Spinach, Lentil and Lemon Soup

by Anne Myers-Wright RD/APD

Posted on Jan 12, 07:12 PM in and . No comments.

Today I was discussing, with a group, which foods are “filling” versus “non-filling” and the food that came up the most in the “filling” list was lentil soup. Lentils are a great source of protein and soluble fibre and also, generally, have a low GI so are bound to make you feel fuller for longer. They are also an excellent source of B vitamins.
This soup is a great pick me up for lunchtime and should keep you going through your day.


  • 1 tbsp olive oil
  • 3 leeks, finely chopped
  • 4 garlic cloves, crushed
  • 3 bay leaves
  • 4 thyme sprigs
  • 4 oregano sprigs
  • 1.2 Litres (2 pints) vegetable stock
  • 425g (14oz) canned green or puy lentils, drained
  • 500g (1lb) fresh spinach, trimmed and chopped
  • 75ml (3 fl oz) lemon juice


Heat the oil in a large pan over a medium heat, add the leeks and garlic to the pan and cook for 6 minutes or until golden.

Add the bay leaves, thyme, oregano, stock and lentils and cook for 20 minutes, stirring occasionally.

Add the spinach and lemon juice to the soup and cook for a further 2 minutes. Season and serve.

Serves 4. 225 Kcal per serving.

Tags: Gi, Lentils, Soluble Fibre, Soup

About the author

Anne Myers-Wright

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.


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