Syrian Style Lentil And Spinach Soup Food

MEDITERRANEAN LENTIL SOUP WITH SPINACH

Mediterranean Lentil Soup with Spinach image

Make and share this Mediterranean Lentil Soup with Spinach recipe from Food.com.

Provided by PalatablePastime

Categories Lentil

Time 8h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup green lentils or 1 cup brown lentils
2 onions, chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
1 potato, peeled and grated
1 clove garlic, minced
1 teaspoon cumin seed
1 teaspoon lemon, zest of
6 cups vegetable broth (chicken broth may be substituted)
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons lemon juice

Steps:

Sort lentils and rinse under cold water.
Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
Add spinach and lemon juice and cook on HIGH for 20 minutes more.

SYRIAN-STYLE LENTIL AND SPINACH SOUP

Syrian-Style Lentil and Spinach Soup image

This soup is like a warm hug. And it's very easy to prepare.

Provided by AzzaJaba

Categories Spinach Soup

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 onion, chopped
⅔ cup dry green lentils
1 ¾ cups water
1 tablespoon all-purpose flour
⅔ cup chopped fresh spinach
3 tablespoons lemon juice
½ teaspoon salt

Steps:

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.
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, 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.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 24.6 g, Fat 3.8 g, Fiber 10.5 g, Protein 9 g, SaturatedFat 0.5 g, Sodium 303.6 mg, Sugar 2.1 g

TURKISH SPINACH AND LENTIL SOUP

Turkish Spinach and Lentil Soup image

Make and share this Turkish Spinach and Lentil Soup recipe from Food.com.

Provided by Carole Reu

Categories Lentil

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup lentils, uncooked
5 cups nonfat beef broth
1 teaspoon salt
1/4 cup olive oil
2 cups onions, chopped
1/4 teaspoon cayenne
2 bay leaves
1/2 cup bulgur, raw
1/4 cup fresh parsley, chopped
2 cups tomatoes, chopped
1/4 cup tomato paste
1 pinch dried rosemary
salt and pepper
2 cups spinach, coarsely chopped
to taste parsley, chopped

Steps:

Rinse the lentils.
Bring them to a boil in the beef broth.
Reduce heat and simmer, covered, for 40 minutes.
Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayeene, bay leaves and bulgur.
Stir the mixture on medium heat until the onions and bulgur are lightly browned.
Mix in the parsley and tomatoes.
When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur.
Simmer the soup for 15 minutes.
Add the rosemary, salt and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves.
Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
Garnish with more fresh parsley.
NOTES : Serve this soup with crusty bread.
Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil.

Nutrition Facts : Calories 151.8, Fat 7.2, SaturatedFat 1, Sodium 368.3, Carbohydrate 19.1, Fiber 5.4, Sugar 4.4, Protein 4.8

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