Description
This Lentil Soup with Spinach and Feta Cheese is a hearty, nourishing Mediterranean dish packed with protein-rich lentils simmered in a savory vegetable broth with warming spices. Fresh spinach and tangy feta cheese add layers of flavor and texture, making it a comforting yet healthy meal perfect for any season.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1½ cups dried brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 3 cups fresh spinach
- 1 tablespoon lemon juice
- ¾ cup crumbled feta cheese
Optional Garnish
- Fresh parsley or dill
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and chopped celery. Sauté for 5 to 6 minutes until the vegetables soften and the onion becomes translucent.
- Add Aromatics and Spices: Stir in minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for about 1 minute until fragrant, stirring frequently to avoid burning the garlic.
- Add Lentils and Liquids: Add the rinsed lentils, diced tomatoes (with their juice), and vegetable broth to the pot. Stir everything together well.
- Simmer: Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. Cover and cook for 30 to 35 minutes, or until the lentils are tender but still hold their shape.
- Add Spinach: Stir in the fresh spinach and cook for about 2 minutes until the spinach wilts and is fully incorporated into the soup.
- Finish with Lemon Juice and Seasoning: Add the tablespoon of lemon juice and adjust seasoning if needed by adding more salt or pepper to taste.
- Serve: Ladle the soup into bowls and top each serving with crumbled feta cheese. Garnish with fresh parsley or dill if desired, and serve warm.
Notes
- Brown or green lentils work best as they hold their shape during cooking.
- For a creamier texture, blend 1 to 2 cups of the soup and stir it back into the pot.
- Add red pepper flakes to the spices if you prefer a spicy kick.
- Store any leftovers refrigerated for up to 5 days.
- This soup freezes well; omit the feta cheese when freezing and add it fresh when serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Mediterranean
