Lebanses lentil soup with spinach and lemon

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 89.0
  • Total Fat: 4.9 g
  • Cholesterol: 1.7 mg
  • Sodium: 535.4 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.6 g

View full nutritional breakdown of Lebanses lentil soup with spinach and lemon calories by ingredient
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Number of Servings: 12


    4 tbsp. olive oil
    11/2 c. onion,chopped fine
    4 closes of garlic, chopped
    2 tsp. cumin, ground
    1/2 tsp. cayenne pepper
    1 1/2 c. lentils, picked over and washed
    4 c., chicken or vegetable broth
    4 c. water
    1/4 c. fresh mint, chopped
    1 tsp. salt
    1/2 tsp. pepper
    1 10-oz. bag fresh spinach
    zest of one lemon
    3 tbsp. lemon juice
    yogurt for garnish


In large pot, heat 3 tbsp. olive oil over high heat. Add onions and cook, stirring, for 3 minutes. Turn heat down to medium low. Cook until lightly golden, about 3 minutes. Stir in garlic and cook 2 minutes. Stir in cumin and cayenne; cook 30 seconds. Add lentils, stock and water, and raise heat to high.

When it comes to boil, reduce to simmer and cook until lentils are soft, about 30 minutes. Add mint and season with salt and pepper. Puree 1 cup of soup in food processor and stir back into pot.

While lentils are cooking, heat remaining 1 tbsp. of olive oil in a large frying pan. Add half of spinach and stir until wilted. Add remaining spinach and stir until wilted. Transfer spinach to cutting board and roughly chop. Set aside.

When ready to serve, bring to simmer and stir in spinach, lemon zest and juice. Season to taste with salt and pepper. Ladle into warm bowls and garnish with a dollop of yogurt.

Number of Servings: 12

Recipe submitted by SparkPeople user ENJ503.

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