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Lentil and vegetable soup

Lentil and vegetable soup
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


3 tablespoons olive oil.

1 large onion diced to small pieces.

2 cups brown lentils, rinsed, drained, and soaked.

2 garlic cloves, chopped fnely.

1/2 teaspoon cinnamon.

1/2 teaspoon ground cumin.

1/4 teaspoon Nutmeg, grated.

1 tomato, diced.

2 zucchini, diced.

2 capsicum, diced.

1 carrot, diced.

1/2 cup leek, diced.

1/2 cup green onion, chopped.

10 cups water.

1/4 kg spinach, sliced.

Salt and pepper.


Heat olive oil in a pot over medium heat. Add onion and stir for 3 minutes until tender. Add brown lentils, garlic, cinnamon, cumin,  and nutmeg and blend well until ingredients are homogenized.

Add the remaining vegetables with stirring for 5 minutes until they are homogenized well. Season with salt and pepper.

Pour water and cook the soup until it start to boil. Reduce the heat and simmer for 15 minutes ( or until lentils are cooked ).

* You can add more water before serving  if it is necessary.

Add spinach with stirring  for 2 minutes.

Remove from flame. Pour in the soup dished and serve warm with some lemon juice.

By AleppoFood team

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Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

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