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Greek Lentil Soup with Spinach & Feta



Get the recipe here: https://www.dimitrasdishes.com/lentil-soup-with-spinach-feta/

Ingredients

1 pound (455g) lentils (green or brown)
1/4 cup olive oil
1 onion, finely chopped
2 carrots, peeled and diced
4 garlic cloves, grated
1 can (15oz) crushed tomatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 heaping teaspoon crushed dried oregano
1 Bay leaf
pinch of crushed red pepper flakes
1 pound baby spinach leaves
1 teaspoon dried dill
Garnish:
feta cheese
balsamic vinegar or fresh lemon juice
Instructions

Prepare the Lentils:

Place the lentils in a large pot and cover with cold water. Bring to a boil over medium-high heat, then drain and set aside. This step helps reduce gassiness.

Sauté the Vegetables:

Heat the olive oil in a large pot over medium heat. Add the onion and carrots, and sauté until the onion is soft and translucent, about 8-10 minutes.

Add the garlic and cook for 30 seconds, until fragrant.

Build the Base:

Stir in the crushed tomatoes, salt, black pepper, cumin, oregano, bay leaf, and crushed red pepper flakes. Cook for 2 minutes to allow the flavors to blend.

Combine Lentils and Simmer:

Add the pre-boiled lentils to the pot along with 6-8 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender.

Add Spinach and Dill:

Stir in the spinach leaves and dried dill. Cook for an additional 5-7 minutes, until the spinach is wilted and incorporated into the soup.

Adjust Seasoning:

Taste and adjust the seasoning with more salt, pepper, or crushed red pepper flakes if needed.

Serve and Garnish:

Ladle the soup into bowls and garnish with crumbled feta cheese. Add a drizzle of balsamic vinegar or a squeeze of fresh lemon juice for a bright finish.

Enjoy:

Serve warm with crusty bread on the side for a hearty and satisfying meal. Kali Orexi!

Notes
Freezing Instructions: This lentil soup freezes beautifully, making it a perfect make-ahead meal. Allow the soup to cool completely before transferring it to freezer-safe containers or resealable freezer bags. Freeze for up to 3 months.
Reheating: Thaw in the refrigerator overnight, then reheat in a pot over medium heat, adding a splash of water or broth if the soup has thickened. Garnish with fresh feta and a drizzle of balsamic vinegar or lemon juice just before serving for the best flavor.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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“Greek Lentil Soup with Spinach & Feta” üzerine 36 yorum

  13. How funny! I was just watching another content creator who often posts videos about food that she tries when she comes to America. Since she posts at our dinner time, we always joke about how hungry we are getting. I was truly getting hungry, but I was upstairs, and she was at Applebee's. There's an Applebee's three blocks from my house. But I had no desire to go there, because I had leftover prasorizo. Someone in the chat said they were hungry, but they are trying to be vegetarian. So I sent him your way, to the prasorizo recipe. I hope he remembers how to spell it.

  18. Hello my friend Dimitra your lentil soup looks delicious. I make it the same like you but I never put feta cheese. Well definitely going to try this recipe. Thank you for another amazing recipe as usual. Enjoy your day and enjoy your family and God bless everyone🙏😋💕🇬🇷🌍

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