Lebanese Lentil Soup with Greens Recipe
3.28 from 11 votes

Lebanese Lentil Soup

A traditional Lebanese soup, lentils and vegetables are cooked in a lemony broth scented with warm cinnamon and cumin. 

Course Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 287 kcal
Author Liz DellaCroce


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 1 cup brown lentils uncooked
  • 4 cups chicken broth low sodium
  • 4 cups water
  • 1 lemon juiced
  • salt and pepper to taste
  • 8 cups spinach


  1. Heat oil in a large soup pot over medium-high heat. Add in the onions, carrots and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper to taste.

  2. Stir in the garlic, cumin and cinnamon. Heat until fragrant, about 30-60 seconds. Add lentils to the pan and heat 1-2 minutes to slightly toast. Pour in the chicken broth, water and lemon juice then bring pot to a boil. Reduce heat to low and simmer until lentils are tender, about 30-45 minutes.

  3. Right before serving, stir in the spinach and cook until bright green and wilted, about 2 minutes. Season with additional, salt, pepper and lemon juice to taste before serving warm.

Nutrition Facts
Lebanese Lentil Soup
Amount Per Serving (2 cups)
Calories 287 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Monounsaturated Fat 5g
Sodium 975mg 41%
Potassium 1317mg 38%
Total Carbohydrates 46g 15%
Dietary Fiber 21g 84%
Sugars 5g
Protein 17g 34%
Vitamin A 218.3%
Vitamin C 67.5%
Calcium 21.7%
Iron 47%
* Percent Daily Values are based on a 2000 calorie diet.