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Spinach, Lentil and Lemon Soup

Brenda Janschek
Prep Time 15 mins
Total Time 45 mins
Servings 5


  • Splash of olive oil or coconut oil
  • 1 large onion finely chopped
  • 2 cups red lentils
  • 6 cups water or vegetable stock I throw in a couple of my frozen chicken stock ice-cubes too
  • 1 bunch English spinach leaves washed and chopped
  • 1/2 lemon juiced
  • Sea salt and pepper to taste


  • Heat oil in a large saucepan or stockpot over medium heat
  • Add the onion and gently fry for up to 5 minutes
  • Add the lentils and water/stock and bring to the boil
  • 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
  • Stir in the lemon juice just before serving and season with salt and pepper
  • Ladle into bowls and serve with toasted buttery, garlicy sourdough and extra lemon juice to taste


You can blitz the soup until smooth if texture is an issue for little kids