Lentil Soup with Spinach

Lentil Soup with Spinach is a hearty, bright bowl that tastes like home. It blends tender lentils, warming spices, and fresh spinach into a simple meal you can make any night. This recipe works for weeknight dinners, meal prep, or a cozy lunch.

What makes this soup so inviting

I love this recipe because it feels nourishing without fuss. It suits cooler months and lighter spring nights alike. The base of brown or green lentils gives body, while spinach adds color and a fresh finish. If you enjoy other legume-based soups, you might like this curry twist on lentils or a rich red-lentil option try this curry lentil soup for a spicier take.

Reasons you’ll fall for this bowl

Comforting flavors meet everyday pantry items here. Mild aromatics, a squeeze of lemon, and a touch of cumin or smoked paprika create depth without complex steps.

Warm, simple flavors from common ingredients

You need only onions, carrots, garlic, lentils, broth, and spinach. These ingredients pair well and keep the soup flavorful without fancy pantry items. If you like vegetable-forward soups, this has the same peaceful ease as a spiced carrot and lentil option found here: spiced carrot and lentil soup.

Fast to make and easy to repeat

This soup cooks in about 30–40 minutes. It stores well and reheats without losing texture. If you want a pressure-cooker shortcut for busy days, compare methods to an instant pot red lentil soup to see how a faster method changes time and texture.

Ingredients and smart swaps

Here’s what you need and why each item matters. The list keeps things straightforward and flexible, so you can swap items to fit your pantry or dietary needs.

What you’ll need for this recipe

• 1 cup brown or green lentils, rinsed and drained
• 1 medium onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (or low-sodium chicken broth if not vegetarian)
• 2 cups packed fresh spinach, roughly chopped
• 1 tbsp olive oil
• 1 tsp ground cumin (or smoked paprika)
• 1 bay leaf (optional)
• Juice of 1/2 lemon
• Salt and black pepper to taste

Smart swaps for dietary needs

• For a gluten-free bowl: use gluten-free broth (most are safe).
• Lower sodium: use water plus bouillon or low-sodium broth and add salt at the end.
• For creaminess: stir in a dollop of plain yogurt or coconut milk at the end (dairy-free option).
• Want more veggies? Add diced potato or a cup of chopped tomatoes. You might also enjoy a lentil-potato version such as lentil potato soup for a heartier hit.

Small variation (optional)

Add a teaspoon of tomato paste while sautéing the aromatics for a deeper, slightly tangy base. A pinch of red pepper flakes will add warmth without overpowering the spinach.

How to cook Lentil Soup with Spinach

The method is straightforward: sauté, simmer, finish. Follow the timings to keep lentils tender but not mushy.

Step-by-step cooking instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and carrots. Cook until softened, 6–8 minutes.
2. Stir in garlic, cumin, and tomato paste (if using). Cook 30–60 seconds until fragrant.
3. Add rinsed lentils, bay leaf, and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook 20–25 minutes until lentils are tender but hold shape.
4. Stir in chopped spinach and lemon juice. Cook 2–3 minutes until spinach wilts. Season with salt and pepper to taste. Remove bay leaf before serving.
5. Optional: blend 1–2 cups of soup and return to pot for a creamier texture, then fold in remaining whole lentils and spinach.

Step	Details
1	Sauté onion and carrots in olive oil until soft.
2	Add spices, lentils, and broth; simmer covered.
3	Fold in spinach and lemon; adjust seasoning and serve.

Tips for texture, timing & tools

• Use brown or green lentils for a firm bite. Red lentils break down faster and give a puree-like texture.
• Rinse lentils to remove dust. No soaking needed.
• A heavy-bottomed pot keeps heat even. A Dutch oven works well.
• If the soup thickens too much as it cools, stir in a splash of hot water or broth when reheating.
• Want a different flavor profile? Try adding a teaspoon of curry powder and compare to a milder style like this cauliflower and coconut soup for ideas about flavor balance.

Storage, reheating

Below are practical notes on keeping your soup fresh, warming it back up, and answers to frequent questions.

How to store it right

Cool soup to room temperature within two hours. Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in portions for up to 3 months. Leave a little headspace in containers because liquids expand when frozen.

Reheating without losing flavor

Gently reheat on the stovetop over low heat, stirring occasionally. Add a splash of broth or water to regain silky consistency. If microwaving, heat in 60–90 second bursts, stirring between intervals.

A dish worth making again and again

This soup comes back better as you tweak seasonings and swaps. It works for meal prep, a healthy lunch, or a simple dinner. If you like other lentil formats, consider the differences between this and a thicker baked-style soup like the lentil-potato recipe mentioned earlier.

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FAQs

Does this soup freeze well?

Yes. Freeze in single-serving containers or meal-size portions. Thaw overnight in the fridge then reheat gently. Texture may soften slightly but flavor stays good.

Can I use canned lentils?

You can. Add canned lentils toward the end of cooking and heat until warmed through. They reduce total simmer time and keep the lentils firmer.

Is this recipe vegan?

Yes, if you use vegetable broth and skip any dairy finishes. A squeeze of lemon at the end brightens the bowl naturally.

How do I boost protein or calories for a heartier meal?

Stir in cooked grains like quinoa, farro, or a spoonful of nut butter. Serve with crusty bread or a side grain salad to make the meal more filling.

Conclusion

If you want a lemony, spinach-rich variation similar in spirit to this recipe, see The Soul of White Bean and Greens Soup for another bright take on lentil-and-spinach soup. Try small swaps, keep the steps simple, and this bowl will become a weeknight favorite.