Mediterranean Lentil Soup with Spinach & Lemon
A cozy, hearty soup with a Mediterranean vibe-lentils, tomatoes, herbs, and a big handful of spinach stirred in at the end. Simple, comforting, and easy to make ahead.
- 1 cup dried lentils (brown or green) rinsed
- 1 can diced tomatoes (14 oz)
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth
- 2 cups fresh spinach
- 1 Tbsp olive oil extra virgin
- 1 tsp drieg oregano
- 1/2 tsp cumin
- 1/2 lemon juiced
- salt & pepper to taste
Heat olive oil in a pot over medium. Add onion and garlic; sauté 3-4 minutes.
Stir in lentils, tomatoes, broth, oregano, and cumin. Bring to a boil, then simmer for 20-25 minutes until the lentils are tender.
Add spinach and cook just until wilted.
Finish with lemon juice, salt, and pepper. Serve warm.
Optional Add-Ons & Swaps
- Add a sprinkle of feta or Parmesan on top.
- Stir in cooked quinoa or brown rice for more texture.
- Add chopped carrots or zucchini for extra veggies.
Why It’s Healing
- Lentils provide plant-based protein and gut-friendly fiber to support microbiome health.
- Spinach offers folate, lutein, and chlorophyll with anti-inflammatory benefits.
- Olive oil supports heart and immune health.
Lemon adds vitamin C and flavonoids that protect cells.
