Lentil and Spinach Soup

Lentil and Spinach Soup is a cozy, hearty recipe packed with wholesome ingredients and comforting flavor. Tender lentils simmer with vegetables, garlic, herbs, and fresh spinach to create a nourishing soup that’s perfect for chilly evenings, easy lunches, or meal prep throughout the week. This simple one-pot recipe is filling without feeling heavy, and it comes together with pantry-friendly staples you may already have on hand. The earthy lentils pair beautifully with the bright spinach and savory broth for a warm bowl that tastes homemade and satisfying every single time.

Why You’ll Love This Recipe

• Budget-friendly and made with simple ingredients
• Packed with plant-based protein and fiber
• Perfect for meal prep and freezer meals
• Hearty enough for lunch or dinner
• Easy one-pot recipe with minimal cleanup
• Naturally vegetarian and easy to customize

Ingredients Needed

For the Soup Base

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced

For the Soup

• 1 cup dried brown or green lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt, to taste
• Black pepper, to taste

To Finish

• 4 cups fresh spinach
• 1 tbsp lemon juice
• Fresh parsley for garnish (optional)

Step-by-Step Instructions

1. Heat olive oil in a large soup pot over medium heat.
2. Add onion, carrots, and celery. Cook for about 5 minutes until softened.
3. Stir in garlic, oregano, thyme, and paprika. Cook for 1 minute until fragrant.
4. Add lentils, diced tomatoes, and vegetable broth. Stir well.
5. Bring the soup to a boil, then reduce heat and simmer uncovered for 30–35 minutes until lentils are tender.
6. Stir in fresh spinach and cook for 2–3 minutes until wilted.
7. Add lemon juice and season with salt and black pepper to taste.
8. Serve warm with fresh parsley if desired.

Tips for Success

• Rinse lentils well before cooking to remove debris.
• Chop vegetables evenly for consistent cooking.
• Add more broth if the soup thickens too much while simmering.
• Fresh lemon juice brightens the flavor beautifully.
• Spinach cooks quickly, so stir it in at the end.
• This soup tastes even better the next day after flavors develop.

Variations & Substitutions

• Use kale instead of spinach for a heartier texture.
• Add cooked chicken or turkey for extra protein.
• Stir in coconut milk for a creamier soup.
• Swap diced tomatoes for crushed tomatoes.
• Add red pepper flakes for a little heat.
• Use sweet potatoes instead of carrots for a slightly sweeter flavor.

Serving Suggestions

• Serve with crusty bread or garlic toast.
• Pair with a simple green salad.
• Top with grated Parmesan cheese if desired.
• Enjoy with crackers for an easy lunch.
• Serve alongside a grilled cheese sandwich.

Storage & Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

To freeze, let the soup cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.

Reheat gently on the stovetop over medium heat or microwave in short intervals, stirring occasionally. Add extra broth if needed to loosen the soup.

Frequently Asked Questions

Can I use canned lentils?

Yes. Reduce the simmering time and add canned lentils near the end since they are already cooked.

What type of lentils work best?

Brown or green lentils hold their shape best in soup recipes.

Can I make this soup vegan?

Yes. This recipe is naturally vegan when made with vegetable broth.

How do I thicken lentil soup?

Let it simmer longer uncovered, or blend a small portion of the soup for a thicker texture.

Can I add more vegetables?

Absolutely. Zucchini, potatoes, or bell peppers work very well.

Is this soup freezer-friendly?

Yes. Lentil soup freezes beautifully for easy future meals.

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Lentil and Spinach Soup

Lentil and Spinach Soup is a hearty, nourishing one-pot meal made with tender lentils, vegetables, herbs, and fresh spinach simmered in savory broth. This comforting vegetarian soup is packed with plant-based protein and fiber, making it perfect for cozy dinners, meal prep, or healthy lunches.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: Mediterranean

Calories: 235

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 cup dried brown or green lentils, rinsed
• 1 can diced tomatoes (14 oz)
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp paprika
• salt, to taste
• black pepper, to taste
• 4 cups fresh spinach
• 1 tbsp lemon juice
• fresh parsley for garnish (optional)

Equipment

• large soup pot
• wooden spoon
• knife
• cutting board
• measuring cups and spoons

Method

 

1. Heat olive oil in a large soup pot over medium heat.
2. Add onion, carrots, and celery. Cook for about 5 minutes until softened.
3. Stir in garlic, oregano, thyme, and paprika. Cook for 1 minute until fragrant.
4. Add lentils, diced tomatoes, and vegetable broth. Stir well.
5. Bring the soup to a boil, then reduce heat and simmer uncovered for 30–35 minutes until lentils are tender.
6. Stir in fresh spinach and cook for 2–3 minutes until wilted.
7. Add lemon juice and season with salt and black pepper to taste.
8. Serve warm with fresh parsley if desired.

Notes

Rinse lentils thoroughly before cooking and chop vegetables evenly for consistent texture. Add more broth if the soup becomes too thick while simmering. Stir in spinach at the end to preserve its bright color and fresh flavor. This soup tastes even better the next day as the flavors continue to develop.