Lentil & Spinach Soup is a simple, hearty dish packed with earthy lentils and fresh, vibrant spinach. It’s a warm, comforting bowl that fills you up without weighing you down, perfect for any time you need a little cozy nourishment. The lentils get tender while soaking up all the flavors, and the spinach adds a lovely pop of green and a touch of freshness.
I love making this soup on busy weeknights because it’s so easy to throw together, and it feels like a big, healthy hug in a bowl. One of my favorite things to do is add a squeeze of lemon right before serving – it brightens up the whole flavor and makes it taste even fresher. I also like to sprinkle on a bit of feta or some crunchy croutons for a little texture contrast.
This soup goes perfectly with a slice of crusty bread or a simple side salad, making it a well-rounded meal that’s satisfying without being too heavy. Whenever I make it, there’s always enough for leftovers, which taste even better the next day as the flavors have a chance to meld. It’s a go-to recipe that keeps me coming back when I want something both nourishing and delicious.
Key Ingredients & Substitutions
Lentils: Green or brown lentils hold their shape well and provide a nice texture. If you want a creamier soup, red lentils work great too, but they cook faster and break down.
Spinach: Fresh spinach adds color and nutrition. You can substitute with kale or Swiss chard if you prefer a heartier leafy green. Just add them a bit earlier since they are tougher.
Vegetable Broth: This builds flavor. If you don’t have broth, water works, but you might want extra seasoning to boost the taste.
Spices (Cumin & Turmeric): These warm spices add depth without overpowering the soup. Feel free to add a pinch of smoked paprika or chili flakes for a little kick.
Lemon Juice: This is optional but highly recommended. A squeeze brightens the flavors and cuts through the earthiness of the lentils beautifully.
How Do I Make Lentils Tender Without Mushiness?
Cooking lentils perfectly is key so they’re soft but not mushy. Here’s my simple method:
- Rinse lentils well to remove any debris.
- Add them to simmering broth, not boiling hard to avoid breaking them up.
- Simmer uncovered for about 25-30 minutes. Start checking at 20 minutes to avoid overcooking.
- If you want firmer lentils, reduce cooking time slightly.
- Adding salt too early can toughen lentils, so season after they start to soften.
Following these tips makes sure your lentils stay tender and hold their shape, lending the soup a great texture.
Equipment You’ll Need
- Large pot – I prefer a deep pot to hold everything easily and cook evenly.
- Cutting board and knife – for chopping onions, carrots, and garlic quickly and safely.
- Measuring cups and spoons – to keep ingredients accurate so the flavors turn out just right.
- Wooden spoon or ladle – for stirring the soup without scratching the pot and serving easily.
Flavor Variations & Add-Ins
- Use diced sweet potatoes instead of carrots for a sweeter, creamier touch.
- Stir in cooked sausage or shredded chicken for added protein and flavor.
- Sprinkle a little grated Parmesan or feta on top before serving for extra richness.
- Add a pinch of red chili flakes or smoked paprika if you like spice or smoky notes.
How to Make Lentil & Spinach Soup
Ingredients You’ll Need:
- 1 cup dried green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth (or water)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- 3 cups fresh spinach leaves, roughly chopped
- Optional: 1 tablespoon lemon juice
- Optional garnish: chopped fresh parsley or cilantro
Time Needed
This soup takes about 10 minutes of prep time and 30-35 minutes of cooking time, so in around 40-45 minutes, your delicious lentil and spinach soup will be ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil over medium heat in a large pot. Add the chopped onion and cook, stirring occasionally, until it becomes translucent—about 4 to 5 minutes. Then add the minced garlic and diced carrots, cooking for another 2 to 3 minutes until fragrant and slightly softened.
2. Add Spices and Main Ingredients:
Stir in the cumin and turmeric and cook for one minute to bring out their flavors. Then add the rinsed lentils, diced tomatoes with their juices, and vegetable broth. Stir everything to combine well.
3. Simmer the Soup:
Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
4. Add Spinach and Final Touches:
Season the soup with salt and pepper to your taste. Stir in the fresh spinach leaves and cook for another 3 to 5 minutes until the spinach wilts. If you like, add a tablespoon of lemon juice to brighten the flavors.
5. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh parsley or cilantro if you like. This soup pairs wonderfully with crusty bread or a simple side salad for a comforting and healthy meal.
Can I Use Canned Lentils Instead of Dried?
Yes, canned lentils work well if you’re short on time. Just rinse and drain them before adding to the soup, and reduce the simmering time to about 10 minutes to let flavors blend.
Can I Freeze Lentil & Spinach Soup?
Absolutely! Let the soup cool completely, then store in airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
What Can I Substitute for Fresh Spinach?
Kale, Swiss chard, or collard greens make great alternatives. Chop them finely and add a bit earlier than spinach since they take longer to soften.
Is There a Way to Make This Soup Spicier?
Definitely! Add a pinch of crushed red pepper flakes or a dash of hot sauce when you add the spices, or sprinkle some chili powder for warmth and heat.
