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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.