This delicious soup has it all– veggies, potatoes and lentils to provide an abundance of vitamins, minerals, antioxidants and protein. You might spend a little time chopping the potatoes and squash, but it’s well worth the end result, and you’ll enjoy a huge batch of goodness. Even my lentil-skeptic husband really enjoyed this soup. Don’t skip the lemon juice at the end– it makes this dish sing!

Follow this dish with my Peanut Butter Cookie Bars for a sweet ending to a hearty meal!

Lemony Greek Lentil Soup

This incredibly flavorful soup is chock full of veggies, potatoes and lentils-- everything you need for a complete and healthy meal!

Course Main Course

Keyword Lemony Greek Lentil Soup with Spinach, Vegan, Gluten-Free Lentil Soup with Lemon

Prep Time 15

Cook Time 55

Total Time 1 10

Ingredients

1 pound brown or green lentils, rinsed
10 cups veggie stock- Kitchen Basics, low salt recommended
1 tsp coriander powder, or 2 tsp whole coriander seeds
1 tsp cumin powder, or 1 1/2 tsp cumin seeds
2 1/2 tsp dried oregano
2 bay leaves
3 medium red potatoes, scrubbed, cut into 1/2" dice Can sub 2 medium Yukon Gold
10 oz baby spinach, chopped
1 sm-med butternut squash, peeled, seeded, 1/2" dice
2 tbsp olive oil
1 large onion, chopped
3 large garlic cloves, minced
2 tsp salt, sea or Kosher
1/2 tsp ground black pepper
1/4 tsp red pepper flakes or more for extra heat
1/3 cup fresh lemon juice
Sliced lemons, ,for garnish

Instructions

In a large soup pot over medium-high heat, combine the lentils, veggie stock, coriander, cumin, oregano, red pepper flakes and bay leaves. Bring to a boil, reduce heat to low. Simmer, partially covered about 25 minutes, until the lentils are tender.
Add the potatoes, spinach and butternut squash. Re-cover and cook another 15-20 minutes, until the potatoes and squash are tender.
Meanwhile, in a large skillet over medium heat, heat the olive oil, add the onions and cook, stirring, until they start to soften, about 3-4 minutes. Add the garlic and cook, stirring often, for about 2 more minutes. Add the mixture to the soup, deglazing the skillet with a small splash of water, then add the mixture to the soup pot. Add the salt and pepper, taste and add more if needed. Discard the bay leaves.
Just before serving, stir the lemon juice into the soup. Serve with slices of lemon on top. Add more lemon juice if desired. Enjoy!