Spinach, Lemon and Lentil Soup

“This recipe was shared with me by my one of my dearest friends. My husband & I have duplicated the recipe many times since our first tasting and it's received many great reviews! This recipe can be altered for a vegetarian's meal.”
READY IN:
1hr 45mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare your ingredients.
  2. Heat a large stock pot on Medium Heat; add the tablespoon of olive oil.
  3. When the oil is hot add the leeks and garlic to be sauteed.
  4. Saute them until the leeks are clear.
  5. Turn down the heat to low-- very low.
  6. Add the chicken stock and water to the pot. Add the potatoes, bay leaves, thyme and oregano. Let the soup simmer on low heat for about an hour or so (or until the potatoes are cooked to your liking).
  7. Add the lentils at this point; continue simmering for 10 minutes.
  8. Just before you are about to serve dinner, add in the spinach and lemon juice.
  9. The longer the spinach is in the soup, the more it will be wilted.
  10. It is best added to the soup minutes before you are about to serve it.
  11. Garnish the soup with a lemon wedge and a dollop of sour cream.
  12. **This soup could also easily be prepared in a crock pot!
  13. **This recipe also doubles well!

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