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Tangy Lemon, Spinach and Lentil Soup


2 cups lentils brown or green, soaked for at least 2 hours

2 rods of leeks

2 garlic cloves

1 small onion

4 medium sized potatoes

1 medium sized carrot

1 tbsp olive oil

2 tsp of dried oregano leaves

2 bay leaves

6 cups low sodium vegetable broth

4 cups fresh spinach or kale, stems removed

1/3 cup lemon juice


Soak the lentils in cold water for at least 2 hours.

Cut off the very dark green part of the leeks. Wash the leeks well, then quarter the leek and dice into pieces about 0.5-inch in size. Peel the garlic layers and then mince the garlic. Peel and dice the onion into small pieces about 0.25-inch in size. Peel and dice the potatoes into 0.75-inch cubes. Peel and cut the carrot into thin 0.25-inch slices.

Heat the olive oil briefly in a large saucepan. Add the onions, garlic and leek and cook for a couple minutes. Then add the potatoes, lentils, oregano, and bay leaves to the saucepan. Finally, pour in the vegetable stock.

Simmer the soup for about 20 minutes until the lentils, potatoes, and carrots are cooked. Remove the bay leaves. Wash the spinach and add to the soup, just before serving. Then add the lemon juice and stir. If desired, season with pepper.

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