Lentil and Spinach Soup

    50 min

    This soup is hearty and super-easy to make. Lentils are simmered with spinach, thickened and then seasoned with lemon juice and salt. Enjoy during the cold winter months.

    31 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 130g dry green lentils
    • 425ml water
    • 1 tablespoon plain flour
    • 35g chopped fresh spinach
    • 3 tablespoons lemon juice
    • 1/2 teaspoon salt

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. 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 the 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.
    2. Ladle a 125ml 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.

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    Reviews in English (24)


    Hello, I'm the author of this recipe. You need to add about a teaspoon of cumin to the soup towards the end with the lemon juice. The cumin and lemon juice make all the difference in the taste.  -  28 Jan 2009  (Review from Allrecipes US | Canada)


    I added cilantro, garlic, corriander and a chicken bouillon cube,,amazing!! A+++  -  18 May 2010  (Review from Allrecipes US | Canada)


    merely OK, which is odd because I usually love Syrian food. Seemed like it was definitely missing something, even with the addition of cumin. Was a decent way to use up some old lentils I had laying around but won't be making this one again any time soon.  -  03 Mar 2009  (Review from Allrecipes US | Canada)