Lentil Soup with Spinach


3 Tbsp. olive oil

1 medium onion, chopped

3 medium carrots, peeled and chopped

2 stalks celery, chopped

1 1/2 φλιτζάνια Φακές Natural Life

2-3 small potatoes, diced into small cubes

2 diced tomatoes, undrained

4 cups vegetable broth

2 cups water (add 1 extra cup if you like a thinner soup)

1 tsp. salt

1 tsp. each black pepper, garlic powder, ground cumin, & dried thyme Natural life

1 cup fresh spinach chopped

Lemon juice (approx. 1/2 lemon)



Place a medium or large pot on the stove over medium heat. Add olive oil and chopped onion. Cook for 5-6 minutes, until onion, is tender.

Add lentils Natural Life, chopped carrots, celery, potatoes, diced tomatoes, salt, vegetable broth, and water. Add pepper, garlic powder, cumin, and thyme Natural Life. Turn heat up to high and bring soup to a boil. Turn heat back down to medium-low and lightly simmer for 25-30 minutes, or until lentils and potatoes are both tender.

Run a potato masher through the soup (or use a fork) to lightly mash some of it to thicken. Chop fresh spinach. Add spinach and the lemon juice to the soup and allow the greens to wilt. Enjoy!


Servings: 6 servings

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