Lentil & Spinach Soup


During these last few months with the colder weather I’ve been loving warming up with hearty soups. I’ve always loved pea and ham (my Nan & Mum always made it in winter) but lately I’ve been loving lentil & spinach soup from Whole Foods. Freshly made with no preservatives it’s whole food that has that ‘homemade’ feel to it.

So with that homemade feel in mind I want to make some Lentil & Spinach soup of my own & have found a really great recipe:


Lentil & Spinach Soup


  • 5oz (141 gms) packets Organic Spinach
  • 1/2 cup chopped Onions
  • teaspoon minced Garlic
  • 1/4 cup chopped Carrots
  • 1/4 cup  Lentils
  • 4-6 cups Organic Chicken or Vegetable Stock
  • teaspoons Tomato Paste
  • 1/2 teaspoon Sumac
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Freshly Ground Pepper
  • 1/4 teaspoon Kosher Salt
  • tablespoons Extra Virgin Olive Oil
  • teaspoons Fresh Lemon Juice
  • sprig Fresh Italian Parsley



  1. Sauté chopped onions & minced garlic in extra virgin olive oil.
  2. Add chopped carrots; let the carrot cook for few minutes.
  3. Add lentils & sauté some more.
  4. Add the chicken stock.
  5. Add tomato paste & stir well. Add sumac, paprika, salt & pepper.
  6. Let the soup simmer on low heat for 30-40 minutes until lentils are tender.
  7. Serve hot with freshly squeezed lemon juice & chopped fresh parsley!


* Recipe adapted from fOOD 52

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