A Snow & Soup Day- Healthy Greek Lentil Soup Recipe


Today I woke up to a winter wonderland. Three inches of beautiful snow already lay on the ground and big, fluffy snowflakes continue to fall from the sky.  “Snow days” do not change our “schedule.” We still have school, still plan to read books snuggled on the couch, and will still be doing the chores. But snow days somehow make the house seem cozier. And when I think of cozy, I think of thick blankets, warm mugs of cocoa and coffee, and soup.

I am always in search of new soup recipes to try.  I came across the following lentil soup recipe from Angela of Fit Mom-Angel D. Angela writes about fitness and wellness on her blog and has a lot of great recipes to share. Her Greek Lentil Soup intrigued me. I love lentils but for some reason rarely make them. Lentils are inexpensive, packed with high nutritional value, and have many health benefits. They are filled with fiber and are fairly satisfying. This soup is not only healthy but delicious. Kid approved in my house. The recipe makes a lot of servings, so you will have a ton of leftovers.  Leftovers are a gift in my house.

Angela gave me permission to share her Healthy Greek Lentil Soup Recipe. I hope you will try it and enjoy it too.

Healthy Greek Lentil Soup- by Angela D.

PREP TIME: 15 minutes     COOK TIME: 1 HOUR 10 minutes  SERVES: 10


2 Tablespoons of olive oil

2 celery stalks, diced

4 large carrots or 2 cups baby carrots, sliced

1 large yellow onion, chopped

4 cloves of garlic

1 Tablespoon Dried Oregano

2 Teaspoons Dried Basil

2 cups of dry lentils

1 (24 oz) can crushed tomatoes

1 (14 oz) can diced tomatoes, undrained

1 (32 oz) carton low-sodium chicken broth

4 cups of water

2 cups baby spinach leaves (more of less to your liking)

1-2 Tablespoons lemon juice (the more the better in my opinion)

salt and pepper to taste


1.) Heat oil in a large soup pot over medium heat. Add celery, carrots & onions and cook until tender.

2.) Stir in garlic, oregano & basil, cook 2 more minutes.

3.) Pour in lentils, crushed & diced tomatoes, broth and water. Stir and bring to a boil.

4.) Reduce heat and simmer for at least 1 hour.

5.) Salt and pepper, to taste.

6.) Stir in spinach and lemon juice. Let the spinach leaves to wilt before serving.


Do you have a favorite soup recipe?  If you do, I would love for you to share.




  1. Camie says:

    I love soups! I will definitely have to try this recipe. Thanks for sharing. Here’s a family favorite around here- my version of taco soup- basically one pound of ground chicken, turkey, or beef, two 10 oz. cans of tomato soup, one specialty box of butternut squash soup (gives it a really nice flavor), two 10 oz. cans of beans (I use two different kinds such as kidney and black), one packet of taco seasoning. Brown ground meat and heat everything together in a crock pot for 4 hours on low. Enjoy over Frito chips, topped with a sprinkling of cheese and a dollop of sour cream. It’s a really hearty and flavorful soup.

    Liked by 1 person

    1. sjc says:

      Camie, I am not sure how I missed this comment. Thank you so much for your recipe! I’ve got to try this soup. I made chili last night and my husband was telling me that when he was in 4-H he would get “Frito Boats” at the fair. I guess they took a bag of Fritos and poured chili in it over the chips. Then they added cheese, onions, and maybe sour cream. I never had one but it sure sounded good and it seemed like it was a highlight of his time spent at the fair. I sure do have a weak spot for Fritos! 🙂

      Liked by 1 person

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