A hearty, cozy one-pot soup inspired by the dish in your photo—packed with tender lentils, potatoes, carrots, tomatoes, and leafy spinach in a flavorful herb-infused broth. Perfect with crusty toasted bread!
Ingredients
Serves 6
- 1½ cups (300 g) dried brown or green lentils, rinsed
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, cut into bite-size chunks
- 2 medium tomatoes, diced
- 1 tbsp tomato paste
- 6 cups (1.4 L) vegetable or chicken broth
- 2 cups (60–80 g) fresh spinach
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried thyme
- 1 bay leaf
- ¾ tsp salt, or to taste
- ½ tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Optional
- ½ tsp red pepper flakes
- ½ cup chopped celery
- Crumbled feta for serving
- Crusty bread for serving
Instructions
1. Sauté the vegetables
Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion and carrots. Cook for 4–5 minutes until the onion begins to soften.
Add garlic and cook for another 30–60 seconds.
2. Add the tomato and seasonings
Stir in diced tomatoes and tomato paste. Add oregano, cumin, smoked paprika, thyme, salt, and black pepper.
Cook for 2–3 minutes, stirring occasionally.
3. Add lentils and potatoes
Add the rinsed lentils, potatoes, bay leaf, and broth. Stir well.
Bring the soup to a boil.
4. Simmer
Reduce the heat to low, cover partially, and simmer for 30–40 minutes, or until the lentils and potatoes are tender.
Stir occasionally and add a little extra broth or water if the soup becomes too thick.
5. Add the spinach
Remove the bay leaf. Stir in the fresh spinach and cook for 2–3 minutes, just until wilted.
6. Finish with lemon and herbs
Turn off the heat and stir in lemon juice and fresh parsley.
Taste and adjust the salt, pepper, and lemon juice as desired.
To Serve
Ladle the hot soup into bowls and finish with:
- A drizzle of olive oil
- Fresh parsley
- Optional crumbled feta
- Freshly cracked black pepper
- Warm crusty bread
Tips
- For a thicker soup, simmer uncovered for the final 10 minutes.
- For a smoother texture, mash a small portion of the potatoes and lentils against the side of the pot.
- Don’t add spinach too early—it only needs a few minutes to cook.
- Green or brown lentils hold their shape particularly well in this soup.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. The soup will thicken as it sits, so add a splash of broth or water when reheating.
It can also be frozen for up to 3 months.
Quick Q&A
Can I use canned lentils?
Yes. Drain and rinse about 3½–4 cups canned lentils, then add them during the last 15 minutes of cooking.
Can I use kale instead of spinach?
Absolutely. Add chopped kale about 8–10 minutes before the soup is finished.
Can I make it vegetarian?
Yes. Use vegetable broth.
What makes the soup taste Mediterranean?
Olive oil, oregano, cumin, tomatoes, garlic, lemon, and fresh herbs give it that Mediterranean-inspired flavor.