Lentil–Sweet Potato Soup with Spinach and Sage

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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.

Course soup

Cuisine Greek, Mediterranean

Keyword Classic Greek Lentil Soup, Mediterranean vegetarian soup, petimezi recipes, plant-based Mediterranean diet, spinach lentil soup, sustainable cooking, vegan Greek recipes

PREP TIME 15 minutes

COOK TIME 45 minutes

TIME 1 hour

SERVES 4

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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