Lentil & Spinach Soup with Lemon

April 10, 2020

This sounds like a dismal, economical, eat-it-because-your-mum-says-it’s-good-for-you kind of recipe. But it’s not! It’s delicious, feeds lots of people (or just a couple of you for several days) and is, indeed, good for you as well...

It is very slightly adapted from a recipe recently published in the Waikato Times. I don’t think I’m capable of making a recipe as written, either because I haven’t got some of the recommended ingredients at the time, or because I just don’t like some of the recommended ingredients.

This was no exception, so I left out the jalapeno pepper, added some kumara just because I could, and used lots of fresh oregano rather than the originally recommended dried version, again just because I could. (I have a very healthy oregano forest at the bottom of my overgrown vege garden).


1Combine the lentils, stock, spices, oregano and bay leaves and bring to the boil.

2Reduce the heat, cover and simmer for 20 to 30 minutes, stirring every few minutes, until the lentils are soft.

3Add the potatoes, kumara, spinach and pumpkin, cover, and cook for another 20 to 30 minutes until the vegetables are tender.

4While waiting, sauté the onion in the oil until softened, then add the garlic and celery and stir fry for a few minutes until the celery starts to soften.

5Add the celery mix to the soup pot and give another few minutes to simmer.

6Add the first 2 tsp of salt and test. Add a little more if needed.

7Add the lemon juice, mix well and serve. It goes well with toasted Gluten Free Goodies Company homemade vegan-style bread, especially the version with sunflower seeds added.

8Store leftovers in the fridge and consume over the next day or three, or you could freeze some for future reference.


450g red lentils

10 cups vegetable stock (I used 3 cubes of Massel “Chicken”, which is actually completely vegetarian, in 10 cups of water)

2 tsp whole coriander seeds

1 ½ tsp whole cumin seeds

½ tsp Greggs Chilli seasoning mix (this is actually mostly paprika and is what wusses like me use because we can’t cope with chilli. If you like things hot, go right ahead and throw in a jalapeno pepper, seeded and finely chopped)

2 to 3 Tbsp chopped fresh oregano leaves, or 1 Tbsp dried oregano

2 bay leaves

2 potatoes, peeled and cut into roughly 1.5cm cubes

2 medium kumara, peeled and cut into roughly 1.5 cm cubes

1 small buttercup pumpkin, or any other nice dry-fleshed pumpkin, peeled, seeded and cut into roughly 1.5cm chunks – 3 to 4 cups of chopped pumpkin is about right

200g (more or less) of baby spinach leaves, chopped. Yes, it is important to chop them, even though they are baby leaves – otherwise you end up with stringy, stalky things wrapped round your soup spoon. Not fun, and best avoided. You can also substitute finely chopped silver beet if you prefer

3 Tbsp mild cooking oil

1 large onion, chopped

3 cloves garlic, finely chopped

2 stalks celery, washed and finely chopped

Salt to taste – probably 2 to 3 tsp but proceed with caution and check after each addition

Juice of 1 lemon

2020-04-10T15:49:15+00:00 0 Comments

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