Mediterranean🥣 Soups & stews

Greek Lentil Soup with Spinach & Feta

Name: Greek Lentil Soup with Spinach & Feta
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 1 lb green or brown lentils; ¼ cups olive oil; 1 onion; 2 carrots; 4 garlic cloves; 1 can crushed tomatoes; 1 tsp salt; ½ tsp ground black pepper; 1 tsp ground cumin; 1 tsp dried oregano; 1 bay leaf; 1 pinch crushed red pepper flakes; 1 lb baby spinach leaves; 1 tsp dried dill; feta cheese; balsamic vinegar or fresh lemon juice; 8 cups water or vegetable broth

⏱ 75 min

A nutritious Mediterranean-style lentil soup featuring spinach, feta cheese, and warm spices. The lentils are pre-boiled to reduce gassiness, then simmered with tomatoes, cumin, and oregano before adding wilted spinach and dill. Garnished with crumbled feta and a drizzle of balsamic vinegar or lemon juice for brightness. Perfect served with crusty bread and freezes beautifully for make-ahead meals.

Adapted from a video by Dimitra's Dishes

Watch on YouTube

Ingredients

green or brown lentils1 lb
olive oil¼ cups
onion1
carrots2
garlic cloves4
crushed tomatoes15oz1 can
salt1 tsp
ground black pepper

Steps

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1
Place 1 pound of lentils in a large pot and cover with cold water. Bring to a boil over medium-high heat, then drain in a colander and set aside.
2
Peel the carrots and cut them into dice. Finely chop the onion.
3
Heat 1/4 cup olive oil in a large pot over medium heat. Add the onion and carrots, and sauté for 8-10 minutes until the onion is soft and golden.
4
Add 4 grated garlic cloves and cook for about 30 seconds until fragrant.
5
Stir in the crushed tomatoes, salt, black pepper, ground cumin, oregano, bay leaf, and crushed red pepper flakes. Cook for 2 minutes to allow the flavors to blend.
6
Add the pre-boiled lentils to the pot with 8-10 cups of water or vegetable broth. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30-35 minutes, stirring occasionally, until the lentils are fully cooked.
7
Taste the soup and adjust the seasoning with additional salt, pepper, or crushed red pepper flakes if needed.
8
Add 1 pound of baby spinach leaves to the soup a little at a time, allowing each batch to wilt before adding more.
9
Stir in 1 heaping teaspoon of dried dill and mix well.
10
Ladle the soup into bowls and garnish with crumbled feta cheese. Drizzle with balsamic vinegar or squeeze fresh lemon juice over the top. Serve with warm toasted bread.

Greek Lentil Soup with Spinach & Feta

Ingredients

Steps

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