Go Back

Lentil Spinach Soup Recipe

Hearty lentil vegetable soup with carrots, spinach, and warming spices, simmered in flavorful broth for a healthy, comforting meal option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5
Course: Soup
Cuisine: vegrtarian
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 1 yellow onion
  • 2 medium carrots
  • 4 cloves garlic
  • 1 cup green or brown lentils rinsed and drained
  • 1 15 oz can diced tomatoes
  • 5 cups vegetable broth
  • 3 oz fresh baby spinach about 3 cups
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika or up to 1 teaspoon
  • 1 –2 tablespoons apple cider vinegar optional
  • Salt to taste (optional)

Equipment

  • Large stockpot
  • Knife and cutting board
  • Measuring cups and spoons
  • Spoon or ladle

Method
 

  1. Dice the onion and carrots. Mince the garlic.
  2. In a large stockpot over medium-high heat, sauté the onion and carrots for 7–8 minutes until softened. (Use a small amount of water or broth if cooking oil-free.)
  3. Add the garlic, cumin, and smoked paprika. Stir and cook for 1 minute until fragrant.
  4. Add the vegetable broth, diced tomatoes, and lentils. Stir well and bring to a light boil.
  5. Reduce heat, cover, and let simmer for 25–30 minutes, or until lentils are tender.
  6. Roughly chop the spinach and add it to the soup during the last few minutes of cooking.
  7. Stir in apple cider vinegar if using, and season with salt to taste.
  8. Serve warm.
  9. Tips
  10. Rinse lentils well before cooking to remove debris.
  11. Adjust thickness by adding more broth if needed.
  12. Add extra vegetables like celery or bell peppers for variation.
  13. Storage
  14. Refrigerator: Store in an airtight container for up to 4 days.
  15. Freezer: Freeze for up to 3 months.