, Spinach and Lemon Soup

    50 minutes

    This is a soup from Syria which is very warm and comforting. The lemon and cumin, added near the end, brighten it.

    25 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2/3 cup (125g) dry green lentils
    • 1 3/4 cups (440ml) water
    • 1 tablespoon plain flour
    • 2/3 cup chopped fresh spinach
    • 3 tablespoons lemon juice
    • 1 teaspoon cumin
    • 1/2 teaspoon salt

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    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.
    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, cumin 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.

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    Reviews in English (24)


    Hello, I'm the author of this recipe. You need to add about a teaspoon of cumin to the soup towards the end with the lemon juice. The cumin and lemon juice make all the difference in the taste.  -  28 Jan 2009  (Review from Allrecipes USA and Canada)


    I added cilantro, garlic, corriander and a chicken bouillon cube,,amazing!! A+++  -  18 May 2010  (Review from Allrecipes USA and Canada)


    merely OK, which is odd because I usually love Syrian food. Seemed like it was definitely missing something, even with the addition of cumin. Was a decent way to use up some old lentils I had laying around but won't be making this one again any time soon.  -  03 Mar 2009  (Review from Allrecipes USA and Canada)