Lebanese Spinach Lentil Soup
Whole brown lentils with spinach, softened onion, garlic and a measured lemon finish.
Preparation: 20 min · Cooking: 31 min · Total: 51 min · 2 servings
Ingredients
- 150 g Trimmed fresh spinach leaves
- 75 g Trimmed yellow/white cooking onion
- 0.25 tsp Ground cumin
- 30 ml Lemon juice
- 15 ml Olive oil TOTAL for onion
- Salt, to taste
- 100 g DRY whole brown lentils, not red split lentils
- 800 ml Initial soup cooking water
- 2 cloves Garlic
- 0.25 tsp Ground coriander
- Black pepper, to taste
- 500 ml Lentil-rinsing water, DISCARDED
- 200 ml Hot water MAXIMUM texture reserve (optional)
- 40 g Prepared RTE flatbread, separate accompaniment (optional)
Instructions
Sort and wash
Sort 100 g DRY WHOLE BROWN lentils and rinse with the 500 ml allowance, discarding rinse water. Wash/dry spinach and onion before cutting. This replaces the former split-red-lentil recipe; garlic is not the white cooking onion.
Sort 100 g DRY WHOLE BROWN lentils and rinse with the 500 ml allowance, discarding rinse water. Wash/dry spinach and onion before cutting. This replaces the former split-red-lentil recipe; garlic is not the white cooking onion.
Soften all measured onion
Finely chop all 75 g onion, not a whole unmeasured onion. Soften in all 15 ml olive oil in a separate skillet, first check 5 minutes; stir to avoid burning.
Finely chop all 75 g onion, not a whole unmeasured onion. Soften in all 15 ml olive oil in a separate skillet, first check 5 minutes; stir to avoid burning.
Soften all measured onion: 300 seconds
Start the lentil pot
Place rinsed lentils with exactly 800 ml initial cooking WATER in a deep saucepan and bring to a boil. Do not use the old unlisted vegetable-stock formula.
Place rinsed lentils with exactly 800 ml initial cooking WATER in a deep saucepan and bring to a boil. Do not use the old unlisted vegetable-stock formula.
Add measured seasoning
Stir 0.25 tsp each cumin/coriander and salt/black pepper to taste into the softened onion, then add all onion and oil to the lentil pot. No extra oil is needed.
Stir 0.25 tsp each cumin/coriander and salt/black pepper to taste into the softened onion, then add all onion and oil to the lentil pot. No extra oil is needed.
Prepare the finish
Coarsely cut washed spinach into manageable ribbons; crush the 2 garlic cloves and measure 30 ml lemon. Keep these ready separately so spinach and lemon are not simmered for the full lentil phase.
Coarsely cut washed spinach into manageable ribbons; crush the 2 garlic cloves and measure 30 ml lemon. Keep these ready separately so spinach and lemon are not simmered for the full lentil phase.
Simmer until brown lentils are tender
Simmer gently with a first check at 20 minutes, then continue until brown-lentil centres are tender according to stricter product directions. They need not break down like split red lentils. Add optional hot water only gradually from the MAX 200 ml reserve if needed, not an unmeasured splash.
Simmer gently with a first check at 20 minutes, then continue until brown-lentil centres are tender according to stricter product directions. They need not break down like split red lentils. Add optional hot water only gradually from the MAX 200 ml reserve if needed, not an unmeasured splash.
Simmer until brown lentils are tender: 1200 seconds
Cook the spinach
Stir all 150 g spinach into the hot soup and cook from a 5-minute first check until completely wilted and hot. Adjust only with the remaining measured reserve if necessary.
Stir all 150 g spinach into the hot soup and cook from a 5-minute first check until completely wilted and hot. Adjust only with the remaining measured reserve if necessary.
Cook the spinach: 300 seconds
Finish garlic then lemon
Stir crushed garlic into the hot soup for 1 final minute, then remove from heat and mix in all 30 ml lemon. Lemon/garlic are flavouring, not a validated sterilizing step.
Stir crushed garlic into the hot soup for 1 final minute, then remove from heat and mix in all 30 ml lemon. Lemon/garlic are flavouring, not a validated sterilizing step.
Finish garlic then lemon: 60 seconds
Verify scaled quantities
Half uses 50 g dry brown lentils/75 g spinach/400 ml initial water/100 ml optional reserve. Fourfold uses 400 g/600 g/3200 ml/800 ml. Scale onion, spices, rinse and garnish too, but keep comparable cookware depth and check tenderness rather than multiplying time.
Half uses 50 g dry brown lentils/75 g spinach/400 ml initial water/100 ml optional reserve. Fourfold uses 400 g/600 g/3200 ml/800 ml. Scale onion, spices, rinse and garnish too, but keep comparable cookware depth and check tenderness rather than multiplying time.
Serve and store
Serve soup hot; optional 40 g prepared RTE flatbread is separate, not a hidden bread recipe. Refrigerate shallow leftovers promptly at 4°C or colder for at most 2 days, or earlier ingredient deadline; reheat once to 74°C throughout.
Serve soup hot; optional 40 g prepared RTE flatbread is separate, not a hidden bread recipe. Refrigerate shallow leftovers promptly at 4°C or colder for at most 2 days, or earlier ingredient deadline; reheat once to 74°C throughout.
Tips
- Step quantities describe 2 catalogue shares, not guaranteed dietary portions. Scale EVERY numeric input, process-water allowance and garnish by 0.5 for 1 share or 4 for 8 shares. Times, temperatures, thickness, oil depth and pan sizes do not multiply: use suitable comparable-depth vessels or successive base-size batches. Cup 240 ml, tbsp 15 ml, tsp 5 ml; product directions and actual allergens control.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Substitutions
- Keep the specified raw/cooked/prepared states and amounts. Check actual labels and allergens; reconcile incompatible components rather than adding unmeasured ingredients. Never taste raw flour, dough, batter or sealing paste.
Storage
Keep covered at 4°C or colder for at most 2 days or earlier component-label deadline. This selected household cap is not validated shelf life; assembly does not reset an older ingredient clock. Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Reheating
Reheat cooked leftovers only once to 74°C throughout, checking representative centres. A timer or browned surface is not enough; respect earlier component deadlines.
About this recipe
Whole brown lentils with spinach, softened onion, garlic and a measured lemon finish.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.