Lebanese Spinach and Lentil Soup

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This has fantastic flavor--absolutely love this. Feel free to substitute fresh chard for the spinach or mint for the cilantro. Serve with tzatziki and bread and/or a tomato salad. I used fresh spinach and doubled the recipe. Recipe courtesy of Spilling the Beans.

Ingredients Nutrition


  1. In a large saucepan set over low-moderate heat, saute the onion in a drizzle of oil with a pinch of salt until transparent and starting to brown, 4 to 7 minutes.
  2. Add the garlic and cook for 1 more minute.
  3. Add the water, stock, lentils, and spices, and bring to a simmer.
  4. Cook, covered, until the lentils are tender, 30 to 40 minutes.
  5. In the meantime, drain the spinach in a colander and squeeze by handfuls to remove as much liquid as possible.
  6. In a large skillet, saute the spinach in batches with a drizzle of olive oil and a pinch of salt until cooked and almost crisp.
  7. Transfer the cooked spinach to a plate and set aside.
  8. Once the lentils are tender, add the vermicilli pieces and cook until the pasta is nearly tender, about 4 to 6 minutes.
  9. Add the sauteed spinach and juice of half a lemon to the pot, stir well, and add salt and pepper.
  10. Add more lemon if you like, or pass around wedges at the table.
  11. Ladle into bowls and top with cilantro.
Most Helpful

Loved the noodles in this and good seasoning for a unique taste. I had to add some water at the end as it had all boiled away. Served with naan and veggies on the side.

sofie-a-toast February 05, 2015

This was delicious -- perfect soup for a snowy day here in "Downeast" Maine! As one reviewer suggested, I added a little extra cumin as well as 1/2 teaspoon of cayenne to give it a bit of heat. The technique of sauteing the spinach until almost brown and then adding it at the end was really different and definitely added to the flavor. I will definitely be making this again.

l'ecole January 28, 2015

This was a really unique take on lentil soup which we thoroughly enjoyed. I made this exactly as posted, using a combination of red and green lentils. I am not a cumin fan, and was afraid it would be overpowering, but it wasn't. This was very hearty and filling.

JackieOhNo! January 21, 2015