Lentil–Sweet Potato Soup with Spinach and Sage
A Hearty, Plant-Based Greek Soup for Cooler Days
This lentil and sweet potato soup is a deeply satisfying, plant-forward dish that reflects the heart of Greek home cooking and sustainable Mediterranean cuisine. Earthy lentils, naturally sweet potatoes, and tender spinach simmer together with sage, tomatoes, and Greek olive oil, then finish with a subtle drizzle of petimezi and balsamic vinegar for balance and depth.
Nutritious, economical, and ideal for batch cooking, this soup is rich in fiber and plant protein and fits beautifully into a Mediterranean diet, vegetarian, and vegan lifestyle.
Ingredients
- ½ cup extra-virgin Greek olive oil divided
- 1 large leek trimmed, washed, and chopped
- 2 garlic cloves chopped
- 1½ cups small brown or green lentils
- 1½ cups teardrop or cherry tomatoes quartered
- 1 teaspoon dried sage
- 1 bay leaf
- 1 large sweet potato peeled and cut into ½-inch dice
- 4 cups coarsely chopped fresh spinach
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon petimezi Greek grape molasses
- 1 tablespoon balsamic vinegar
Instructions
- Build the Base: Heat 2 tablespoons olive oil in a wide pot over medium heat. Add the leeks, cover, and cook until soft and fragrant, about 5 minutes. Stir in the garlic and cook briefly, just until aromatic.
- Add the Lentils & Vegetables: Stir in the lentils to coat them in the oil. Add the tomatoes, dried sage, bay leaf, and sweet potato. Pour in enough water or vegetable broth to cover the lentils by about 1½ inches.
- Simmer: Bring to a gentle simmer, cover, and cook for about 40 minutes, stirring occasionally and adding more liquid as needed. The soup should be thick but still brothy.
- Finish with Spinach: Remove and discard the bay leaf and sage. Add the spinach in batches, stirring until just wilted.
- Season & Serve: Season with salt and pepper. Stir in the balsamic vinegar and petimezi to taste (about 1 tablespoon each). Drizzle in the remaining olive oil, adjusting to taste, and serve hot.
Notes
Sustainability Notes
- Lentils are a climate-friendly protein, requiring far less water than animal sources
- Sweet potatoes and spinach are nutrient-dense, affordable, and widely available year-round
- This soup stores well for up to 4 days, reducing food waste and supporting meal prep
Variations & Tips
- Add carrots or celery for extra sweetness and depth
- Substitute kale or chard for spinach
- For a smokier note, add a pinch of sweet smoked paprika
- Serve with crusty whole-grain bread or barley rusks
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These are live, tested internal links from My Greek Table on dianekochilas.com: Sweet and Sour Lentils Baked with Honey, Vinegar and Leeks Greek Lentil Soup (Fakes) – the classic Greek version of this nourishing staple Tried this recipe?Let us know how it was!