Greek Lentil and Spinach Soup With Lemon

Name: Greek Lentil and Spinach Soup With Lemon
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: European, Mediterranean, Greek
Ingredients: 1 pound brown or large green lentils, rinsed and picked over; 10 cups vegetable broth or water; 1 jalapeño pepper, stemmed, seeded and chopped; 2 teaspoons whole coriander seeds; 1 1/2 teaspoons cumin seeds; 2 1/2 teaspoons dried oregano; 2 bay leaves; 2 medium Yukon Gold, russet or red potatoes (1 1/4 pounds total), scrubbed and cut into 1/2-inch dice; 10 ounces baby spinach, chopped; 1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (3 cups); 2 tablespoons olive oil; 2 ribs celery, with leaves, sliced; 3 large cloves garlic, finely chopped; 1 teaspoon fine salt, or more to taste; 2 lemons; 1/3 cup fresh lemon juice

4 steps

Prep:20minCook:1h

Updated at: Sun, 16 Aug 2026 17:35:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories323.8 kcal (16%)

Total Fat4.9 g (7%)

Carbs56.4 g (22%)

Sugars5.1 g (6%)

Protein17.5 g (35%)

Sodium1204.9 mg (60%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 poundbrown lentils

or large green, rinsed and picked over

10 cupsvegetable broth

or water

1jalapeño pepper

stemmed, seeded and chopped

2 teaspoonswhole coriander seeds

1 ½ teaspoonscumin seeds

2 ½ teaspoonsdried oregano

2bay leaves

2Yukon Gold potatoes

medium, russet or red, scrubbed and cut into 1/2-inch dice

10 ouncesbaby spinach

chopped

1 poundbutternut squash

small, peeled, seeded and cut into 1/2-inch dice

2 tablespoonsolive oil

2 ribscelery

with leaves, sliced

3 clovesgarlic

large, finely chopped

1 teaspoonfine salt

or more to taste

2lemons

⅓ cupfresh lemon juice

Instructions

Step 1

In a large pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, until the lentils are tender, about 30 minutes

Step 2

Add the potatoes, spinach and butternut squash, re-cover and cook until the potatoes and squash are tender, another 15 to 20 minutes.

Step 3

Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little bit of the broth from the soup, then add the deglazed contents back to the soup pot. Season with the salt and pepper, taste, and add more if needed. Discard the bay leaves.

Step 4

Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.

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