Lemon Spinach Lentil Soup: A Fresh and Flavorful Comfort

Spinach, Lemon, and Lentil Soup

This delightful Spinach, Lemon, and Lentil Soup is a cherished recipe that my dear friend shared with me, and it has quickly become a favorite in our household. My husband and I have made it countless times, and each time, it has been met with enthusiastic praise. Whether you’re planning a cozy family dinner or preparing a dish for a potluck, this soup is a fantastic choice. It can be adapted for vegetarians and is sure to satisfy a crowd. 🍲💚

Ingredients:

• 1 tablespoon olive oil
• 3 leeks, cleaned and sliced
• 4 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 3 bay leaves
• 4 sprigs fresh thyme
• 4 sprigs fresh oregano
• 8 cups water
• 350 grams green lentils, rinsed
• 500 grams fresh spinach, roughly chopped
• 1/3 cup lemon juice
• Lemon wedges for garnish
• Sour cream for garnish

Instructions:

1. Prepare Your Ingredients:
   Begin by gathering and prepping all your ingredients. Clean and slice the leeks, mince the garlic, peel and dice the potatoes, and rinse the lentils. Roughly chop the spinach and squeeze the lemon juice.

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2. Heat the Olive Oil:
   In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Allow the oil to get hot but not smoking.

3. Sauté the Leeks and Garlic:
   Once the oil is hot, add the sliced leeks and minced garlic to the pot. Sauté them until the leeks become tender and translucent, which should take about 5 minutes. Stir occasionally to ensure even cooking and to prevent the garlic from burning.

4. Simmer the Potatoes:
   Reduce the heat to very low. Add 8 cups of water and 4 cups of chicken stock (or vegetable broth for a vegetarian option) to the pot. Stir in the diced potatoes, bay leaves, fresh thyme, and oregano. Allow the soup to simmer gently on low heat for about 1 hour, or until the potatoes are cooked to your desired tenderness.

5. Add the Lentils:
   Once the potatoes are nearly done, add the rinsed green lentils to the pot. Continue to simmer the soup for an additional 10 minutes, or until the lentils are tender but not mushy.

6. Incorporate Spinach and Lemon Juice:
   Just before you are ready to serve, stir in the chopped spinach and lemon juice. The spinach will quickly wilt and infuse the soup with its vibrant green color and fresh flavor. Adding the spinach just minutes before serving ensures it remains bright and retains its texture.

7. Garnish and Serve:
   Ladle the soup into bowls and garnish each serving with a wedge of lemon and a dollop of sour cream. The lemon adds a zesty kick, while the sour cream provides a creamy contrast to the soup’s tangy notes.

8. Optional Crock Pot Instructions:
   If you prefer to use a crock pot, you can easily adapt this recipe. Sauté the leeks and garlic in a skillet with olive oil, then transfer them to the crock pot along with the rest of the ingredients (except for the spinach, lemon juice, and sour cream). Cook on low for 6-8 hours or on high for 3-4 hours. Add the spinach and lemon juice during the last 15-30 minutes of cooking.

9. Make Ahead and Freezing:
   This soup doubles beautifully, making it perfect for large gatherings or meal prepping. If you want to freeze it, let it cool completely before transferring it to freezer-safe containers. To reheat, thaw it in the refrigerator overnight and reheat on the stovetop until warmed through.

Enjoy this heartwarming and nourishing soup that’s perfect for chilly days or whenever you need a comforting meal. With its blend of fresh greens, lentils, and a touch of citrus, it’s a soup that will surely become a favorite in your recipe collection. 🌿🍋🥄