Spinach Lentil Soup Recipe

spinach Lentil soup

Don’t forget the lemon!

If you’re Lebanese, you have surely tried the “Adas bi Hamod”, a soup prepared with lentils, swiss chard and potatoes or pasta.

The recipe that I am sharing today is somehow similar, but I prepared it in a very healthy way, using no oils at all, and I replaced the chards with spinach, since I had some in my freezer and wasn’t ready to go to the market. I also did not use any potato or pasta. You can use them, but think of adding some additional water.

I loved the result! A delicious filling soup that you can eat without any guilt!

It’s prepared with just super foods (lentils and spinach with garlic and onion) and, guess what?! The only preparation that you’ll need to do is to chop the onions and mince the garlic! Don’t forget t add a squeeze of lemon juice in the end!

I am now looking forward to trying some new alike soups! Meanwhile, let’s check the recipe!

Spinach Lentil Soup Recipe

Serves 3 – 4


  • 25 cups lentils
  • 6 cups water
  • 1 tbsp cumin seeds
  • 1 chopped onion
  • 3 minced garlic cloves
  • 1/2 cup frozen chopped spinach
  • 1 tsp mixed spices
  • Salt and black pepper to taste
  • Lemons to serve


  1. In a large pot, combine the water with the lentils and cumin. Place on medium fire for 20 minutes, then add the spinach, garlic and onion and leave for 20 more minutes, stirring from time to time.
  2. Add the mixed spices then the salt and black pepper according to taste. When the lentils are tender, serve the soup with lemon wedges.