Simple Lentil Soup


  • 2 Tbsp (approximately) of olive oil
  • 1/2-1 onion
  • 4 strands of thyme
  • 1 bay leaf
  • 1 branch of oregano
  • 3 large garlic cloves
  • 1 stalk of celery, chopped
  • 2 carrots, chopped
  • 2 cups lentil, PICKED THROUGH for pebbles
  • 4 cups of water/stock
  • Half a bag of spinach
  • Juice of a lemon
  • 1/4 cup approximately of parsley leaves, chopped


  1. Over medium heat, sauté all the ingredients except lentil and liquid in dutch oven
  2. When veggies seem softened, add in the lentils and stir for about 30 seconds to coat the lentils with veggies
  3. Add the liquids and bring to a boil
  4. Cover and let it simmer (not boil) for 30 minutes.
  5. Add the spinach, break it up in the hot soup if too frozen until you can stir it around. Bring to a boil (add more water if needed), and let it simmer for 5 min.
  6. Stir in the lemon juice and the parsley and turn off the heat.

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