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Lebanese Lentil-Spinach Soup

Erica
  • 35 minutes
  • Serves 4

INGREDIENTS

2 tsp

olive oil

1

medium yellow onion, diced

1/2 tsp

kosher salt

1/2 tsp

black pepper

1 tbsp

cumin (yes, Tbsp)

1/2 tsp

coriander

5 cups

vegetable stock

2 cups

split red lentils, picked over and rinsed

cayenne

juice of 2 lemons + extra lemon wedges for serving

2 cups

thinly sliced fresh spinach leaves