Greek Lentil Soup with Spinach and Feta

Ingredients

• 2 cups (400g) dried lentils 2 cups (400g) dried lentils
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 bay leaf 1 bay leaf
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 4 cups (120g) fresh spinach, chopped 4 cups (120g) fresh spinach, chopped
• 1 cup (150g) feta cheese, crumbled 1 cup (150g) feta cheese, crumbled
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 20g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lentils under cold water and set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Add the lentils, bay leaf, dried oregano, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
4. 4.
   Stir in the chopped spinach and cook for an additional 5 minutes, until wilted.
5. 5.
   Remove the bay leaf and season the soup with salt and pepper to taste.
6. 6.
   Ladle the soup into bowls and sprinkle with crumbled feta cheese.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any debris or impurities.
• Spinach — Chop the spinach leaves into bite-sized pieces to ensure even distribution throughout the soup.
• Feta cheese — Crumble the feta cheese just before serving to preserve its texture and prevent it from becoming too soft.

Tips & Tricks

• For a creamier texture, blend a portion of the soup using an immersion blender before adding the spinach.
• Add a squeeze of lemon juice to brighten the flavors of the soup.
• Customize the soup by adding other vegetables such as diced tomatoes or bell peppers.
• Serve the soup with a drizzle of extra virgin olive oil for added richness.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Serving advice

Serve the Greek Lentil Soup with Spinach and Feta as a main course accompanied by crusty bread or a side salad. Garnish each bowl with a sprinkle of crumbled feta cheese and a drizzle of olive oil for an extra touch of flavor.

Presentation advice

Present the soup in individual bowls, allowing the vibrant green color of the spinach to shine through. Place a small mound of crumbled feta cheese on top of each serving and garnish with a sprig of fresh oregano or a sprinkle of dried oregano for a pop of color.