Why You’ll Love This Lemony Lentil Soup with Spinach

• It’s a true flavor explosion. The combination of earthy lentils, aromatic vegetables, and that zesty, fresh lemon finish creates a depth of flavor that is seriously more than the sum of its parts. It’s complex, but so easy to achieve.
• It’s incredibly forgiving and flexible. Don’t have a carrot? Use sweet potato. Out of spinach? Kale works beautifully. This recipe is a fantastic template that welcomes improvisation, making it perfect for using up what’s in your fridge.
• It’s a meal-prep hero. This soup tastes even better the next day, as the flavors have more time to meld and get to know each other. It freezes like a dream, meaning a delicious, homemade meal is never more than a thaw away.
• It feels both cozy and light. It’s the ultimate all-season dish. It’s hearty enough to warm you up on a chilly evening, yet the bright lemon keeps it feeling fresh and not at all heavy—perfect for a light lunch or dinner any time of year.

Ingredients & Tools

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 ½ cups brown or green lentils, rinsed
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 6 cups vegetable broth (or chicken broth)
• 1 (14.5 oz) can diced tomatoes, with their juices
• 1 bay leaf
• 4 cups fresh spinach, roughly chopped
• Juice of 1-2 lemons (to taste)
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Tools: A large stockpot or Dutch oven, a wooden spoon, a sharp knife, and a cutting board.

Don’t skip rinsing the lentils—it’s a quick step that ensures your soup isn’t gritty. And honestly, using fresh lemon juice instead of bottled is non-negotiable here; it makes all the difference in achieving that bright, vibrant finish.

Serves: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Lentil Logistics. I use standard brown or green lentils for this recipe because they hold their shape beautifully. Red lentils will work, but they break down much faster and create a thicker, creamier consistency—which is also delicious, just different!
• The Power of the Sauté. Taking the time to properly sauté the onions, carrots, and celery (this is your soffritto) is the first layer of flavor. You really want them to soften and sweeten, which forms the flavor foundation of the whole soup.
• Broth Matters. Since this is a simple soup, the quality of your broth really shines through. A good, flavorful vegetable or chicken broth will elevate the final result immensely. Taste your broth beforehand—if it’s a bit bland, don’t worry, we’ll build flavor.
• Spinach Timing. We add the spinach at the very end, right before the lemon juice. It wilts down in minutes from the residual heat of the soup, which keeps its vibrant green color and fresh flavor intact.

How to Make Lemony Lentil Soup with Spinach

Serving Suggestions

Complementary Dishes

• A thick slice of crusty, toasted bread — Honestly, this is non-negotiable for me. It’s perfect for dipping and scooping up every last bit of the savory, brothy soup. A drizzle of good olive oil on top is heaven.
• A simple side salad with a sharp vinaigrette — The crisp, acidic notes of a green salad provide a wonderful textural and flavor contrast to the warm, earthy soup, making the meal feel complete and balanced.
• A dollop of plain Greek yogurt or a sprinkle of feta cheese — This adds a lovely creamy, tangy element that complements the lemon beautifully and adds a bit of richness.

Drinks

• A crisp, dry white wine like Sauvignon Blanc — The wine’s citrusy notes will mirror the lemon in the soup, creating a really harmonious pairing that feels light and refreshing.
• A glass of sparkling water with a lemon wedge — Sometimes, the simplest option is the best. The bubbles are cleansing and the lemon reinforces the bright flavors in the bowl.
• A light-bodied, citrus-forward pale ale — If you’re a beer person, the hoppy, grapefruit-like notes in a good pale ale can stand up to the heartiness of the lentils while complementing the citrus.

Something Sweet

• A few pieces of dark chocolate with orange zest — The bitterness of the chocolate and the bright citrus are a fantastic, simple way to end the meal on a high note without feeling too heavy.
• A small bowl of lemon sorbet — It might seem like overkill on the lemon, but it actually works wonderfully as a palate-cleansing, refreshing finale that echoes the soup’s theme.
• Almond biscotti for dipping — The nutty, crunchy biscotti are a lovely textural contrast, and they’re just sweet enough to satisfy that post-dinner craving.

Top Mistakes to Avoid

• Mistake: Not rinsing the lentils. Lentils can have little bits of dust or debris. A quick rinse in a fine-mesh strainer under cold water ensures your soup is perfectly smooth and grit-free.
• Mistake: Adding the lemon juice too early. If you add the lemon while the soup is still boiling or simmering, the high heat can cause the bright, fresh flavor to dull and become bitter. Always add it off the heat, at the very end.
• Mistake: Overcooking the lentils. We’re aiming for tender lentils with a bit of texture, not a mushy porridge. Keep an eye on them towards the end of the cooking time and taste-test for doneness.
• Mistake: Skipping the salt until the end. Season in layers! Add a pinch of salt when you sauté the vegetables, and then again when you add the broth. This builds a more complex and well-rounded seasoning throughout the soup, rather than just on the surface.

Expert Tips

• Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese hanging out in your fridge, toss it into the pot with the broth. It will simmer and melt, imparting an incredible, subtle umami depth that makes the soup taste like it’s been cooking for hours.
• Tip: Blend a portion for creaminess. For a creamier texture without any cream, use an immersion blender to purée about one or two cups of the soup right in the pot, then stir it back in. It thickens the broth beautifully and creates a lovely, velvety background.
• Tip: Brown the tomato paste. If you have a tablespoon of tomato paste, add it to the sautéed vegetables along with the garlic and spices. Let it cook for a minute until it darkens slightly—this adds a rich, caramelized depth that’s just fantastic.
• Tip: Let it rest. If you have the time, let the finished soup sit for 10-15 minutes before serving. This allows the flavors to marry and settle, resulting in an even more harmonious and delicious bowl.

FAQs

Can I use a different type of lentil?
Absolutely! As mentioned, brown and green lentils are ideal for structure. Red lentils will break down completely, giving you a thicker, dal-like consistency, which is also wonderful. Just reduce the simmering time to about 15-20 minutes, as red lentils cook much faster. French Puy lentils would also work beautifully and hold their shape very well, though they might take a few minutes longer to become tender.

How long does this soup keep in the fridge?
This soup is a fantastic make-ahead meal. It will keep beautifully in an airtight container in the refrigerator for 4 to 5 days. The flavors actually improve over time. You’ll notice it thickens as it sits, so just add a splash of water or broth when you reheat it to get it back to your desired consistency.

Can I freeze Lemony Lentil Soup?
You sure can! It freezes exceptionally well. Cool the soup completely, then transfer it to freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months. The texture of the spinach might soften a bit more upon thawing, but the flavor will be just as good. Thaw overnight in the fridge before reheating gently on the stove.

My soup is too thick! How can I thin it out?
No problem at all—this happens easily, especially with leftovers. Simply add more broth or water, a half-cup at a time, when you reheat it, until it reaches your preferred consistency. Give it a taste and adjust the seasoning with an extra pinch of salt and a tiny squeeze of lemon if needed after diluting.

Is this soup vegan?
Yes, as written with vegetable broth, this recipe is completely vegan and plant-based. It’s also naturally gluten-free. Just always double-check your broth labels if you have specific dietary requirements to ensure they meet your standards.