Lentil Soup with Spinach & Feta

A delicious, hearty, and comforting soup packed with flavor and nutrition!

This hearty and wholesome Lentil Soup with Spinach and Feta is a comforting bowl of goodness perfect for chilly days. Packed with tender lentils, fresh spinach, and tangy feta cheese, it’s a nutritious meal that’s as satisfying as it is delicious. Infused with aromatic herbs and brightened with a hint of lemon, this Greek-inspired soup is easy to make and perfect for a cozy family dinner or a simple weeknight meal. Serve with crusty bread for the ultimate comforting experience!

I decided to give lentil soup a little makeover by adding spinach, feta, and a few other touches to make it even more healthy and nutritious than the traditional version.  I make it often, have several versions, and sometimes mix it up with vegetables I have on hand that I know will be great additions. You’ll be able to make a double batch to freeze some for a heat and serve weeknight dinner, and trust me when I say it won’t be in the freezer long!

Why will we love this soup?

Hearty, tender lentils,

Melt in your mouth spinach,

Soft, sweet carrots and onions,

Creamy, tangy feta,

Rich, herby, earthy broth

What goes in your lentil soup?

Lentils -I saw a trick online that helps with the gassiness green and brown lentils tend to create. I’ll show you how to prepare them in my video and below in the instructions.

Olive oil -use your favorite sauteing oil. I like to use a delicious-tasting extra virgin olive oil to add as much flavor, richness, and vitamins as possible.

Onion -finely chopped so they aren’t too much bigger than the lentils and evenly distribute throughout the soup.

Carrots -peeled and diced as small as you like. I tend to cut them on the smaller side.

Garlic cloves -grated or minced to melt into the soup and add garlicky flavor.

Can crushed tomatoes -it’s just pureed tomatoes, so you can make your own if you’d like.

Salt & ground black pepper -salt is key to bringing it all together, but I also like lots of freshly cracked pepper in this soup.

Ground cumin -adds the savory, earthy flavor that pairs so well with lentils.

Crushed dried oregano -adds the perfect amount of herbiness to elevate the tomatoes.

Bay leaf -I love the subtle depth of earthiness this adds.

Crushed red pepper flakes -you can measure this with your heart for as much heat as you like. You can even leave this out altogether.

Baby spinach leaves -these are small, tender leaves that wilt down and add a ton of texture and nutrition to the soup. You can sub in Swiss chard, baby kale, or your favorite fresh or frozen leafy green.

Dried dill -because it goes so well with spinach and really brightens the heartiness.

What do you use as garnish?

Feta cheese -I can’t help but crumble a bunch into my soup for those delicious, surprising briny bites.

Balsamic vinegar -red wine vinegar or fresh lemon juice will also work.

How do I 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.

What’s the best way to sauté the veggies?

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.

How do I build the soup 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.

How long do I cook the soup?

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.

When do I add the 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—taste to adjust the seasoning with more salt, pepper, or crushed red pepper flakes if needed.

How do I serve this soup?

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. Serve warm with crusty bread on the side for a hearty and satisfying meal. Kali Orexi!

Can I freeze this soup for later?

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.

What’s the best way to reheat lentil soup?

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.

Do you have more lentil soup recipes?

Mediterranean Red Lentil Soup

Instant Pot Greek Lentil Soup

Greek Lentil Soup (Fakes)

Mediterranean Red Lentil and Zucchini Soup

Red Lentil Soup (Pakistani Style Daal)

Watch the Video