A comforting and flavorful Lebanese-inspired lentil soup with a hint of cinnamon and fresh lemon.
Combine the cilantro, garlic, olive oil, and salt in a food processor and blend into a paste.
Adding a splash of lemon juice to the paste can enhance its freshness.
Heat olive oil in a large pot and sauté the onions until golden.
Stir frequently to prevent the onions from burning and to ensure even cooking.
Add the lentils to the pot and stir to coat them with the oil and onions.
Rinse the lentils beforehand to remove any debris or dust.
Pour in the water and sprinkle in the cinnamon. Bring to a boil, then reduce to a simmer.
Skim off any foam that forms on the surface during boiling for a clearer broth.
Add the spinach, potatoes, and cilantro paste to the pot, stirring to combine.
Cut the potatoes into small cubes for faster cooking.
Stir in the lemon juice and cook for an additional 10 minutes.
Taste the soup and adjust the seasoning with salt or lemon juice as needed.
Serve the soup warm, garnished with a sprig of fresh cilantro if desired.
Pair with warm bread for a complete meal.
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