Spinach, Lentil and Lemon Soup

As Mums in charge of feeding the family, we tend to develop a repertoire of dishes we rotate, depending on what strikes a chord with the whole family.

Lentil, spinach and lemon soup

Growing up in a Middle-Eastern family, one of those dishes was a popular cultural dish, mums delicious and comforting spinach, lentil and lemon soup

Mum still cooks it for me. Well, to be honest it’s my kids she’s really cooking for these days. Every second week she’ll come around and stock my fridge full of foods to last up to three days, the selection based on the specific requests of my kids. Some of her popular dishes are za’taar, homemade pies, spanokopita and her cannelloni. It’s really special to see that they also love her lentil soup as much as I do.

It’s unassuming in in it’s simplicity, but manages to pack a truly delicious punch, and makes a perfect mid-week meal the whole family will enjoy.

I always recommend soaking lentils overnight i possible.

Spinach, Lentil and Lemon Soup
Serves 5
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Prep Time
15 min
Total Time
45 min
Prep Time
15 min
Total Time
45 min
Ingredients
  1. Splash of olive oil or coconut oil
  2. 1 large onion, finely chopped
  3. 2 cups red lentils
  4. 6 cups water or vegetable stock (I throw in a couple of my frozen chicken stock ice-cubes too)
  5. 1 bunch English spinach, leaves washed and chopped
  6. 1/2 lemon, juiced
  7. Sea salt and pepper to taste
Instructions
  1. Heat oil in a large saucepan or stockpot over medium heat
  2. Add the onion and gently fry for up to 5 minutes
  3. Add the lentils and water/stock and bring to the boil
  4. Reduce heat and simmer for 25-30 minutes or until lentils are tender and starting to fall apart, adding in spinach in the last 5 minutes of cooking
  5. Stir in the lemon juice just before serving and season with salt and pepper
  6. Ladle into bowls and serve with toasted buttery, garlicy sourdough and extra lemon juice to taste
Notes
  1. You can blitz the soup until smooth if texture is an issue for little kids
Brenda Janschek Health & Lifestyle https://brendajanschek.com/
 
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Your thoughts on this post

4 Comments   

  1. Selina

    Hi Brenda, It asks for red lentils but in the picture it appears they are white. What type of lentils were used in the picture?

    Thanks
    Selina

    • Brenda Janschek

      The lentils are definitely red Selina, they disintegrate and the soup turns a kind of yellow colour with not a hint of red in sight!

  2. Jade

    I made this for dinner tonight and it’s deeeeelicious!! I had to use silverbeet as that’s all I could get but it was a great meal, super quick and saved me from another toasted sandwich while hubby is away at work! Thank you!! Do you think it would freeze ok?

    • Brenda Janschek

      I did it with silverbeet this week also jade. Freezing is fine. So glad you enjoyed it!

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