Description
A healthy and flavorful Greek lentil spinach soup with a hint of lemon.
Ingredients
Scale
- 1 cup lentils
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Cook until soft.
- Add garlic and oregano. Cook for 1 minute.
- Add lentils and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils are tender.
- Stir in spinach and lemon juice. Cook for another 5 minutes.
- Season with salt and pepper. Serve hot.
Notes
- Adjust lemon juice to taste.
- Add more broth for a thinner soup.
- Garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: greek lentil spinach soup with lemon