Get the recipe here: https://www.dimitrasdishes.com/lentil-soup-with-spinach-feta/
Ingredients
1 pound (455g) lentils (green or brown)
1/4 cup olive oil
1 onion, finely chopped
2 carrots, peeled and diced
4 garlic cloves, grated
1 can (15oz) crushed tomatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 heaping teaspoon crushed dried oregano
1 Bay leaf
pinch of crushed red pepper flakes
1 pound baby spinach leaves
1 teaspoon dried dill
Garnish:
feta cheese
balsamic vinegar or fresh lemon juice
Instructions
Prepare the Lentils:
Place the lentils in a large pot and cover with cold water. Bring to a boil over medium-high heat, then drain and set aside. This step helps reduce gassiness.
Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onion and carrots, and sauté until the onion is soft and translucent, about 8-10 minutes.
Add the garlic and cook for 30 seconds, until fragrant.
Build the Base:
Stir in the crushed tomatoes, salt, black pepper, cumin, oregano, bay leaf, and crushed red pepper flakes. Cook for 2 minutes to allow the flavors to blend.
Combine Lentils and Simmer:
Add the pre-boiled lentils to the pot along with 6-8 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender.
Add Spinach and Dill:
Stir in the spinach leaves and dried dill. Cook for an additional 5-7 minutes, until the spinach is wilted and incorporated into the soup.
Adjust Seasoning:
Taste and adjust the seasoning with more salt, pepper, or crushed red pepper flakes if needed.
Serve and Garnish:
Ladle the soup into bowls and garnish with crumbled feta cheese. Add a drizzle of balsamic vinegar or a squeeze of fresh lemon juice for a bright finish.
Enjoy:
Serve warm with crusty bread on the side for a hearty and satisfying meal. Kali Orexi!
Notes
Freezing Instructions: This lentil soup freezes beautifully, making it a perfect make-ahead meal. Allow the soup to cool completely before transferring it to freezer-safe containers or resealable freezer bags. Freeze for up to 3 months.
Reheating: Thaw in the refrigerator overnight, then reheat in a pot over medium heat, adding a splash of water or broth if the soup has thickened. Garnish with fresh feta and a drizzle of balsamic vinegar or lemon juice just before serving for the best flavor.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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