Let me tell you about this old Greek soup – it's a real stick-to-your-ribs kind of meal that'll warm you right up. You're going to need some nice brown lentils, about 1½ cups, and a couple big bunches of fresh spinach. Now, don't skimp on the lemons – you'll want two good juicy ones.
The trick with this soup (and I've made it more times than I can count) is to start with your aromatics. Chop up an onion nice and fine, mince some garlic – as much as you like, really – and grate a couple carrots. Get those going in your pot first; they need time to soften up and release their flavors.
Just like my Greek neighbor taught me years ago, you want to let those lentils cook until they're tender but still hold their shape. Don't rush it.
When everything's just about done, that's when you toss in your spinach and give it a good squeeze of lemon. The spinach wilts down to nothing, so don't worry if it looks like too much at first.
Mind you, every Greek family makes this a bit different – some add more garlic, others swear by extra lemon. You'll find your own way with it, just like I did. It's honest food, nothing fancy, but it fills the belly and soothes the soul.
Recipe
Greek lentil and spinach soup with lemon is a hearty, nutritious dish that combines the earthiness of lentils with the bright freshness of spinach and citrus. This traditional Mediterranean recipe has been enjoyed for generations, offering a perfect balance of protein, fiber, and vitamins while remaining completely plant-based.
The key to this soup's distinctive flavor lies in the combination of aromatic vegetables, herbs, and the finishing touch of fresh lemon juice. While many versions of this soup exist throughout Greece, this recipe stays true to the most common preparation method, creating a thick, satisfying soup that can serve as a complete meal.
- 1 cup brown or green lentils
- 8 cups water
Rinse the lentils and remove any debris. Heat olive oil in a large pot over medium heat and sauté onions, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute. Pour in water, lentils, bay leaves, and oregano. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
- 1 large onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups fresh spinach, roughly chopped
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 2 lemons, juiced
- Salt and black pepper to taste
Add spinach and cook for an additional 5 minutes. Remove bay leaves, stir in lemon juice, and season with salt and pepper to taste.
For best results, avoid overcooking the lentils as they can become mushy. The soup will naturally thicken as it cools, so adjust the water quantity accordingly. Fresh spinach is preferred over frozen, but if using frozen, reduce the amount by half. The soup can be stored in the refrigerator for up to 5 days and often tastes better the next day as the flavors continue to develop.
Greek lentil and spinach soup, known as "Fakes me Spanaki," represents the intersection of nutrition and Mediterranean comfort food. This hearty combination emerged from the Greek tradition of incorporating lentils, a protein-rich staple of the Mediterranean diet, with fresh seasonal greens.
The addition of lemon, a signature Greek ingredient, brightens the earthy flavors while adding vitamin C to this already nutritious dish. Traditional Greek households have long relied on this soup, especially during the colder months and periods of religious fasting, when meat-free meals take center stage.
The soup exemplifies the Greek philosophy of making the most of simple, wholesome ingredients to create satisfying, healthful meals.
Conclusion
Let's talk about this wonderful Greek soup – it's exactly what you need when you want something filling but not heavy. The brown lentils cook down nice and soft, and fresh spinach wilts right in at the end. Now, don't skip the lemon – that's what makes it special, just brightens everything up beautifully.
I've been making this soup for years, and trust me, it's even tastier the next day after all those flavors have had time to get friendly with each other. You can throw it together while you're puttering around the kitchen, and it'll feed you well for several meals.
The beauty of this soup is that it's both good for you and satisfying – plenty of protein from those lentils, and the spinach adds all sorts of goodness. When you're feeling under the weather or just need something warming, this soup really hits the spot. Just like my mother used to say – a good pot of soup can fix most troubles.
And if you're busy (who isn't these days?), make a big batch on Sunday, and you'll have yourself some proper meals ready for the week ahead. Just warm it up, maybe add a splash of water if it's thickened up, and there you have it – dinner's sorted.