- Take your time with the veggies → Soft and lightly golden vegetables = deeper flavor
- Toast the spices briefly → 30 to 60 seconds is enough to wake them up without burning
- Keep the simmer gentle → Small bubbles make the soup taste slow-cooked
- Stir once or twice → Just enough to prevent sticking, no babysitting needed
- Add spinach last → It wilts fast and stays bright green
- Start with half a lemon → Lemon is powerful, add more only after tasting
- Feta is optional but fun → A little crumble adds creamy, salty contrast
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Quick Lemon Lentil Soup with Canned Lentils
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely chopped
- 2 carrots sliced into discs
- 2 ribs celery diced - substitute leek
- 4 cloves garlic grated
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric optional but recommended
- 1 teaspoon dried oregano sub 2 bay leaves
- 2 cans lentils 15 oz each 400 g each - brown or green - drained and rinsed
- 4 cups (1 L) vegetable broth low sodium if possible
- ½ lemon or more to taste - zest and juice
- ¾ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 4 cups (100 g) spinach
- ½ cup (80 g) feta cheese optional for serving - crumbled
- Cook the veggies and spices: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 yellow onion, 2 carrots, and 2 ribs celery. Cook about 4 minutes, stirring often, until soft.Add 4 cloves garlic (grated), 1 teaspoon ground cumin, ½ teaspoon ground turmeric, and 1 teaspoon dried oregano. Stir for 1 minute until fragrant.
- Add lentils and broth: Add 2 cans lentils (drained and rinsed) and pour in 4 cups vegetable broth. Season with ¾ teaspoon salt and ¼ teaspoon black pepper. Stir well and bring the soup to a gentle simmer (small bubbles).
- Simmer: Let the soup simmer uncovered for 15 minutes, stirring once or twice, so the flavors blend together.Stir in 4 cups spinach until wilted. Turn off the heat and add zest and juice of ½ lemon.
- Finish and serve: Taste and adjust for salt and lemon. Serve warm, with feta and a drizzle of olive oil on top if you like.
Substitutions
- Canned brown or green lentils → Dried lentils (double the broth and simmer 30–45 minutes)
- Lemon zest & juice → No real substitute — start with half a lemon and add more to taste
- Extra virgin olive oil → Avocado oil or light olive oil
- Yellow onion → White onion or shallots
- Carrots → Parsnips
- Celery → Fennel
- Garlic → Garlic powder
- Ground cumin → Ground coriander or smoked paprika
- Ground turmeric → Curry powder or skip
- Black pepper → No substitute — don’t skip
- Dried oregano → Bay leaf, thyme, or rosemary
- Vegetable broth → Water plus extra herbs
- Fresh spinach → Kale or Swiss chard
- Feta cheese → Skip or use non-dairy feta
