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Soup with potatoes and spinach topped with lemon zest

Lentil potato spinach soup

Another great winter warming soup that is high in fibre and super filling! Lentils are a great source of soluble fibre to keep you feeling fuller for longer.


Serves: Serves 5

Number of ingredients: 10 Ingredients

To prep: 20 Minutes Prep

To cook: 1 Hour Cook

Difficulty: Medium

Nutrition per serving

  • Energy : 1191kJ

  • Protein: 17g

  • Fat (total) : 6g

  • - Saturated Fat: 0.9g

  • Carbohydrate (total): 37g

  • Fibre: 8g

  • Sodium: 79mg


1 cup dry green lentils

2 tablespoons vegetable oil

1 tablespoon minced garlic

2 medium onions, chopped

2 cups reduced sodium gluten free vegetable or chicken stock

2 tablespoons chopped fresh parsley

1 packet (~280g) frozen spinach, thawed and chopped finely

2 medium potatoes, cubed

1/4 cup fresh lemon juice

salt and pepper to taste


  1. Cover lentils with water in a medium saucepan. Bring to boil and simmer, covered for 20 minutes. Set aside. Drain liquids.
  2. Saute onions in a large saucepan, until browned. Add vegetable (or chicken) stock, lentils and remaining ingredients except lemon juice.
  3. Cook mixture for about 1 hour until lentils and potatoes are tender.
  4. Puree 1/4 of total soup and return to saucepan.
  5. Stir in lemon juice just before serving.