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Greek Lentil Soup

Recipe Image

Lentils combine with Greek herbs (oregano and mint) for a delicious soup the whole family will enjoy. Serve with pita or flat bread.

Preparation facts

Servings: 8

Yield: 16 cups (4L)


1 Tbs (15mL) olive oil

6 cloves garlic, minced

1/2 cup (75g) celery, chopped

1 cup (150g) carrots, finely chopped

1 1/2 cups (270g) onion, chopped

8 cups (2L) water

3 cups (720mL) beef broth, (canned or made with bouillion)

2 cups (510g) lentils, uncooked, rinsed and drained

14 1/2 oz (410g) tomatoes, stewed, chopped (one 14.5-ounce can)

1/2 tsp (1g) oregano

1/2 tsp (1g) dried mint leaves, (optional)

1/2 tsp (3g) salt

1/2 tsp (2g) black pepper, freshly ground

10 oz (285g) frozen spinach, chopped, thawed


In a large soup pot, heat olive oil and sauté garlic, celery, carrots and onions for about 5 minutes, until softened. Add water, broth and lentils. Bring to a boil over high heat.

Reduce the heat to low, cover and simmer 45 minutes until lentils are tender, stirring occasionally.

Add chopped tomatoes and juice along with the seasonings (oregano, mint, salt, and pepper). Add spinach and simmer uncovered for another 15–20 minutes.

Nutrition facts

Serving Size 1 serving
Calories 236
Calories from Fat 22 (9%)
% Daily Value*
4%Total Fat 3g
2%Saturated Fat 0.4g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 1.4g
0%Cholesterol 0mg
21%Sodium 507mg
30%Potassium 1046mg
13%Total Carbohydrate 39g
69%Dietary Fiber 17.2g
Sugars 8g
Sugar Alcohols 0g
35%Protein 17g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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