Syrian Style Lentil And Spinach Soup Recipes

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SYRIAN-STYLE LENTIL AND SPINACH SOUP

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



Syrian-Style Lentil and Spinach Soup image

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

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

LABANEYA (SPINACH AND YOGURT SOUP)

Another recipe from a dear friend's mother - one HECK of a Jewish cook! Very different and distinct. Wonderful!!!

Provided by MechanicalJen

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Labaneya (Spinach and Yogurt Soup) image

Steps:

  • Prep spinach ( de-stem and wash fresh, or thaw frozen). Squeeze out excess water from frozen or cut fresh in 1/2 inch ribbons.
  • Fry onion in oil until soft. Add 1 clove of crushed garlic and cook 1-2 minutes.
  • Add spinach, liquid, scallions, rice, salt and pepper. Simmer 20 minutes (test to see rice is finished cooking).
  • Mix yogurt with second garlic (optional) and add mint. Beat the mixture into the soup- do not let it boil or it'll curdle. Heat through very gently and cautiously.
  • Persian Jews use dill instead of the mint.
  • For Turkish touch garnish with dribble of 1 Tbsp mixed with 2 Tbsp sizzling hot butter.

1 lb spinach
1 onion, choped
2 tablespoons olive oil
1 -2 garlic clove, crushed
5 cups water or 5 cups stock
4 scallions, finely chopped
1/2 cup rice
salt and pepper
2 cups yogurt, lightly beaten
2 teaspoons mint, dried

EASY SPINACH LENTIL SOUP

This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.

Provided by Maggie R.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14



Easy Spinach Lentil Soup image

Steps:

  • Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
  • Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 59.9 g, Cholesterol 11.8 mg, Fat 5.1 g, Fiber 26.4 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 1422.3 mg, Sugar 6.2 g

4 strips bacon, chopped
1 cup shredded carrots
1 large onion, chopped
1 teaspoon olive oil
6 cups chicken broth
3 cups water
1 cup salsa
16 ounces dried lentils, rinsed
1 bay leaf
1 teaspoon ground cumin
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 (10 ounce) package fresh spinach, torn
1 cup cubed potatoes

SYRIAN-STYLE LENTIL AND SPINACH SOUP

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



Syrian-Style Lentil and Spinach Soup image

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

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

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