Want to know something special about Greek cooking? This lentil and spinach soup isn't fancy – just honest, good food that'll warm you right up. Don't let anyone tell you lentils are boring; once you add that splash of lemon at the end, this soup really comes to life.
I've been making this soup for years, and it's as reliable as an old clock. The trick is letting those lentils cook slowly with the aromatics until they're just right – not mushy, mind you, but tender enough to melt in your mouth.
When the spinach wilts into the broth, it turns into this lovely, earthy bowl of comfort that'll have you reaching for seconds.
It's the kind of soup that makes sense when you're looking at a half-empty pantry and a bag of forgotten lentils. Just toss in what you've got, and somehow it always turns out right. The lemon gives it that Greek tang we all know from taverna cooking, but it's the simple combination of lentils and greens that makes it feel like home, no matter where you're from.
A good pot of this will feed the family, fill the kitchen with wonderful smells, and taste even better the next day – if it lasts that long.
Recipe
Greek lentil and spinach soup with lemon represents a hearty, nutritious dish that perfectly balances earthy flavors with bright citrus notes. This traditional Mediterranean recipe combines protein-rich lentils with fresh spinach and aromatic vegetables, creating a wholesome meal that's both satisfying and healthy.
The soup's distinctive character comes from its simple yet flavorful combination of ingredients, where brown lentils provide a robust base, while fresh spinach adds a nutritional boost and vibrant color. The addition of lemon juice at the end brightens the entire dish, creating a harmonious blend of flavors that's characteristic of Greek cuisine.
- 1 cup brown lentils
- 8 cups water
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 8 cups fresh spinach
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 lemon, juiced
- Salt and black pepper to taste
- Optional: crumbled feta cheese for serving
Rinse and sort the lentils, then heat olive oil in a large pot over medium heat. 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. Add spinach and cook until wilted, about 2-3 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 add more water if needed when reheating. Fresh lemon juice should be added just before serving to maintain its bright flavor. Store leftovers in an airtight container in the refrigerator for up to 5 days, though the spinach may lose some of its vibrant color over time.
This hearty Greek lentil and spinach soup, known as "Fakes me Spanaki," combines two nutritional powerhouses in a traditional Mediterranean recipe. While lentil soup has been a staple of Greek cuisine since ancient times, this variation with spinach and bright lemon notes offers a lighter take on the classic.
The dish emerged from the Greek tradition of simple, nourishing meals that could sustain workers and families through long days. During the Orthodox fasting periods, when many Greeks abstain from meat, this protein-rich soup becomes particularly popular in households across the country.
The addition of lemon juice at the end is quintessentially Greek, adding a distinctive brightness that cuts through the earthiness of the lentils.
Conclusion
Let me tell you about this old Greek soup – it's one of those dishes that just makes sense. Simple lentils and spinach might not sound fancy, but add a splash of lemon and you've got something special on your hands. I've been making this for years, and it never disappoints.
What I like about it is how practical it is. Lentils keep forever in the pantry, spinach is usually easy to find, and most of us have a lemon rolling around somewhere in the fridge. Nothing complicated, just good, honest ingredients doing their job.
Mediterranean folks have been cooking this up forever, and for good reason – it fills you up, keeps well, and doesn't break the bank. Plus, it's one of those soups that actually tastes better the next day, once all the flavors have had time to get friendly with each other.
You can make it in summer or winter – doesn't matter. Though I must say, there's nothing quite like a steaming bowl of this when it's cold outside. The lemon gives it that little kick that lifts the whole thing up, and the spinach adds just the right touch of green. Nothing fancy, just good food that makes sense.