Lentil & Spinach Soup is a warm and hearty bowl packed with tender lentils and fresh spinach leaves swimming in a flavorful broth. It’s simple, comforting, and perfect for any day you want something that feels both nourishing and cozy. The earthiness of the lentils combined with the bright green spinach makes each spoonful a delight.
I love making this soup when I need something easy but satisfying. It’s one of those recipes where you just toss everything into the pot and let it cook slowly. The lentils turn soft and creamy while the spinach adds a nice pop of color and a gentle bite. Plus, it smells amazing as it simmers, which always makes me excited to eat!
One of my favorite ways to enjoy this soup is with a big slice of crusty bread to dip and soak up all the flavors. It’s great for a quick lunch or a light dinner, and it always feels like a warm hug in a bowl. No matter how you serve it, Lentil & Spinach Soup is a reliable recipe that’s simple, tasty, and makes you feel good inside.
Key Ingredients & Substitutions
Lentils: Brown or green lentils work best here because they hold their shape well. If you want a quicker-cooking soup, red lentils are a good substitute but they get softer and somewhat mushy.
Spinach: Fresh spinach gives a nice fresh texture and color. You can swap it with kale or Swiss chard if you like a heartier green, but add these a bit earlier so they soften.
Vegetable Broth: Using broth adds depth of flavor, but water is fine if you don’t have it—just add a bit more seasoning.
Spices: Cumin and smoked paprika add warmth and earthiness. If you don’t have smoked paprika, regular paprika or a pinch of chili powder will work.
How Do I Cook Lentils Perfectly Without Them Turning Mushy?
For this soup, the key is gentle simmering. Follow these tips to get lentils tender but intact:
- Rinse lentils before adding to remove dust and debris.
- Simmer gently instead of boiling rapidly; this prevents breaking apart.
- Check tenderness starting around 25 minutes—you want them soft but with a bit of bite.
- If they get too soft, add greens last to avoid overcooking them too.
Taking it slow and steady with heat helps keep the texture just right while letting flavors meld beautifully.
Equipment You’ll Need
- Large soup pot – I recommend a big one so everything fits comfortably as it simmers.
- Wooden spoon – perfect for stirring and scraping bottom without scratching the pan.
- Measuring spoons and cups – to measure spices and liquids accurately.
- Chopping board and knife – for prepping onions, carrots, and greens.
- Can opener – easy for opening the diced tomatoes and broth cans.
Flavor Variations & Add-Ins
- Carrots or sweet potatoes – add extra sweetness and nutrients; cook with the onions and carrots.
- Protein boost – stir in cooked sausage, shredded chicken, or tofu for added heartiness.
- Spice it up – use curry powder, chili flakes, or cayenne for a little kick.
- Cheese sprinkle – top with grated Parmesan or crumbled feta for extra flavor.
How to Make Lentil & Spinach Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup dried brown or green lentils, rinsed
- 1 (14.5 oz) can diced tomatoes (with juice)
- 6 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 4 cups fresh spinach leaves, roughly chopped
- Optional: 1 teaspoon red wine vinegar or lemon juice for brightness
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 35 minutes to cook, so you can have a warm, delicious soup ready in under 50 minutes. It’s a perfect meal for a cozy lunch or dinner.
Step-by-Step Instructions:
1. Prepare the Base:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Then stir in the minced garlic and diced carrots, cooking for another 2–3 minutes until fragrant and slightly softened.
2. Add Lentils and Broth:
Put the rinsed lentils, canned diced tomatoes (including their juice), vegetable broth, cumin, smoked paprika, and dried thyme into the pot. Stir everything together well.
3. Simmer the Soup:
Bring the mixture to a boil. Then turn the heat down to low and let it simmer uncovered for 30 to 35 minutes, or until the lentils and carrots are tender.
4. Add Spinach and Season:
Season with salt and pepper to your taste. Add the chopped spinach and cook for 3 to 5 minutes more, until the spinach wilts and turns bright green.
5. Finish and Serve:
If you like, stir in a teaspoon of red wine vinegar or lemon juice to brighten up the flavors. Ladle the soup into bowls, garnish with some fresh thyme, and enjoy warm. This soup is fantastic with crusty bread on the side!
Can I Use Canned Lentils Instead of Dried?
Yes, you can! If using canned lentils, add them towards the end of cooking just to heat through, since they’re already cooked. This will reduce overall cooking time.
How Should I Store Leftover Lentil & Spinach Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Freeze This Soup?
Absolutely! Let the soup cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Substitute for Fresh Spinach?
You can use frozen spinach or other greens like kale or Swiss chard. If using frozen, add it towards the end of cooking and cook just until heated through.