
This Middle Eastern Spinach Lentil Soup is so easy and so good. It takes less than one hour to make, and it’s nutritious, vegetarian-friendly, and economical. What’s not to love? Aside from the wholesome lentils and spinach, this flavorful soup is packed with healthy vegetables like onions, carrots, tomatoes, and garlic. Instead of flavoring the soup with classic herbs, it is flavored with cumin, paprika, and chili pepper. It’s a spicy, bold, savory combo, and I enjoy the twist. Serve topped with a spoonful of garlic yogurt (super-simple recipe included) for an extra special hit of creaminess.
The recipe calls for vegetable stock. If you are tight on time, it’s always fine to use your favorite store-bought stock. But to really impart flavor, try your hand at making your own stock. For a non-vegetarian version, use chicken stock or broth.
To make the Middle Eastern Spinach Lentil Soup, you will need the following ingredients:
In a large pot or Dutch oven, heat 2 tablespoons olive, then add the finely chopped onion, carrots, minced garlic, 1 teaspoon chili flakes, and a pinch of salt and black pepper. Stir, then cover with a lid and cook, stirring occasionally, over low heat for 7-8 minutes until tender and lightly golden.
Give this Middle Eastern Spinach Lentil Soup recipe a try, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!