Favorite Spinach & Lentil Soup

This Greek-style lentil soup leans into the sunny, lemon-forward side of Mediterranean cooking. Brown lentils simmer until just shy of tender, then meet a fragrant base of olive oil, onion, and garlic where a pound of fresh spinach wilts down to deep green ribbons.

A single teaspoon of tomato paste adds backbone without turning the soup red, while cumin, coriander, and thyme bring warmth that nods to the eastern Mediterranean. The kicker is the lemon juice. Three tablespoons stirred in at the end wake everything up, and an extra wedge at the table is the difference between good and addictive.

It’s vegan, naturally gluten-free, and forgiving. The longer it sits, the more the flavors meld, so leftovers taste even better the next day.

Kitchen Tips

• Don’t skip rinsing the lentils. Even packaged ones can have grit, and a quick rinse keeps the broth clean.
• Wash the spinach thoroughly. Sandy spinach in soup is gritty soup. Drain it well so you’re not adding extra water.
• Rinse the saute pan with a splash of broth before pouring it back in. That’s where the toasty garlic and oil flavor lives.
• Salt at the end, after the lentils are tender. Salting too early can make lentils tough.

Variations

• Stir in a handful of orzo or rice during the last 10 minutes for a heartier, stew-like bowl.
• Add a peeled, diced potato or carrot at the start of the simmer for extra body.
• Top with crumbled feta and a swirl of olive oil for a non-vegan finish that’s classically Greek.