Lemony Lentil Spinach Soup

Lentil soup with carrot pieces and spinach, served in a white bowl. Two pieces of 7-grain bread are served to the left of the bowl. A cup of water with a lemon slice are out of the frame in the upper left corner.

Recipe Information
Total Time: 50 minutes; 15 minutes active
Servings: 4

Lentil soup is comfort food, and with a little lift from lemon, it becomes downright delicious. Adding oregano gives it a Greek flavor profile, and this soup would be great with flatbreads or a crumble of feta.


  • 1 tablespoon extra virgin olive oil
  • 2 large carrots, chopped
  • 1 cup green or brown lentils
  • 1/2 large lemon, seeds removed
  • 4 cups fresh spinach, chopped
  • 1/2 cup fresh parsley, chopped
  • 4 cups water
  • 1 teaspoon oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. In a large pot, warm the olive oil over medium-high heat for a few seconds, then add the carrots. When they start to sizzle, lower the heat to medium-low. Stir often for about five minutes.
  2. Add the lentils, water, lemon half and oregano. Increase the heat to high and bring to a boil, then reduce to medium-low and place the lid on the pan, slightly ajar.
  3. Cook until the lentils are tender and starting to fall apart, about 40 minutes. Use a slotted spoon to remove the lemon, and let cool, then squeeze the soft flesh into the stew.
  4. Stir in the salt, pepper, spinach and parsley, and simmer until the spinach wilts, about two minutes. Remove from heat and serve hot.

Serving Suggestion

Serve a small plate of hummus with carrot sticks, cucumber slices and wedges of pita bread on the side of this lentil soup.

Nutritional Information

240 calories, 4.5 g. fat, 0 mg. cholesterol, 520 mg. sodium, 37 g. carbohydrate, 8 g. fiber, 15 g. protein