Lebanese Lentil Soup With Lemon


Different types of lentil


Mise en Place


I belong to a wonderful group on Facebook called Foodify- Culinary Delights From Around The World. We are a vibrant group of bloggers that share similar passions, food and wine. This is the second recipe challenge that I’m participating in, since joining the group.  This time, we had to come up with 5 ingredients of our own, and pick one secret ingredient from a Food Network list provided by a group of acclaimed chefs. To be fair, it was done alphabetically, and Angela from Constant Wining was the first one to pick an ingredient. Of course, I had a feeling she was going to pick anchovies, just like I had in mind. Guess what? That’s exactly what happened, and that threw my idea out the door. Now, I had to think quickly, so I picked lemon, as my ingredient. It is so versatile, and can be used in savory and sweet dishes.  At that point, I didn’t have too much time to think of a creative dish,  because I was so focused on the anchovies.  I decided to make a Lebanese Lentil Soup with Lemon.   It’s quick, delicious and hearty.  As I am writing this blogpost, I’m thinking, this soup is a perfect meal for my family and friends that are currently experiencing the snow blizzard in the NorthEast.  Lentil is considered a legume, packed with nutrients, and very healthy for you.  It is widely used in many cultures, particularly in the Middle East. Italians make their own versions on New Year’s Eve which symbolizes good luck. 

Servings: 4-6   Difficulty: Easy


  • 3 tbsp. olive oil
  • 1 head of garlic, chopped
  • 1 medium onion, chopped
  • 1 cup dry lentil
  • Salt & pepper to taste
  • 5 oz fresh spinach
  • 5 fresh mint leaves chopped
  • 5 cups of water
  • 2 lemons, juiced (about 1/4 cup) 


    1) Rinse the lentil well, and set aside. Over medium-high flame, heat olive oil in a medium pot, saute’ the onions for about 4-5 minutes, add the garlic, lower the heat and saute’ for 2 minutes.

    2) Stir in the lentil, then add the water, mint, salt & pepper. Bring to a boil, then simmer UNCOVERED for about 25 minutes on low heat.  Stir occasionally. Drop the spinach in and simmer a couple of minutes. By now, the soup should have a nice consistency, if it’s too thick, add a little more water, if it’s too thin, then cook longer to evaporate some of the liquid.  Remove it off the stove, stir in the lemon.

    I recommend making this soup a day ahead of time, as it is tastier the next day.  This is a perfect meal for my family and friends that are currently experiencing the snow blizzard in the NorthEast.

    Here is a list of my fellow foodie bloggers that have participated in the challenge. Please be sure to check back, as I will be updating this blogpost for newly published recipes.




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  3. Constant Wining says:

    I can’t wait to try it during the vegan challenge! I make lentil soup often but this is different from mine and I am looking forward to tasting it…

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