Syrian Style Lentil And Spinach Soup Recipes

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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

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

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

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

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

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

SYRIAN-STYLE LENTIL AND CHARD SOUP



Syrian-Style Lentil and Chard Soup image

We grow our chard year-round in the fog where we live and this is one of our favorite ways to prepare it. This is vegan-friendly. You can adjust the ingredients according to taste and what's on hand. Do use the nutritional yeast (or substitute vegetable broth) for a richer taste. For color, you could add diced carrots and cook them with the chard.

Provided by One Happy Woman

Categories     Greens

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

1 cup lentils
1 onion
3 -4 garlic cloves
2 tablespoons olive oil
3 tablespoons nutritional yeast
6 -7 cups water
1 bunch chard leaves, with stems
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon lemon pepper
1/2 cup lemons or 1/2 cup lime juice
salt, to taste

Steps:

  • Sort and wash the lentils and cook in the water or vegetable broth with the spices and the nutritional yeast, if you choose that option.
  • Meanwhile, chop the onions, garlic and chard and saute in the olive oil, briefly, then cover and turn heat to low to steam the chard.
  • When the lentils are nearly done, add the chard/onion mixture, cover and simmer until lentils are soft. Adjust the amount of water as needed.
  • Add salt to taste.
  • With a stick blender or in a food processor blend the soup partially.
  • Finish with lemon/lime juice to taste. Do not add the juice until the lentils are completely cooked.

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

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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