Lemony Greek Lentil Soup
Method
Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 5–6 minutes until softened. Add the garlic, oregano and cumin and cook for 30 seconds until fragrant.
Simmer the lentils: Add the lentils, chopped tomatoes, vegetable broth and bay leaf. Bring to a gentle boil, then reduce the heat and simmer for 25–28 minutes, or until the lentils are tender but still hold their shape.
Add the spinach: Remove the bay leaf. Stir in the spinach and cook for 1–2 minutes until wilted.
Add the lemon: Stir in the lemon juice and zest. Season generously with black pepper and adjust the salt to taste.
Finish: Ladle into four bowls and top with crumbled feta and fresh dill. Serve with an extra lemon wedge for squeezing over the soup.
Vegan option: Replace the feta with 30 g toasted pumpkin seeds or crumbled firm tofu. The soup itself is naturally vegan.
Nutrition Facts
Per serving
