This flavourful, satisfying soup is vegan, gluten-free and low fat. A simple recipe with basic ingredients. Don't let the simplicity fool you! This soup is delicious!
Serve this soup with a slice of whole grain bread and you've got dinner on the table!
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This is officially my new favourite soup recipe!! If you don't want to read the 'story', slide down to the bottom of this page for the quick recipe.
I feel like I really needed to share this story - and this recipe!
Hubby, Tim was browsing Twitter as I was in the kitchen cleaning up one of my many messes. "There's a recipe here for Lentil Soup, and there's a nurse who loved it so much he ate it every day for lunch.... for 17 years"
Wow - 17 years - what makes a soup THAT GOOD?
A few days passed and the soup recipe kept popping into my mind. I felt like the universe was telling me to make this soup!
I discovered that the original recipe came from Dairy Hollow House Soup & Bread by Crescent Dragonwagon. Workman Publishing, 1992 and the post on Twitter is from The Washington Post.
The first time I made this recipe, we all loved it. The layers of flavour and how filling and satisfying and healthy this soup is makes this recipe a keeper.
I made this recipe four or five times back-to-back. We couldn't seem to get enough of it. It's easy to understand how someone could enjoy it day after day. 🙂
I hope you enjoy this recipe as much as we did! P.S. The lemon wedge with each serving is a must!
YOU'LL LOVE THIS SOUP!
- it's filled with delicious, healthy ingredients. Lentils, butternut squash, onions, spinach, potatoes and more!
- this is an easy recipe that requires no fancy equipment.
- a quick and easy recipe that can be stored in the refrigerator for up to five days - great for meal prep!
INGREDIENTS AND SUBSTITUTIONS
- SPINACH - I try to use fresh spinach when I can, but find it really handy to have frozen spinach in the freezer. You can use either in this recipe.
- LEMONS/LEMON JUICE - For this recipe, you'll definitely want to use fresh lemons and not the bottled lemon juice.
- BUTTERNUT SQUASH/POTATOES - If you are using newer potatoes with a thin skin, then leave the skin on for the added nutrition and flavour. If the skins are thicker, you will definitely want to peel them.
- TURMERIC - I added 1 tsp. of ground turmeric to this recipe with great results.
- ONIONS - You can use red, yellow or sweet onions in this recipe. I tested all three and prefer the red onions but they all work.
INSTRUCTIONS
In a large soup pot or Dutch oven, combine lentils, vegetable broth (or water), jalapeño pepper, coriander seeds, cumin, turmeric, oregano and bay leaves.
Bring to a boil over medium-high heat, then reduce heat to low and simmer, partly covered for 30 minutes. Test the lentils as they should be soft after 30 minutes.
Add in the cubed butternut squash.
Add in the potatoes
Next, add in the fresh or frozen spinach.
Cook over low heat another 15-20 minutes. Potato and squash should be soft but not mushy!
Meanwhile, in a small skillet, heat olive oil. Cook onion, celery and garlic over medium heat for 4-5 minutes until softened , then add it to the soup.
Add ½ cup of water to the skillet to deglaze and add this liquid to the soup. (swirl it around to get all of that good essence and flavour) - YUM!
Add in salt & pepper and taste - add more if desired.
Add in ⅓ cup of lemon juice and stir slowly until combined.
I tasted the soup before and after the lemon was added and the lemon adds a whole other layer of flavour.
Serve with lemon wedges for each serving.
STORAGE INSTRUCTIONS
- Soup can be stored in a covered container in the refrigerator for up to 5 days.
- Reheat on stovetop over low heat, or in the microwave until hot.
You'll love these other soup recipes!
Butternut Squash & Carrot Soup
Best Cauliflower Soup Recipe Ever
PrintRecipe
Greek Lentil & Spinach Soup With Lemon
- Prep Time: 10
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings.
- Diet: Vegetarian
Description
Aromatic, hearty, and delicious, this soup is satisfying enough as a main course when served with a slice of whole grain bread.
Ingredients
1 pound brown or large green lentils, rinsed and picked over
10 cups vegetable broth or water
1 jalapeno pepper, stemmed, seeded and chopped
2 tsp. whole coriander seeds
Instructions
- Rinse lentils and remove any skins or discoloured lentils.
- In a large soup pot or Dutch oven, combine lentils, vegetable broth (or water), jalapeño pepper, coriander seeds, cumin, turmeric, oregano and bay leaves.
- Bring to a boil over medium-high heat, then reduce heat to low and simmer, partly covered for 30 minutes. Test the lentils as they should be soft after 30 minutes.
- Add the butternut squash, potatoes and spinach and cook over low heat another 15-20 minutes. (Cooking too high will result in the vegetables to be mushy).
- Meanwhile, in a small skillet, heat olive oil. Cook onion, celery and garlic over medium heat for 4-5 minutes until softened.
- Add the onion mixture to the soup and stir it into the soup.
- Add ½ cup of water to the skillet to deglaze and add this liquid to the soup. (swirl it around to get all of that good essence and flavour)
- Add in salt and pepper and test for flavour.
- Add in ⅓ cup lemon juice and stir well to combine. (Don't skip this step! It literally takes this soup from great to amazing)!
- Serve with lemon wedges. A fresh squeeze of lemon to taste in each serving is absolutely delightful.
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Keywords: Lentils, soup, Greek cuisine, mediterranean
The recipe was adapted from Dairy Hollow House Soup & Bread by Crescent Dragonwagon. Workman Publishing, 1992.
Did you make this recipe? Let me know!