Lentil and Spinach Soup

This is a wonderful Lebanese soup recipe.


  • 1-1/2 cups of brown or green lentils, washed

  • 2 cups of water.

  • 2 cloves of garlic, crushed with 1-1/2 teaspoon of salt

  • 3/4 cup of onions, chopped

  • 1/2 cup of olive oil

  • 8 spinach leaves, plus a few stalks, finely chopped

  • 1 stalk of celery, finely chopped

  • 1/2 cup of lemon juice

  • 1 TSP. corn flour/cornstarch (optional)


  • Place the lentils in a saucepan with 7 cups of water, and bring to a boil.
    Cover and simmer until tender.
  • Brown the onions in oil.
  • Add the chopped spinach and the garlic crushed with salt, and mix well. Sauté slowly until the spinach becomes soft.
  • Bring the lentils back to a boil and add the celery and the sautéed mixture.
    Turn the heat to low and simmer slowly for 5 minutes.
  • For a thin soup mix in the lemon juice and adjust salt to taste. For a thicker soup, mix the corn flour/cornstarch with the lemon juice before adding it to the cooked soup; then allow the soup to simmer for a few minutes longer.

Very delicious !  –  Bon appetit !

Recipe donated by Montreal-Lakeshore Rotarian, Joe Tabet