Lentil & Spinach Soup is a hearty, comforting bowl packed with tender lentils and fresh, vibrant spinach. This soup has a lovely, earthy flavor with just the right amount of seasoning to make it feel warm and nourishing. It’s simple but really satisfying, perfect for cool days or whenever you need something wholesome and easy.
I love making this soup when I want a healthy meal that still feels filling. Lentils are great because they cook quickly and bring a nice texture, while the spinach adds a pop of green that brightens the whole bowl. I usually add a squeeze of lemon at the end for a little zing—it really lifts the flavors and makes the soup pop.
This soup is also great for sharing or making ahead. I often prepare a big pot to enjoy throughout the week because it tastes even better the next day. If you want, you can serve it with a crusty piece of bread or a sprinkle of grated cheese on top. Either way, it’s always a cozy, welcoming meal that makes me feel good inside.
Key Ingredients & Substitutions
Lentils: Brown or green lentils hold their shape well and cook in about 25-30 minutes. If you want a softer texture, try red lentils, but they cook faster and break down more.
Spinach: Fresh spinach works best for a bright, tender finish. You can use baby spinach or regular leaves—just chop them roughly. Frozen spinach is a handy swap but add it near the end to avoid overcooking.
Vegetables: Onion, carrots, and celery form the classic base. If you don’t have celery, just skip it or add more carrot. For extra flavor, you could add a pinch of thyme or bay leaf.
Spices: Cumin and smoked paprika bring warmth. If you don’t have smoked paprika, regular paprika or a touch of chili powder works. Adjust crushed red pepper to control the heat.
Tomatoes: The canned diced tomatoes are optional but add a nice acidity. If you want a richer soup, you can add tomato paste or fresh tomatoes instead.
How Do I Cook Lentils So They’re Tender but Not Mushy?
Getting lentils just right means cooking them until tender but keeping their shape. Here’s how I do it:
- Rinse lentils well to remove dust.
- Add lentils to simmering broth rather than adding them too early in cold water; this helps them cook evenly.
- Simmer uncovered to monitor their texture—stir occasionally but gently to avoid breaking them.
- Test lentils starting at 20 minutes to avoid overcooking—they should be soft but not falling apart.
Once cooked, adding spinach at the end keeps it fresh and bright. If spinach cooks too long, it will darken and lose some texture.
Equipment You’ll Need
- Large soup pot – I like a big one so everything cooks evenly and I can stir easily.
- Chef’s knife – makes chopping vegetables quick and safe.
- Cutting board – helps keep your workspace tidy and your veggies fresh.
- Measuring cups and spoons – for precise spice and ingredient amounts.
- Wooden spoon or ladle – perfect for stirring the soup without scratching the pot.
Flavor Variations & Add-Ins
- Swap the spinach for kale or Swiss chard for different greens and textures.
- Add cooked sausage or shredded chicken to make it heartier.
- Stir in a splash of coconut milk or cream for a richer, creamier soup.
- Use different spices like turmeric, curry powder, or chili powder for unique flavors.
Lentil & Spinach Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 cup dried brown or green lentils, rinsed
- 6 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced (optional)
- 1 (14 oz) can diced tomatoes (optional)
- 4 cups fresh spinach leaves, roughly chopped
Spices & Flavorings:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Juice of half a lemon (optional)
- Fresh parsley or cilantro for garnish (optional)
How Much Time Will You Need?
This Lentil & Spinach Soup takes about 10 minutes to prep and roughly 35 minutes to cook, totaling around 45 minutes from start to finish — quick and easy for a cozy meal!
Step-by-Step Instructions:
1. Cooking the Vegetables:
Start by heating olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery (if using). Sauté them until they become soft and fragrant, about 5 to 7 minutes.
2. Adding the Spices and Garlic:
Stir in minced garlic, ground cumin, smoked paprika, ground coriander, and crushed red pepper flakes (if you like a little heat). Cook, stirring constantly, for about 1 minute until the spices release their aroma.
3. Simmering the Lentils:
Add rinsed lentils, vegetable broth (or water), and diced tomatoes if you’re using them. Bring everything to a boil. Then lower the heat and let it simmer, uncovered, for 25 to 30 minutes, until the lentils are tender but hold their shape.
4. Adding Spinach and Finishing:
Once the lentils are soft, stir in the chopped spinach. Cook for 3 to 5 minutes until the spinach wilts beautifully. Season with salt and black pepper to taste. For a fresh finish, add a squeeze of lemon juice.
5. Serving:
Serve the soup hot, garnished with fresh parsley or cilantro if you like. It makes a wonderful meal paired with warm bread or a simple side salad. Enjoy!
Needed Equipment:
- Large soup pot
- Chef’s knife and cutting board
- Measuring cups and spoons
- Wooden spoon or ladle
Variations You Might Like:
- Swap spinach with kale or Swiss chard for a different green twist.
- For extra protein, stir in cooked chicken or sausage.
- Add coconut milk or cream for a creamy texture.
- Spice it up with turmeric, curry powder, or additional chili powder.
Can I Use Canned Lentils Instead of Dried?
Yes, you can! Just rinse and drain canned lentils, then add them toward the end of cooking since they’re already soft—about 5 minutes before the spinach goes in.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove.
How Should I Store Leftovers?
Keep leftover soup in a sealed container in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute Spinach with Other Greens?
Definitely! Kale, Swiss chard, or even collard greens work well. Just add them at the end like spinach, allowing a few extra minutes if they’re tougher leaves.