Lentil And Spinach Soup With Lemon
User Reviews
5
-
Prep Time
15 mins
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Cook Time
40 mins
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Servings
8
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Calories
348 kcal
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Course
Main Course
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Cuisine
Greek
Lentil And Spinach Soup With Lemon
Description
Lentils form the hearty base of this soup, cooked with aromatic spices like cumin, oregano, and mild red pepper flakes alongside bay leaves and fresh herb sprigs, which infuse the broth with layered flavors. The combination of sweet potatoes and Yukon gold potatoes adds a creamy texture and mild sweetness, complementing the fresh spinach added near the end to preserve its color and nutrients. A touch of fresh red chili adds subtle heat without overpowering the other ingredients.
The soup is brightened by the juice of fresh lemons and garnished with lemon slices, which lift the earthy lentils and vegetables. Its warming qualities make it suitable for a filling lunch or dinner, often paired with crusty bread or simple sides. Variations include topping with bacon, pancetta, parmesan, feta, or serving with garlic croutons, grilled pita, or sausages for added richness.
Storage options include refrigeration for up to two weeks or freezing for three months. The recipe is flexible with greens substitutions such as kale and sweet potato alternatives like butternut squash. Fresh herbs can be swapped for dried versions to suit what's on hand.
Ingredients
- 1½ cups brown lentils rinsed and picked over, or large green lentils
- 2 sweet potato cut in 1/2-inch dice, medium size
- 3 potato cut in 1/2-inch dice, Yukon gold variety
- 10 oz baby spinach chopped
- 1 red chili pepper stemmed, seeded and chopped
- 1 onion chopped
- 3 garlic finely chopped, cloves
- 2 celery sliced, ribs
- 10 cups broth vegetable or chicken
- 1½ teaspoons cumin
- 1 teaspoon red pepper flakes sweet
- 1 tablespoon oregano dried
- 2-3 oregano fresh sprigs
- 2-3 fresh thyme sprigs
- 2 bay leaf
- ⅓ cup extra virgin olive oil
- 3 lemon total, or juicing and slicing, plural
- black pepper fresh ground
- salt sea salt
Instructions
- In a large stockpot over medium-high heat, heat the olive oil until shimmering. Add the onion, season with a pinch of salt, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, often stirring, until they soften, 3 minutes.
- Add the red chili, cumin, oregano, sweet red pepper flakes, and bay leaves. Stir and cook for 3 minutes.
- Add the lentils and stock, the leaves from a couple of oregano sprigs and thyme sprigs, bring to a boil, then reduce the heat to low. Simmer, partially covered, for about 30 minutes until the lentils are tender.
- Add the spinach and potatoes, re-cover and cook another 15 to 20 minutes until the potatoes are tender.
- Add sea salt and freshly ground pepper to taste. Discard the bay leaves.
- Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice of one lemon into the soup. Serve the soup hot with a lemon slice and have extra lemon wedges at the table.
Notes
- This vegan soup pairs well with crusty bread, olives, or Greek fava dip, and can be topped with bacon, parmesan, or feta for added richness.
- The soup stores refrigerated up to 2 weeks or frozen for 3 months.
- Baby spinach can be used fresh or chopped; frozen spinach should be thawed and drained before adding.
- Kale is a suitable substitute for spinach but should be added earlier in cooking.
- Sweet potatoes can be replaced with butternut squash, and fresh herbs can be swapped for dried.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1247mg | 52% |
| Potassium | 1095mg | 23% |
| Fiber | 16g | 64% |
| Sugar | 8g | 16% |
| Vitamin A | 12082IU | 242% |
| Vitamin C | 45mg | 50% |
| Calcium | 108mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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