Spanakopita Inspired Spinach and Feta Lentil Soup

A hearty and flavorful lentil soup brimming with fresh spinach, crumbled feta, and aromatic dill, perfect for a comforting meal, served with warm crusty bread.

• Prep: 15 min
• Cook: 40 min
• Total: 55 min
• Servings: 2
• Cuisine: Greek
• Difficulty: Easy

Dietary

• Vegetarian
• Nut-Free
• Egg-Free
• High-Fiber
• High-Protein
• Pescatarian

Tags

• comfort food
• healthy
• savory
• classic
• quick

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 0.5 cup dried green lentils (rinsed)
• 4 cup vegetable broth
• 1 can diced tomatoes (undrained)
• 5 ounce fresh spinach
• 2 tablespoon fresh dill (chopped)
• 1 tablespoon lemon juice (fresh)
• 0.5 teaspoon salt (to taste)
• 0.25 teaspoon black pepper (to taste)
• 0.25 cup feta cheese (crumbled, for garnish)
• 2 slice crusty bread

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
2. Add rinsed dried green lentils, vegetable broth, and undrained diced tomatoes to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
3. Stir in fresh spinach until wilted, about 2-3 minutes. Add chopped fresh dill and fresh lemon juice. Season with salt and black pepper to taste.
4. Ladle soup into bowls and garnish with crumbled feta cheese. Serve warm with slices of crusty bread.

Notes

If you prefer a thicker soup, you can mash a portion of the lentils against the side of the pot with a spoon or an immersion blender.

Nutrition (per serving)

• Calories: 580
• Protein: 28 g
• Carbohydrates: 65 g
• Fat: 20 g
• Fiber: 20 g
• Sodium: 1100 mg
• Saturated Fat: 6 g
• Sugar: 10 g
• Cholesterol: 20 mg