Introduction
Vegetable Soup doesn’t have to be basic—this Lebanese Lentil & Spinach bowl is creamy-feeling yet light, fragrant with cumin and garlic, and lifted with fresh lemon. If you want Healthy Vegetable Soup that still satisfies on chilly evenings, this one-pot classic delivers big flavor from simple pantry staples in about 30 minutes. It’s an Easy Soup Recipe you’ll put on repeat for Fall Soup Recipes, Winter Soup nights, and anytime you need a nourishing reset.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 large carrot, diced small
- 1 tsp ground cumin
- 1⁄2 tsp ground coriander (optional)
- Pinch cinnamon (traditional, optional)
- 1 cup brown or green lentils, rinsed
- 6 cups low-sodium vegetable broth (or water + 1 tsp salt)
- 4 packed cups baby spinach, roughly chopped (or Swiss chard)
- 1–2 tbsp fresh lemon juice, plus more to taste
- 2 tbsp chopped parsley or cilantro
- Salt and black pepper to taste
Instructions
- Build the base: Warm olive oil in a pot over medium heat. Sauté onion and carrot 5–6 minutes until softened; stir in garlic for 30 seconds.
- Bloom spices: Add cumin, coriander, and cinnamon; toast 30 seconds until aromatic.
- Simmer: Stir in lentils and broth. Bring to a boil, then reduce to a lively simmer; cook 18–22 minutes until lentils are tender.
- Finish: Stir in spinach to wilt, 1–2 minutes. Off heat, add lemon juice, parsley, salt, and pepper. Taste and add more lemon for brightness.
Health Benefits
- Plant protein + fiber: Lentils keep you full and support steady energy.
- Antioxidant boost: Spinach, parsley, garlic, and lemon contribute vitamins A, C, K and polyphenols.
- Heart-smart fats: Olive oil supplies monounsaturated fats with Mediterranean flair.
Variations (Soup Ideas)
- Creamy Vegetable Soup vibe: Blend 1–2 cups of the soup and stir back in for a silky texture without dairy.
- Hearty greens: Swap spinach with chopped Swiss chard or kale; add 3–5 extra minutes to soften stems.
- Spice play: Add a pinch of chili flakes for gentle heat or more cinnamon for classic warmth.
Make-Ahead & Storage
Keeps 4–5 days refrigerated; flavors deepen by day two. The soup also freezes well for up to 2 months—add lemon after reheating for the freshest zing.
Serving Suggestions
Spoon into warm bowls and finish with extra lemon, a swirl of olive oil, or a handful of herbs. Serve with flatbread or a crisp salad for a complete meal.
Conclusion
Bright, aromatic, and satisfying, this Lebanese Lentil & Spinach Vegetable Soup proves healthy comfort can be fast and flavorful. Keep it in your rotation for reliable, budget-friendly warmth all season long.
