Middle Eastern Spinach Lentil Soup

with garlic yogurt topping
With garlic yogurt topping
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2 tbsp Olive oil
1 Onion large, finely chopped
1 Carrots large, finely chopped
3 Garlic clove minced
1 tsp Chili flakes
Salt to taste
Black pepper to taste
2 tsp Cumin
2 tsp Sweet paprika
1 tbsp Tomato paste
1 ¼ cups Red lentils 250 g, rinsed and drained
1 ½ qts Vegetable stock 1 ½ liters
3 Tomatoes vine-ripened, diced
14 oz Spinach washed, dried, large stalks removed, sliced
1 Lemon cut into wedges, for serving
For garlic yogurt topping:
½ cup Greek yogurt or natural
2 cloves Garlic small, minced
1 tbsp Olive oil

Nutritional information

  • Gluten Free Recipes
  • Vegetarian Recipes
    • For garlic yogurt topping:

    Middle Eastern Spinach Lentil Soup


    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:

    Ingridiens for Middle Eastern Spinach Lentil Soup

    Steps to make Middle Eastern Spinach Lentil Soup


    Saute onions, carrots, and garlic


    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.


    Add cumin and paprika


    Add 2 teaspoons ground cumin and 2 teaspoons sweet paprika and stir for a few seconds.


    Add tomato paste


    Stir in 1 tablespoon tomato paste and cook for 1 minute.


    Add lentils and stock


    Add in 1 ¼ cups lentils and 1 ½ quarts stock, stir, and bring to a boil. Simmer, covered, for 15 minutes or until tender, stirring occasionally.


    Prepare garlic yogurt topping


    Meanwhile, stir together ½ cup Greek yogurt, 2 minced garlic cloves, 1 tablespoon olive oil, and a pinch of salt in a small bowl. Chill until ready to serve


    Add tomatoes


    Add 3 diced tomatoes to the soup and simmer for 5 minutes more.


    Add in spinach


    Add in the sliced spinach and cook until wilted. Season the soup with salt and black pepper to taste.



    Ladle the soup in bowls and serve topped with a spoonful of garlic yogurt and lemon wedges for squeezing over.

    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!

    Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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    Total Reviews: 1

    Tried this for the first time today and it came out perfect. Thank you for sharing the recipe!

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