This Lentil Soup with Spinach is a warm, hearty dish made with gentle lentils and fresh spinach. It’s simple to make and perfect for a healthy, filling meal any day.
I enjoy the little bits of spinach that turn bright green in the soup. It makes me feel good about eating something nutritious and tasty!
For a quicker meal, I like to use pre-washed spinach and cook the soup ahead of time. It tastes great served with some bread on the side!
Ingredients & Substitutions
Red lentils: These soft-cooking lentils give the soup body and thickness. I recommend rinsing them well before cooking to reduce foam. If you don’t have red lentils, yellow split peas work as a hearty substitute, but reduce cooking time slightly.
Fresh spinach: Adds vibrant color and nutrients. I suggest chopping larger leaves for easier eating. Frozen spinach is an easy alternative—just thaw and squeeze out excess water before adding to the soup.
Onion and garlic: They form the flavor base. Use fresh onion and garlic for the best aroma. If pressed for time, garlic powder and pre-chopped onion work; just cut back on added salt since they can be salty.
Vegetable broth: Provides richness. I prefer low-sodium broth so I can control the salt. You can swap with water plus a vegetable stock cube or powder, but add a pinch more salt if you do.
Spices (cumin, turmeric, paprika): These deepen flavor and add warmth. Toast them lightly in the pot before adding liquids for a richer taste. If out of these, a dash of chili powder or curry powder can add a similar depth.
How do I simmer the lentils to avoid mushiness?
Use a gentle simmer, not a rolling boil, to keep lentils intact. Once boiling, reduce heat to low, cover partially, and cook until tender—about 20 minutes. Stir occasionally to prevent sticking, and check doneness by tasting or mashing a few lentils.
How to Make Lentil Soup with Spinach?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped
Pantry Items
- 1 cup dried lentils, rinsed
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 30 minutes. Total time: 40 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the onion, carrots, garlic, and spinach. Rinse the lentils under cold water.
2. Sauté vegetables
Heat olive oil in a large pot. Add onion and carrots. Cook for 5 minutes until soft. Stir in garlic and cook for another minute.
3. Add lentils and broth
Pour in the lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat to low.
4. Simmer the soup
Cover and simmer for 25-30 minutes. Stir occasionally until lentils are tender.
5. Add spinach and finish
Stir in chopped spinach. Cook for 2-3 minutes until wilted. Adjust seasoning if needed.