Lentil and Spinach Soup

Name: Lentil and Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried lentils, rinsed and drained; 4 cups vegetable broth; 2 cups fresh spinach, chopped; 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 tsp cumin; 1 tsp smoked paprika; Salt and pepper to taste; 1 tbsp olive oil; Juice of 1 lemon

Highlighted under: Homestyle Meals

I am excited to share my beloved Lentil and Spinach Soup recipe! This dish combines wholesome lentils with vibrant spinach, creating a meal that's not only nutritious but also bursting with flavor. I love how easy it is to prepare and how it warms me up on chilly days. The earthy taste of lentils paired with fresh herbs really brings the soup to life. I often make this on weekends to enjoy throughout the week—it's perfect for quick lunches or cozy dinners!

Created by

Emma Johnson

Last updated on 2026-01-30T04:37:27.951Z

When I first created this Lentil and Spinach Soup, I was looking for a dish that was both hearty and healthy. I found that lentils are not only packed with protein but also have a great texture that holds up beautifully in soups. After some experimentation, I learned that adding a splash of lemon juice at the end really enhances the flavors and brightens the dish.

In my kitchen, this soup has become a staple, especially during the colder months. I enjoy serving it with a slice of crusty bread, which makes for a perfect meal. The vibrant green color from the spinach and the rich aroma as it simmers is enough to erase any worries of the day!

Why You'll Love This Soup
Wholesome ingredients that nourish your body
Convenient one-pot meal for easy cleanup
Perfect for meal prepping for the week
Delicious flavor that warms the soul

Ingredient Insights

Choosing the right lentils is crucial for achieving the perfect texture in your soup. I prefer using green or brown lentils for this recipe as they hold their shape well during cooking and provide a hearty feel. While other varieties like red lentils may cook faster and turn mushy, they can alter the texture of the soup significantly. Always rinse your lentils before adding them to the pot to remove any debris or dust, ensuring a clean taste.

Fresh spinach not only adds vibrant color but also a wealth of nutrients, including iron and vitamins A and C. To maximize the spinach's flavor, add it towards the end of cooking. This technique ensures it wilts perfectly without losing its bright green hue, contributing both visual appeal and nutrition to the dish. For a twist, feel free to substitute spinach with other leafy greens like kale or Swiss chard, keeping an eye on the cooking time as they may require a bit longer to soften.

Cooking Techniques

Sautéing the vegetables at the start creates a flavor foundation for the soup. Make sure to cook them until the onions turn translucent, which usually takes about 5-7 minutes. This step allows the natural sugars in the vegetables to caramelize slightly, enhancing the overall flavor profile of the soup. Keep the heat at medium to prevent burning while ensuring the veggies soften adequately.

Simmering is equally essential for developing the rich taste of the lentil soup. Once you bring the mixture to a boil, reduce the heat to low to maintain a gentle simmer. This slow cooking method helps the flavors meld beautifully and tenderizes the lentils, usually requiring about 25 minutes. Stir occasionally to prevent the lentils from sticking to the bottom of the pot, and check for doneness; they should be soft but not mushy at this stage.

Ingredients

Gather these fresh ingredients to make your soup:

Main Ingredients

1 cup dried lentils, rinsed and drained
4 cups vegetable broth
2 cups fresh spinach, chopped
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
1 tbsp olive oil
Juice of 1 lemon

These ingredients work together beautifully to create a nutritious and satisfying meal.

Instructions

Now that you have everything ready, let's start cooking:

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.

Add Lentils and Broth

Stir in the rinsed lentils, cumin, smoked paprika, and vegetable broth. Increase the heat and bring the mixture to a boil.

Simmer the Soup

Once boiling, decrease the heat to low, cover the pot, and let it simmer for about 25 minutes, or until the lentils are tender.

Finish with Spinach and Lemon

Stir in the chopped spinach and lemon juice. Cook for another 5 minutes until the spinach wilts. Season with salt and pepper to taste.

Serve the soup hot, perhaps with a sprinkle of fresh herbs on top for an extra touch!

Pro Tips

Feel free to add other vegetables you have on hand, like zucchini or bell peppers. You can also blend a portion of the soup for a creamier texture if desired.

Make-Ahead and Storage

This Lentil and Spinach Soup is an excellent make-ahead meal, perfect for busy weeks. You can prepare a large batch over the weekend and store it in the refrigerator for up to five days. To ensure the best taste, let the soup cool completely before transferring it to an airtight container. For longer storage, consider freezing it; this soup freezes exceptionally well and can last up to three months. Just be sure to thaw it overnight in the refrigerator before reheating.

When reheating, add a splash of vegetable broth or water to revive the flavors and prevent the soup from becoming too thick. Heat gently on the stove over medium-low heat, stirring occasionally until warmed through. Keep in mind that some ingredients like spinach may get softer with each reheating, but the flavor remains intact, making it a comforting staple for any meal.

Serving Suggestions

Serve this soup with a slice of homemade crusty bread or warm pita for a satisfying meal. You can even pair it with a simple side salad dressed in lemon vinaigrette to complement the soup's flavors. If you want to elevate the dish further, consider topping each bowl with a dollop of plain yogurt or a sprinkle of crumbled feta cheese to add a creamy texture and a tangy finish.

For those who enjoy a bit of heat, a dash of red pepper flakes or a few drops of hot sauce can be stirred into the soup before serving. Adding a garnish of fresh herbs like parsley or cilantro can also brighten the presentation and enhance the flavor profile, providing an extra pop of freshness with each spoonful.

Questions About Recipes

→ Can I freeze this soup?

Yes, this soup freezes well! Just store it in an airtight container for up to 3 months.

→ What can I serve with this soup?

It pairs wonderfully with crusty bread, a side salad, or even over rice for a heartier meal.

→ How long will leftovers last?

Leftover soup can be stored in the refrigerator for up to 4 days.

→ Can I use canned lentils instead?

Absolutely! If using canned lentils, reduce the cooking time and add them in during the last 10 minutes.