Lentil & Spinach Soup is a hearty and healthy bowl packed with tender lentils, fresh spinach, and a blend of warming spices. This soup feels cozy and comforting, with just the right amount of thickness and a mild, earthy flavor that’s perfect for any day you want something simple and nourishing.
I love making this soup when I want a meal that’s both filling and light. The spinach adds a fresh, vibrant touch, and the lentils give it a nice texture and protein boost. I usually simmer it slowly until the lentils are soft and the flavors blend together nicely—it smells amazing while it cooks!
My favorite way to enjoy Lentil & Spinach Soup is with some crusty bread on the side to dip in, making it a perfect lunch or dinner. It’s great for leftovers too, so I often make a big pot to have on hand during the week. This soup always feels like a warm hug in a bowl, especially on chilly days.
Key Ingredients & Substitutions
Lentils: Red or brown lentils work well here. Red lentils cook faster and break down more, giving a creamier texture. Brown lentils hold their shape better if you prefer a chunkier soup. If you can’t find lentils, split peas can be a good swap.
Spinach: Fresh spinach adds a bright, fresh flavor. If fresh isn’t available, frozen spinach works—just add it towards the end and cook until heated through. You could also try kale, but add it a bit earlier since it takes longer to soften.
Tomatoes: Canned diced tomatoes bring mild acidity and sweetness. If you want a smoother texture, use crushed tomatoes or tomato passata. Fresh tomatoes could work but cook longer to soften.
Spices: Cumin and smoked paprika give the soup its warmth and depth. Turmeric is optional but adds color and an earthy note. If you don’t have smoked paprika, regular paprika or a pinch of chili powder can add a little heat.
Broth: Vegetable broth adds flavor, but water works fine if you prefer something lighter or want to control salt levels. Homemade broth is always a plus for extra taste.
How Do I Get Lentils Tender Without Making the Soup Mushy?
Cooking lentils just right is key. Here’s how:
- Rinse lentils well to remove dust or debris before cooking.
- Add lentils to the pot after sautéing onions and spices, then cover and simmer gently.
- Check lentils at about 25 minutes; they should be soft but still hold some shape unless you want a creamier soup.
- If lentils start to break down too much, reduce cooking time or add them later.
- If soup becomes too thick, add a splash of broth or water to reach your preferred consistency.
Following these will help you enjoy tender lentils that add body without turning the soup into mush.
Equipment You’ll Need
- Large soup pot – I use a big pot because it’s easy to stir everything and cook evenly.
- Chopping board and knife – for dicing the onion and mincing garlic easily.
- Measuring cups and spoons – to add the right amount of spices and liquids.
- Can opener – for the diced tomatoes, making prep quick and mess-free.
- Wooden spoon or ladle – for stirring the soup without scratching the pot and serving.
Flavor Variations & Add-Ins
- Greens: Swap spinach for kale, Swiss chard, or collard greens to change the flavor profile or add more vitamins.
- Proteins: Add cooked sausage, shredded chicken, or chickpeas to make the soup even more filling.
- Spices: Mix in curry powder or a pinch of cinnamon for a different aroma and taste.
- Acid & Freshness: Stir in a splash of lemon juice or apple cider vinegar at the end to brighten the flavors.
Lentil & Spinach Soup Recipe
Ingredients You’ll Need:
- 1 cup dry red or brown lentils, rinsed
- 6 cups vegetable broth or water
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric (optional)
- 1 can (14 oz) diced tomatoes
- 4 cups fresh spinach leaves
- Salt and black pepper to taste
- 1 tbsp lemon juice (optional, for brightness)
- Fresh parsley or cilantro for garnish
How Much Time Will You Need?
This soup takes about 10 minutes for prep and roughly 30 minutes to cook, so plan for around 40 minutes total. It’s a quick and satisfying meal you can easily make after a busy day.
Step-by-Step Instructions:
1. Sauté the Onions and Spices
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Then add the minced garlic, cumin, smoked paprika, and turmeric. Stir and cook for about 1 minute until the spices smell fragrant.
2. Add Lentils, Tomatoes, and Broth
Pour in the rinsed lentils and the canned diced tomatoes with their juices. Stir everything together, then add the vegetable broth or water. Bring the mixture to a boil, then reduce the heat so it simmers gently. Cover the pot and let it cook for 25 to 30 minutes, or until the lentils are tender.
3. Finish with Spinach and Seasonings
Once the lentils are cooked, stir in the fresh spinach leaves and cook for another 3 to 5 minutes, until the spinach is wilted and tender. Taste the soup and add salt, pepper, and lemon juice if you like a touch of brightness. Serve hot, garnished with fresh parsley or cilantro, and enjoy with some crusty bread!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just add frozen spinach towards the end of cooking and simmer until heated through, about 5 minutes. You may want to squeeze out any excess water from the spinach before adding to avoid a watery soup.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Vegan?
Absolutely! This recipe is naturally vegan when using vegetable broth. Just be sure to check your broth’s label to avoid any animal-based ingredients.
What Can I Substitute for Lemon Juice?
If you don’t have lemon juice, a splash of vinegar (like apple cider or white wine vinegar) works well to add brightness to the soup. Add a little at a time and taste as you go!
