Slow-Simmered Greek Lentil Soup with Lemon and Spinach
A hearty, comforting soup featuring tender lentils simmered with fresh spinach and brightened by lemon juice. This Greek-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs green lentils, rinsed, extra virgin olive oil, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup green lentils, rinsed
- 3 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves minced garlic
- 6 cups vegetable broth
- 4 cups fresh spinach leaves
- 1/4 cup fresh lemon juice
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 finely chopped large onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves and 1 tsp dried oregano, cooking for an additional 1 minute until aromatic.
- Step 3: Add 1 cup rinsed green lentils and 6 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30-35 minutes until lentils are tender.
- Step 4: Stir in 4 cups fresh spinach leaves and cook for 3 minutes until wilted.
- Step 5: Remove soup from heat and stir in 1/4 cup fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning if needed and serve warm.
Frequently asked questions
How long does Slow-Simmered Greek Lentil Soup with Lemon and Spinach take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Greek Lentil Soup with Lemon and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green lentils, rinsed from drying out.
Can I substitute ingredients in Slow-Simmered Greek Lentil Soup with Lemon and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Greek Lentil Soup with Lemon and Spinach for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Greek Lentil Soup with Lemon and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
