Spinach, Lemon and Lentil Soup

Name: Spinach, Lemon and Lentil Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 16 serving(s)
Ingredients: 1 tablespoon olive oil; 3 leeks, finely chopped; 4 garlic cloves, crushed; 3 potatoes, peeled and chopped; 3 bay leaves; 4 sprigs fresh thyme; 4 sprigs fresh oregano; 4 cups chicken stock (you can substitute vegetable stock here to make this dish vegetarian.); 8 cups water; 350 g green lentils (these must be soaked for two hours before using them in the recipe, we've also used a mixture of RED); 500 g spinach, trimmed & chopped (English); 1/3 cup lemon juice; lemon wedge (for garnish); sour cream (for garnish)

4.00 (5)

⏱ 105 mins 🍽 16 serving(s) 🏷 Lemon

This nourishing soup combines green lentils, fresh spinach and a bright lemon finish for a comforting meal. Shared by a close friend, it has become a favourite for its robust flavours and adaptability. The recipe yields a generous quantity, making it perfect for gatherings or meal prep. It can be prepared with vegetable stock for a vegetarian version and simmers gently to develop its deep, herby taste. Expect a wholesome dish that receives excellent reviews every time it is served.

Ingredients

1 tablespoon olive oil
3 leeks, finely chopped
4 garlic cloves, crushed
3 potatoes, peeled and chopped
3 bay leaves
4 sprigs fresh thyme
4 sprigs fresh oregano
4 cups chicken stock (you can substitute vegetable stock here to make this dish vegetarian.)
8 cups water
350 g green lentils (these must be soaked for two hours before using them in the recipe, we've also used a mixture of RED)
500 g spinach, trimmed & chopped (English)
1/3 cup lemon juice
lemon wedge (for garnish)
sour cream (for garnish)

Method

Get all your ingredients ready.
Place a large stock pot on the heat and pour in one tablespoon of olive oil.
Once the oil is warm, introduce the chopped leeks and crushed garlic to the pot.
Cook these until the leek pieces become translucent.
Reduce the heat to a very low setting.
Pour the chicken stock and water into the pot, then add the chopped potatoes, bay leaves, thyme and oregano. Allow the soup to cook gently on low heat for about an hour or so, until the potatoes are tender.
Stir in the pre-soaked lentils and let the soup continue to simmer for 10 minutes.
Shortly before you plan to serve, mix in the chopped spinach and the lemon juice.
The spinach will wilt more the longer it sits in the hot soup.
For the best texture, add the spinach just minutes before serving.
Finish each bowl with a lemon wedge and a spoonful of sour cream.
This soup could also easily be prepared in a crock pot.
This recipe also doubles well.

Nutrition (per serving)

Sodium121300 mg

Recipe details

CategoryLemon

AuthorEnnoia