Lentil Soup With Spinach and Lemon

Lentil Soup With Spinach & Lemon

Here’s a comforting dinner with a lovely balance of herbs, citrus, and spices. Such a good good on a cold wintry day! Enjoy with your choice of organic multi seed bread. I love Erewhon's Seeded Sourdough :)



½ cup flat leaf parsley, finely chopped

finely grated zest of 1 lemon

1 clove of garlic, finely minced


1 tbl olive oil

1 medium white or yellow onion, chopped

1 stick of celery, chopped

3 cloves of garlic, minced

1 tsp ground coriander

1 tsp ground cumin

sea salt + ground black pepper, to taste

1 lb gold potatoes, chopped into small squares

1 cup green lentils, rinsed

4 cups vegetable stock

3 cups spinach

½ cup flat leaf parsley, chopped

½ cup fresh basil leaves, chopped

¼ cup tahini

Juice of ½ a lemon

1 tsp Tamari sauce

Red chili flakes


Make garnish: In a small bowl, combine the parsley, lemon zest and garlic, Stir to mix and set aside.

Heat a large, soup pot over medium heat. Add the oil. Add the onions and celery, and saute until soft and translucent, about 3-4 minutes. Add the garlic, coriander, cumin, salt and pepper to the pot and stir to wake up the spice flavor.

Add the potatoes and lentils to the pot and stir. Season once more with salt and pepper. Add the vegetable stock to the pot and stir, gently scraping to keep ingredients from browning on the bottom.

Cover the pot and bring the soup to a boil. Once boiling, lower the heat to a simmer. Simmer stew with the lid on for 15 minutes, or until the lentils and potatoes are both tender.

Add the spinach, parsley, and basil to the pot. Stir until the spinach just starts to wilt, about 30 seconds. Then, ladle half of the stew into a nblender. Add the tahini to the blender. Close the lid and blend slowly until smooth.

Ladle the blended stew back into the pot and bring to a slow boil. Squeeze in the lemon juice and tamari, stir, and then taste the stew. Add a splash of water if it’s too thick. Season with salt and pepper if needed.

Serve the lentil soup hot with the garnish on top, a splash of olive oil, chili flakes, extra lemon, and extra chopped herbs.

Serves 4