Syrian-Style Lentil And Spinach Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, garlic, and carrots, and sauté until softened.
• STEP 2.Add lentils, vegetable broth, cumin, coriander, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until lentils are tender.
• STEP 3.Remove bay leaves from the pot. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 4.Return the soup to the pot and add spinach. Cook for an additional 5 minutes, or until the spinach wilts.
• STEP 5.Season with salt and pepper to taste. Serve hot with a squeeze of lemon juice and a sprinkle of fresh herbs.
• STEP 6.Cooking Tips: For a thicker soup, you can add more lentils or reduce the amount of vegetable broth. If you prefer a chunkier texture, you can skip the blending step and leave the lentils whole. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• STEP 7.Storage and Serving: This Syrian-Style Lentil and Spinach Soup is delicious on its own, but you can also serve it with crusty bread or a side salad for a complete meal. Leftovers can be reheated on the stovetop or in the microwave.

Cooking Tips

• For a thicker soup, you can add more lentils or reduce the amount of vegetable broth.
• If you prefer a chunkier texture, you can skip the blending step and leave the lentils whole.

Storage and Serving

• This Syrian-Style Lentil and Spinach Soup is delicious on its own, but you can also serve it with crusty bread or a side salad for a complete meal.
• Leftovers can be reheated on the stovetop or in the microwave.