Hearty Lentil and Spinach Soup Recipe

Why Make This Recipe

Hearty Lentil and Spinach Soup is a warm and filling dish that’s perfect for chilly days. It’s not only delicious but also packed with nutrients, making it a healthy choice for anyone looking to eat better. The combination of lentils and spinach means you’re getting plenty of protein, fiber, and vitamins without a lot of calories. Plus, it’s easy to make and ideal for meal prep, meaning you can enjoy it all week long.

How to Make Hearty Lentil and Spinach Soup

Ingredients:

2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
2 celery stalks, finely chopped
4-6 cloves garlic, minced
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon dried thyme or oregano
¼ teaspoon red pepper flakes (optional, adjust to taste)
1 ½ cups brown or green lentils, rinsed and drained
1 can (14.5 oz / 400g) diced tomatoes, undrained
8 cups (64 oz / 2 liters) low-sodium vegetable broth
1 bay leaf
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
5 oz (142g) fresh baby spinach
2-3 tablespoons fresh lemon juice (from 1 lemon)
Fresh parsley or cilantro, for garnish (optional)

Directions:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes until the vegetables soften, and the onion turns translucent. This step is key for building flavor in the soup.
Add the minced garlic, ground cumin, ground coriander, smoked paprika, dried thyme, and optional red pepper flakes. Cook for another 1-2 minutes while stirring, until the spices become fragrant. This is known as "blooming" and enhances the flavors.
Pour in the rinsed lentils, the undrained diced tomatoes, and the vegetable broth. Add the bay leaf, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Stir everything to mix well.
Increase the heat to high and bring the soup to a rolling boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for 35-45 minutes, until the lentils are tender but not mushy. The cooking time will vary based on the age and type of lentils.
Once the lentils are cooked, take the pot off the heat and discard the bay leaf. Stir in the fresh baby spinach. The heat from the soup will wilt it perfectly in a minute or two.
Add the fresh lemon juice. Taste the soup and adjust the seasoning, adding more salt, pepper, or lemon juice until the flavors are balanced.
Ladle the hot soup into bowls and garnish with fresh chopped parsley or cilantro if desired.

How to Serve Hearty Lentil and Spinach Soup

Hearty Lentil and Spinach Soup can be enjoyed on its own or served with crusty bread for dipping. It also pairs well with a light salad. For a heartier meal, consider adding some cooked grains like quinoa or brown rice into the soup.

How to Store Hearty Lentil and Spinach Soup

This soup stores beautifully. Allow it to cool completely before placing it in an airtight container. You can keep it in the refrigerator for up to 5 days. If you want to store it for longer, freeze the soup in portions for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!

Tips to Make Hearty Lentil and Spinach Soup

For a creamier texture, use an immersion blender to blend a portion of the soup before adding the spinach.
Adjust the seasoning to your taste. Feel free to add more spices or fresh herbs as desired.
If you like a bit of crunch, serve the soup with toasted nuts or seeds on top.

Variation

You can easily customize this soup by adding other vegetables like zucchini or bell peppers. For added protein, consider including diced cooked chicken or turkey. You could also swap the baby spinach for kale or Swiss chard.

FAQs

Can I use other types of lentils?
Yes, you can use red or yellow lentils, but they cook faster and will give the soup a different texture. Adjust the cooking time accordingly.

Is this soup vegan?
Yes, this recipe is completely vegan when made with vegetable broth and without any meat products.

Can I make this recipe in a slow cooker?
Absolutely! Sauté the vegetables and spices first, then transfer everything to a slow cooker. Cook on low for about 6-8 hours or on high for 3-4 hours until the lentils are tender.