Why You’ll Love This Lentil and Spinach Soup
- It’s a true one-pot wonder. From sautéing the aromatics to the final simmer, everything happens in a single pot. This means maximum flavor with minimal cleanup—a win-win in my book, especially on a busy weeknight.
- It’s incredibly forgiving and adaptable. Don’t have spinach? Use kale. Want it creamier? Stir in a spoonful of coconut milk at the end. This recipe is a fantastic template that welcomes your own personal touches.
- It’s a nutrient-packed powerhouse. Lentils are a fantastic source of plant-based protein and fiber, keeping you full and satisfied, while the spinach adds a boost of vitamins right at the end so it stays bright and fresh.
- The flavor just gets better with time. Honestly, this soup might even taste better the next day. The ingredients have more time to mingle and deepen, making it a fantastic make-ahead lunch or dinner.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 ½ cups brown or green lentils, rinsed and drained
- 1 tsp dried thyme
- ½ tsp smoked paprika (trust me on this one)
- 8 cups vegetable broth (or chicken broth)
- 1 (14.5 oz) can diced tomatoes, with their juices
- 5 oz fresh baby spinach
- 1 tbsp lemon juice, or more to taste
- Salt and freshly ground black pepper to taste
Tools: A large stockpot or Dutch oven, a wooden spoon, and a good knife for chopping.
The quality of your broth really makes a difference here, as it forms the base of the soup’s flavor. And that smoked paprika? It’s not about heat; it adds a subtle, smoky depth that takes this soup from good to “can I have another bowl, please?”
Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Don’t skip rinsing the lentils! This is a small but crucial step. It washes away any dust or debris and ensures your soup is clean and tastes its best. A fine-mesh strainer is perfect for the job.
- Why brown or green lentils? These varieties hold their shape beautifully during cooking, giving the soup a lovely texture. Red lentils tend to break down completely, which would make this more of a puree (still delicious, but a different dish!).
- The power of a good dice. Try to dice your onion, carrot, and celery into similar-sized pieces. This isn’t just for looks—it means they’ll all cook at the same rate, giving you a perfect, even base for your soup.
- Fresh spinach vs. frozen. I highly recommend fresh baby spinach for this recipe. It wilts quickly and retains a brighter color and flavor. If you must use frozen, thaw and squeeze out all the excess water first to avoid diluting your soup.
How to Make Lentil and Spinach Soup
Step 1: Heat the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. We’re going to sauté these for about 8-10 minutes, until the onion becomes translucent and the vegetables have softened nicely. You’ll notice a wonderful, sweet aroma starting to develop—this is the foundation of your soup’s flavor.
Step 2: Add the minced garlic, dried thyme, and smoked paprika to the pot. Stir constantly and cook for just one more minute. The trick is to cook the garlic until it’s fragrant but not browned—this happens quickly, so keep a close eye on it. You should be able to really smell the garlic and paprika blooming in the heat.
Step 3: Now, pour in the rinsed lentils and give everything a good stir, coating the lentils in the oil and vegetable mixture. This toasts them slightly and helps them absorb the flavors. Next, add the entire can of diced tomatoes with their juices and the vegetable broth. Give it all a stir, scraping up any little browned bits from the bottom of the pot—that’s pure flavor!
Step 4: Increase the heat to high and bring the soup to a boil. Once it’s bubbling away, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 30-35 minutes. The lentils should be tender but not mushy. You’ll notice the soup will have thickened considerably.
Step 5: This is the final flourish! Turn off the heat. Stir in the fresh spinach, a handful at a time. It will seem like a lot at first, but it wilts down dramatically in the hot soup. Once all the spinach is incorporated, stir in the tablespoon of lemon juice. This brightens all the flavors beautifully. Finally, season generously with salt and black pepper to your taste. Give it a final stir and let it sit for a couple of minutes before serving.
Serving Suggestions
Complementary Dishes
- Crusty Artisan Bread — There’s nothing better for dipping and sopping up every last bit of this hearty soup. A warm, crusty loaf with a soft interior is absolutely perfect.
- A Simple Green Salad — A light salad with a sharp vinaigrette provides a fresh, crisp contrast to the rich, earthy soup, making the meal feel complete and balanced.
- Grilled Cheese Sandwiches — For the ultimate comfort food experience, serve a bowl of this soup with a classic, melty grilled cheese on the side. It’s a timeless combination for a reason.
Drinks
- A Crisp White Wine — A Sauvignon Blanc or Pinot Grigio with its bright acidity cuts through the heartiness of the lentils and complements the herbal notes beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between spoonfuls.
- Earl Grey Tea — A warm cup of Earl Grey, with its bergamot aroma, feels wonderfully cozy and sophisticated alongside a bowl of soup, especially on a chilly evening.
Something Sweet
- Lemon Bars — The zesty, tangy sweetness of a lemon bar is a fantastic way to end the meal, echoing the bright note of lemon juice in the soup itself.
- Dark Chocolate Almond Clusters — A few pieces of rich, slightly bitter dark chocolate with nuts provide a simple, elegant, and not-too-sweet finish.
- Poached Pears — Lightly poached pears in a little cinnamon-spiced syrup feel special and light, offering a gentle, fruity end to a comforting meal.
Top Mistakes to Avoid
- Mistake: Overcooking the lentils. If you simmer the soup for too long after the lentils are tender, they can start to break down and turn mushy, giving the soup a porridge-like consistency instead of a brothy one with distinct ingredients.
- Mistake: Adding the spinach too early. If you add the spinach at the beginning with the lentils, it will completely disintegrate and lose its color, texture, and fresh flavor. It’s a last-minute addition for a reason!
- Mistake: Skipping the acid at the end. That splash of lemon juice is not optional, honestly. Without it, the soup can taste a bit flat. The acid brightens and balances all the earthy, savory flavors, making them pop.
- Mistake: Not seasoning in layers. While you’ll do the final seasoning at the end, don’t forget a pinch of salt when you’re sautéing the initial vegetables. It helps draw out their moisture and build a deeper flavor base.
Expert Tips
- Tip: Make it a day ahead. As mentioned, this soup’s flavor deepens overnight. Let it cool completely, store it in the fridge, and gently reheat it the next day. You may need to add a splash of broth or water when reheating as it will thicken.
- Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese lurking in your fridge, toss it into the pot while the soup simmers. It will melt into the broth, adding an incredible layer of savory, umami richness. Just remember to fish it out before serving.
- Tip: Blend a portion for creaminess. For a creamier texture without any cream, use an immersion blender to puree just one or two cups of the finished soup right in the pot, then stir it back in. It creates a wonderfully thick and velvety base while still having whole lentils and vegetables.
- Tip: Freeze it like a pro. This soup freezes exceptionally well. Cool it completely, then portion it into airtight containers, leaving about an inch of space at the top for expansion. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use a different type of lentil?
You can, but the results will vary. Brown or green lentils are ideal because they hold their shape. Red lentils will break down completely and create a much thicker, dal-like consistency. If you use them, reduce the simmering time to about 15-20 minutes and expect a different, though still delicious, texture.
My soup is too thick! How can I thin it out?
No problem at all—this happens, especially with leftovers. Simply add more broth or even a bit of water when you reheat it, a half-cup at a time, until it reaches your desired consistency. Give it a good stir and taste it again, as you might want to adjust the seasoning slightly after diluting.
Is this soup freezer-friendly?
Absolutely! It’s a fantastic freezer meal. Let the soup cool completely, then ladle it into freezer-safe containers or bags. Leave some headspace for expansion. It will keep for up to 3 months. To serve, thaw in the refrigerator overnight and reheat gently on the stove.
Can I add other vegetables?
Of course! This is a very adaptable recipe. Diced potatoes or sweet potatoes would be a great addition (add them with the lentils). Chopped kale or Swiss chard can be used in place of spinach, but you may need to add them a few minutes earlier to allow them to tenderize.
How can I make this soup more substantial?
For a heartier meal, you can add a cooked grain like quinoa or farro directly to your bowl when serving. A can of drained and rinsed chickpeas or white beans stirred in during the last 10 minutes of cooking also adds extra protein and fiber, making it even more filling.
Lentil And Spinach Soup
Warm up with Mike's hearty Lentil and Spinach Soup! This easy one-pot recipe is packed with protein, ready in an hour, and tastes even better the next day. Perfect comfort food.
Ingredients
Ingredients
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2 tbsp olive oil
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1 large yellow onion (finely diced)
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2 carrots (peeled and diced)
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2 celery stalks (diced)
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3 cloves garlic (minced)
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1 ½ cups brown or green lentils (rinsed and drained)
-
1 tsp dried thyme
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½ tsp smoked paprika (trust me on this one)
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8 cups vegetable broth (or chicken broth)
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1 can diced tomatoes (14.5 oz can, with their juices)
-
5 oz fresh baby spinach
-
1 tbsp lemon juice (or more to taste)
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Salt and freshly ground black pepper (to taste)
Instructions
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Heat the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. We're going to sauté these for about 8-10 minutes, until the onion becomes translucent and the vegetables have softened nicely. You'll notice a wonderful, sweet aroma starting to develop—this is the foundation of your soup's flavor.01
-
Add the minced garlic, dried thyme, and smoked paprika to the pot. Stir constantly and cook for just one more minute. The trick is to cook the garlic until it's fragrant but not browned—this happens quickly, so keep a close eye on it. You should be able to really smell the garlic and paprika blooming in the heat.02
-
Now, pour in the rinsed lentils and give everything a good stir, coating the lentils in the oil and vegetable mixture. This toasts them slightly and helps them absorb the flavors. Next, add the entire can of diced tomatoes with their juices and the vegetable broth. Give it all a stir, scraping up any little browned bits from the bottom of the pot—that's pure flavor!03
-
Increase the heat to high and bring the soup to a boil. Once it's bubbling away, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 30-35 minutes. The lentils should be tender but not mushy. You'll notice the soup will have thickened considerably.04
-
This is the final flourish! Turn off the heat. Stir in the fresh spinach, a handful at a time. It will seem like a lot at first, but it wilts down dramatically in the hot soup. Once all the spinach is incorporated, stir in the tablespoon of lemon juice. This brightens all the flavors beautifully. Finally, season generously with salt and black pepper to your taste. Give it a final stir and let it sit for a couple of minutes before serving.05
