Print

Lentil and Spinach Soup

Lentil and Spinach Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lentil and Spinach Soup is a hearty, plant-based meal packed with protein, fiber, and essential vitamins. Combining earthy lentils with vibrant spinach, this soup offers a nutritious, filling, and comforting option perfect for any season. It’s ideal for vegetarians, vegans, or anyone seeking a wholesome, easy-to-make dish that supports digestive health and overall wellness.

Ingredients

Core Ingredients:

  • 1 cup green or brown lentils, sorted and rinsed

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1 teaspoon dried thyme

  • 1 bay leaf

  • 6 cups vegetable broth (or water)

  • 1 can (14.5 oz) diced tomatoes (optional for extra flavor)

  • 2 cups fresh spinach (or 1 cup frozen spinach, thawed)

  • Salt and black pepper, to taste

  • 1 tablespoon lemon juice (optional, for brightness)

Optional Additions:

  • ½ teaspoon cumin or curry powder for warmth

  • ¼ teaspoon red pepper flakes for mild spice

  • Fresh parsley or dill for garnish

Instructions

  • Prep Ingredients – Sort and rinse lentils to remove debris. Chop onion, garlic, carrots, and celery. Wash and chop spinach (if using fresh).

  • Build the Flavor Base – Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.

  • Add Aromatics – Stir in garlic, thyme, bay leaf, salt, and pepper. Cook for 1 minute until fragrant.

  • Add Lentils and Liquids – Add lentils, diced tomatoes (if using), and vegetable broth. Stir to combine and bring to a boil.

  • Simmer the Soup – Reduce heat to low and simmer uncovered for 30–40 minutes, or until lentils are tender. Add more broth or water if needed to adjust thickness.

  • Add Spinach – In the last 5 minutes of cooking, stir in spinach. Let it wilt gently into the soup.

  • Adjust Seasoning – Taste and adjust seasoning with salt, pepper, or lemon juice as desired.

  • Serve – Remove bay leaf, ladle into bowls, and garnish with fresh herbs if desired. Serve warm.

Notes

  • Lentil Varieties: Green or brown lentils hold their shape best; red lentils will make a creamier texture.

  • Make it Creamy: Blend half the soup using an immersion blender for a thicker consistency.

  • Storage: Refrigerate up to 4 days or freeze up to 3 months.

  • Meal Prep Tip: Cook in large batches and portion into containers for easy weekday lunches.

  • Flavor Variations: Try Indian-inspired (add cumin, turmeric, and coconut milk) or Mediterranean-style (add olives, oregano, and feta).

Find it online: https://bon-recipe.com/lentil-and-spinach-soup/