This Lentil Soup with Spinach is a warm, comforting dish full of protein and easy to make. It combines tender lentils with bright spinach for a healthy, hearty meal.
I like to add a squeeze of lemon at the end for extra freshness. It makes the soup taste even more vibrant and cheerful!
If you want, serve it with a slice of crusty bread. It’s a simple way to make the meal more filling and satisfying!
Ingredients & Substitutions
Lentils: I use brown or green lentils—they hold shape well. Rinse before cooking to remove debris. If you want a quicker option, red lentils cook faster and become softer, perfect for a creamier texture.
Fresh Spinach: Fresh spinach adds bright color and flavor. Stir it in just before serving to keep its vibrant green. Frozen spinach works too—just thaw and drain well for less water in your soup.
Vegetable Broth: I prefer low-sodium broth to control salt. You can use chicken broth for richer flavor or water plus bouillon. Adjust seasoning later to taste—it’s versatile and forgiving.
Onion and Garlic: These are the flavor base. Use fresh garlic for the best taste. If you’re out, garlic powder is okay in a pinch—half as much as fresh. Chop finely for even cooking.
Carrots and Celery: They add sweetness and crunch. Use chopped fresh or frozen. For extra flavor, sauté with onions and garlic; otherwise, add with lentils to cook together.
How do I avoid overcooking the spinach?
Stir the spinach in at the end, just a few minutes before serving. It wilts quickly, so don’t cook it too long or it may turn to mush. Aim for bright, tender leaves to keep your soup fresh and vibrant.
- Step 1: Add chopped spinach to hot soup near the end of cooking.
- Step 2: Stir and cook just 2-3 minutes until wilted but still vibrant.
How to Make Lentil Soup with Spinach?
Ingredients You’ll Need:
For the Soup
- 1 cup dried lentils
- 1 onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
For the Spinach
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
How Much Time Will You Need?
Preparation: 10 mins | Cooking: 40 mins | Total: 50 mins
Step-by-Step Instructions:
1. Prepare the ingredients
Rinse the lentils. Chop the onion and carrots. Mince the garlic. Gather all ingredients.
2. Sauté vegetables
Heat a large pot. Add olive oil. Cook onions and carrots for 5 minutes until soft. Stir in garlic and cook 1 minute.
3. Add lentils and broth
Stir in lentils, cumin, salt, and pepper. Pour in vegetable broth. Bring to a boil.
4. Simmer the soup
Reduce heat. Cover and simmer for 25-30 minutes, until lentils are tender.
5. Add spinach
Stir in chopped spinach. Cook 2-3 minutes until wilted. Taste and adjust seasoning.
6. Serve the soup
Pour into bowls. Enjoy hot, with bread if desired.
