Greek Lentil & Spinach Soup

How to make a Greek Lentil and Spinach Soup.

INGREDIENTS: Serves 8-10

  • 1 lb brown or large green lentils, rinsed and picked over
  • 2 medium potatoes, scrubbed and diced into ½-inch cubes
  • 10 oz baby spinach, chopped
  • 1 large onion, chopped (red or yellow)
  • 2 ribs celery, chopped
  • 3 large cloves garlic, finely chopped
  • 3 cups butternut squash, peeled, seeded and diced into ½-inch cubes
  • 10 cups vegetable broth or water
  • 1 jalapeño pepper, stemmed, seeded and chopped
  • 2 tsp whole coriander seeds
  • 1 ½ tsp ground cumin
  • 1 tsp ground turmeric
  • 2 ½ tsp dried oregano
  • 2 bay leaves
  • 2 tbsp olive oil
  • 1 tsp salt
  • Ground fresh pepper, to taste
  • ⅓ cup fresh lemon juice
  • 2 lemons


  1. Rinse lentils and remove any skins or discoloured lentils. 
  2. In a large soup pot or Dutch oven, combine the lentils, vegetable broth (or water), jalapeño pepper, coriander seeds, cumin, turmeric, oregano and bay leaves. 
  3. Bring to a boil over medium-high heat, then reduce heat to low and simmer, partly covered for 30 minutes.
  4. Test the lentils as they should be soft after 30 minutes.
  5. Add the butternut squash, potatoes and spinach and cook over low heat another 15-20 minutes.
  6. Meanwhile, in a small skillet, heat the olive oil.
  7. Cook the onion, celery and garlic over medium heat for 4-5 minutes until softened.
  8. Add the onion mixture to the soup and stir it into the soup.
  9. Add ½ cup of water to the skillet to deglaze and add this liquid to the soup.
  10. Add in the salt and pepper and test for flavour.
  11. Add in ⅓ cup lemon juice and stir well to combine.
  12. Serve with lemon wedges and enjoy!
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