Spinach Lentil Soup: A Hearty & Healthy One-Pot Meal

There’s nothing quite like a bowl of warm, nourishing soup to comfort you from the inside out. This Spinach Lentil Soup is the perfect one-pot meal, combining earthy lentils, fresh spinach, and a medley of aromatic vegetables and spices. It’s incredibly simple to make, packed with plant-based protein and fiber, and delivers a rich, satisfying flavor that will have everyone asking for seconds. Whether you need a quick weeknight dinner or a healthy lunch to meal prep for the week, this recipe is a guaranteed winner.

Why You’ll Love This Spinach Lentil Soup Recipe

This isn’t just another soup recipe; it’s a bowl full of wholesome goodness that you’ll want to make time and time again. It’s a fantastic way to get a powerhouse of nutrients in one delicious sitting.

• Incredibly Flavorful: Aromatic vegetables, garlic, and a blend of cumin and coriander create a deep, savory flavor base that perfectly complements the earthy lentils.
• Nutrient-Dense: Packed with protein, fiber, iron, and vitamins from lentils and spinach, this soup is as healthy as it is delicious.
• One-Pot Wonder: Everything comes together in a single pot, which means easy cooking and even easier cleanup. It’s the ideal low-stress meal.
• Perfect for Meal Prep: This soup tastes even better the next day as the flavors meld together, making it a great option for lunches or make-ahead dinners.

The Essential Ingredients

The beauty of this hearty spinach lentil soup lies in its simplicity and reliance on pantry staples. Here’s what you’ll need to bring this comforting dish to life.

Choosing the Right Lentils

For this soup, we recommend using brown or green lentils. They hold their shape well during cooking, providing a pleasant texture to the final dish. Red lentils can also be used, but they tend to break down more, resulting in a thicker, creamier soup. Avoid using black (beluga) lentils as their texture is not ideal for this recipe.

The Power of Aromatics

The foundation of any great soup is its aromatic base. We use a classic mirepoix—a combination of finely diced onion, carrots, and celery. Sautéing these vegetables until they are soft and fragrant releases their natural sweetness, building a complex flavor profile that makes this soup truly special.

Step-by-Step Instructions for the Perfect Soup

Making this spinach lentil soup is a straightforward process. Follow these simple steps, and you’ll have a steaming pot of deliciousness ready in no time. We’ll guide you from sautéing the aromatics to wilting the spinach for a perfect finish.

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, stirring occasionally, for about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Bloom the Spices: Stir in the ground cumin, coriander, and smoked paprika. Cooking the spices for a minute before adding liquids helps to deepen their flavor.
3. Combine and Simmer: Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender.
4. Wilt the Spinach: Once the lentils are cooked, stir in the fresh spinach and lemon juice. The heat from the soup will wilt the spinach in just a couple of minutes.
5. Serve and Garnish: Taste the soup and adjust the seasoning if needed. Ladle the spinach lentil soup into bowls and garnish with fresh parsley. For a comforting meal, serve it alongside some crusty bread or our fluffy honey cornbread.

Tips for Success: Elevating Your Soup Game

A few simple tricks can take your spinach lentil soup from great to absolutely unforgettable. Here are our top tips for ensuring the best possible result every time.

• Don’t Skip Rinsing: Always rinse your lentils under cold water before cooking to remove any debris or dust.
• A Splash of Acidity: The lemon juice added at the end is crucial. It brightens up the flavors of the soup and cuts through the richness of the lentils.
• Don’t Overcook the Lentils: Keep an eye on the lentils as they simmer. You want them to be tender but not mushy, so they retain a pleasant bite.

Tasty Variations to Try

This recipe is a fantastic starting point, but it’s also wonderfully versatile. Feel free to customize it based on your preferences or what you have in your kitchen. If you love soups, try our healthy minestrone soup next!

Make It Vegan

This soup is naturally vegan! Just ensure you are using a certified vegetable broth. It’s a complete plant-based meal that doesn’t compromise on flavor or satisfaction.

Make It Creamy

For a richer, creamier texture, stir in a splash of full-fat coconut milk or cashew cream at the end of the cooking process. You can also use an immersion blender to partially blend the soup, leaving some lentils whole for texture.

How to Store, Freeze, and Reheat

This Spinach Lentil Soup is perfect for making in a large batch. Here’s how to store it for later.

• To Store: Let the soup cool completely and store it in an airtight container in the refrigerator for up to 5 days.
• To Freeze: This soup freezes beautifully. Pour the cooled soup into freezer-safe containers or bags, leaving some room for expansion. It can be frozen for up to 3 months.
• To Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat until warmed through. You may need to add a splash of broth or water to reach your desired consistency.

What to Serve with Spinach Lentil Soup

While this soup is a hearty meal on its own, it pairs wonderfully with a few simple sides. A slice of crusty bread is perfect for dipping, or you could try it with a simple green salad dressed with our maple dijon tahini dressing. For a more substantial meal, a classic grilled cheese sandwich is always a fantastic companion to a warm bowl of soup.

Frequently Asked Questions

A Hearty Meal to Share

This Spinach Lentil Soup recipe is more than just food; it’s a bowl of comfort that brings people together. It’s a testament to how simple ingredients can create something truly special and nourishing. We hope you love making and sharing this dish as much as we do. If you try it, let us know what you think in the comments below, and don’t forget to save it to your favorite board on Pinterest!

Spinach Lentil Soup Recipe

Spinach Lentil Soup: A Hearty & Healthy One-Pot Meal

This Spinach Lentil Soup is a nourishing and flavorful one-pot meal. Packed with protein, fiber, and fresh vegetables, it's an easy, healthy, and satisfying recipe perfect for any night of the week. Ready in under an hour!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Lunch, Main Course, Soup

Cuisine: American, Mediterranean

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large onion finely chopped
• 2 carrots peeled and diced
• 2 stalks celery diced
• 4 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1.5 cups brown or green lentils rinsed and drained
• 1 can (14.5 oz) diced tomatoes undrained
• 6 cups vegetable broth
• 1 tsp salt or to taste
• 1/2 tsp black pepper or to taste
• 5 oz fresh spinach
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley chopped, for garnish

Equipment

• 1 Large pot or Dutch oven
• 1 Cutting Board
• 1 Knife

Instructions

 

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, stirring occasionally, for about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Bloom the Spices: Stir in the ground cumin, coriander, and smoked paprika. Cooking the spices for a minute before adding liquids helps to deepen their flavor.
3. Combine and Simmer: Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender.
4. Wilt the Spinach: Once the lentils are cooked, stir in the fresh spinach and lemon juice. The heat from the soup will wilt the spinach in just a couple of minutes.
5. Serve and Garnish: Taste the soup and adjust the seasoning if needed. Ladle the spinach lentil soup into bowls and garnish with fresh parsley.

Notes

Lentil Choice: Brown or green lentils work best as they hold their shape. Red lentils will result in a creamier, softer soup.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Flavor Boost: A dash of red pepper flakes can be added with the other spices for a little heat.