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Lentil Soup with Spinach

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A hearty lentil soup blended with warming spices and fresh spinach, perfect for weeknight dinners and meal prep.

Ingredients

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  • 1 cup brown or green lentils, rinsed and drained
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 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

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 optional tomato paste. Cook for 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 for 20–25 minutes until lentils are tender but hold their shape.
  4. Stir in chopped spinach and lemon juice. Cook for 2–3 minutes until spinach wilts. Season with salt and pepper to taste. Remove bay leaf before serving.

Notes

Optional: Blend 1–2 cups of soup for a creamier texture, then fold in remaining lentils and spinach. This soup is versatile; consider adding potatoes or tomatoes as desired.

Nutrition

Find it online: https://recipesunfolded.com/lentil-soup-with-spinach/

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