Lebanese Lentil and Spinach Soup with Pita Chips
This comforting lentil and spinach soup brings the flavors of Lebanon to your table, paired perfectly with crispy pita chips for a delicious, wholesome meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Lentil and Spinach Soup
- 1
Heat oil
Heat olive oil in a large pot over medium heat.
- 2
Sauté aromatics
Add onions and garlic, sauté until translucent.
- 3
Add spices
Stir in cumin, coriander, and turmeric until fragrant.
- 4
Cook lentils
Add lentils and vegetable broth, bring to a boil. Reduce heat and let simmer for 30-35 minutes until lentils are tender.
Tip: Ensure lentils are fully cooked before adding spinach.
- 5
Finish and season
Stir in chopped spinach, cook for an additional 5 minutes. Season with salt and pepper.
Tip: Blending a portion of the soup gives it a creamier texture.
Preparing the Pita Chips
- 1
Preheat oven
Preheat the oven to 375°F (190°C).
- 2
Cut pita
Cut pita bread into small triangles and place them on a baking sheet.
- 3
Season
Drizzle with olive oil, sprinkle with sumac and salt.
- 4
Bake chips
Bake for 10-12 minutes or until crispy and golden.
How to Make Lebanese Lentil and Spinach Soup with Pita Chips
Total time: 2 h · Yields 6 servings
- 1
Boiling the Lentils
Boil the lentils until they are bite-tender.
- 2
Simmering the Soup
Allow soup to simmer gently for flavor development.
- 3
Baking the Pita Chips
Bake until chips are crunchy and golden.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make the soup ahead of time?
Yes, you can prepare the soup a day ahead, but add the spinach when reheating for freshness.
What can I substitute for green lentils?
Brown lentils or red lentils can be used, but keep in mind cooking times may vary.
How can I make this dish vegan?
This recipe is already vegan; just ensure that all ingredients are plant-based and check the vegetable broth labeling.
Can I freeze this soup?
Yes, freeze the soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
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