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    You are in: Home / Recipes / Spinach, Lemon and Lentil Soup Recipe
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    Spinach, Lemon and Lentil Soup

    Spinach, Lemon and Lentil Soup. Photo by Mikekey

    1/1 Photo of Spinach, Lemon and Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Ennoia's Note:

    This recipe was shared with me by my one of my dearest friends. My husband & I have duplicated the recipe many times since our first tasting and it's received many great reviews! This recipe can be altered for a vegetarian's meal.

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    Units: US | Metric


    1. 1
      Prepare your ingredients.
    2. 2
      Heat a large stock pot on Medium Heat; add the tablespoon of olive oil.
    3. 3
      When the oil is hot add the leeks and garlic to be sauteed.
    4. 4
      Saute them until the leeks are clear.
    5. 5
      Turn down the heat to low-- very low.
    6. 6
      Add the chicken stock and water to the pot. Add the potatoes, bay leaves, thyme and oregano. Let the soup simmer on low heat for about an hour or so (or until the potatoes are cooked to your liking).
    7. 7
      Add the lentils at this point; continue simmering for 10 minutes.
    8. 8
      Just before you are about to serve dinner, add in the spinach and lemon juice.
    9. 9
      The longer the spinach is in the soup, the more it will be wilted.
    10. 10
      It is best added to the soup minutes before you are about to serve it.
    11. 11
      Garnish the soup with a lemon wedge and a dollop of sour cream.
    12. 12
      **This soup could also easily be prepared in a crock pot!
    13. 13
      **This recipe also doubles well!

    Browse Our Top Lemon Recipes

    Ratings & Reviews:

    • on October 12, 2011


      The one thing i will stress when making this is have a LARGE stock pot, this makes so much soup i had to split the broth before adding the lentils or things would have overflowed. Even though I soaked my lentils overnight, it took more then 10 minutes for them to be soft, so i would definitely cook them longer then that. Those two technicalities aside, I would agree with the other reviewers, this is a hearty soup with great flavor. Thanks for sharing.

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    • on October 16, 2011


      This soup is very hearty and tasty. I cut the recipe in half. From past experience, I knew the lentils I use would not cook in 10 minutes, so I reversed the order of lentils and potato. I cooked the lentils 1 hour and THEN added the potatoes for about 15 minutes. I think the potatoes cooked for an hour would have dissolved :) The lemon juice really adds some zing to the flavor. I served with a dollop of Greek yogurt instead of sour cream. Made for Fall 2011 PAC game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2007


    Read All Reviews (5)


    Nutritional Facts for Spinach, Lemon and Lentil Soup

    Serving Size: 1 (294 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 156.6
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.3 g
    Cholesterol 1.8 mg
    Sodium 121.2 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 8.5 g
    Sugars 2.6 g
    Protein 9.1 g

    The following items or measurements are not included:

    fresh thyme

    fresh oregano

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