Lentil & Spinach Soup is a simple, nourishing bowl packed with tender lentils and fresh spinach leaves swimming in a flavorful broth. It’s warm and comforting without being heavy, making it perfect for cozy lunches or light dinners. The earthy lentils pair so nicely with the vibrant spinach, creating a mix of textures and colors that brighten up any day.
I love making this soup when I want something healthy but satisfying. It doesn’t take much time, and I usually add some garlic and a squeeze of lemon juice at the end to give it a little extra zing. What’s great is that it tastes even better the next day, so I often make a big batch to enjoy for several meals.
One of my favorite ways to serve this soup is with a slice of crusty bread or a dollop of yogurt on top. It feels like a warm hug on chilly days and is a hit with everyone at the table. Whether you’re looking to eat a little lighter or just want something easy to whip up, this Lentil & Spinach Soup has you covered.
Key Ingredients & Substitutions
Lentils: Brown or green lentils work best here because they hold their shape well. Red lentils cook faster but turn mushy, which creates a thicker soup if you prefer that texture.
Spinach: Fresh spinach adds bright color and a mild flavor. If you don’t have spinach, kale or Swiss chard are good substitutes, but add them a little earlier since they take longer to soften.
Vegetable Broth: Using broth adds more depth than water, but if you’re out, water works fine. Boost flavor with extra seasoning or herbs in that case.
Spices: Cumin and turmeric give earthiness and warmth. Smoked paprika adds a subtle smoky note but regular paprika works too. Feel free to adjust chili flakes to control spiciness.
How Do I Get Lentils Tender Without Falling Apart?
Cooking lentils perfectly is key. Here’s how I do it:
- Rinse lentils well before cooking to remove dust. This helps keep them clean and tasty.
- Add lentils to simmering broth and cook uncovered so the broth reduces slightly. This intensifies flavor and thickens soup.
- Use moderate heat and stir occasionally to prevent sticking but be gentle—lentils break down if stirred too much.
- Start checking for doneness around 20 minutes. Lentils should be tender but still keep their shape for a nice texture.
Adding spinach at the end helps keep it bright and fresh without turning mushy.
Equipment You’ll Need
- Large pot – I like it because it holds all the ingredients and makes stirring easy.
- Measuring cups and spoons – for accuracy, especially with spices.
- Chopping board and knife – to prepare vegetables quickly and safely.
- Soup spoon – perfect for serving and tasting as you cook.
- Optional: Immersion blender – if you prefer a thicker, slightly puréed soup, just blend some of it directly in the pot.
Flavor Variations & Add-Ins
- Top with a dollop of yogurt or a splash of vinegar at serving for extra flavor.
- Add chopped tomatoes or a squeeze of lemon juice to brighten the soup.
- Use different greens like kale, Swiss chard, or collard greens instead of spinach.
- Stir in cooked sausage or crispy bacon pieces for a meaty twist.
How to Make Lentil & Spinach Soup
Ingredients You’ll Need:
- 1 cup brown or green lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon paprika or smoked paprika
- ½ teaspoon red chili flakes (optional, to taste)
- 4 cups vegetable broth or water
- 2 cups fresh spinach leaves, roughly chopped
- Salt and black pepper to taste
- Juice of half a lemon (optional, for brightness)
- Crusty bread, for serving
Time You’ll Need:
This recipe takes about 10 minutes to prepare and 30 minutes to cook, so in under 45 minutes, you can enjoy a warm, healthy bowl of soup.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery (if you’re using it). Cook, stirring occasionally, until the veggies are soft and fragrant, about 5 to 7 minutes.
2. Add Spices and Garlic:
Stir in the minced garlic, ground cumin, turmeric, paprika, and chili flakes. Cook for another 1 to 2 minutes until you can smell the lovely spices.
3. Cook the Lentils:
Add the rinsed lentils and vegetable broth (or water) to the pot. Bring everything to a boil, then turn the heat down to low. Let it simmer, uncovered, for 25 to 30 minutes. Check occasionally, stir a bit to prevent sticking, and cook until the lentils are tender.
4. Add the Spinach:
Once the lentils are soft, stir in the fresh spinach. Cook for 2 to 3 minutes until the spinach wilts and blends into the soup.
5. Season and Serve:
Season your soup with salt, black pepper, and a squeeze of lemon juice if you’d like a fresh, zesty touch. Taste to adjust the seasoning. Serve hot with some crusty bread on the side for dipping.
Can I Use Red Lentils Instead of Brown or Green Lentils?
Yes, you can! Red lentils cook faster and become softer, giving the soup a creamier texture. Reduce the cooking time to about 15-20 minutes and keep an eye on them so they don’t turn mushy.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftovers?
Let the soup cool completely, then transfer it to airtight containers and refrigerate for up to 3 days. You can also freeze it for up to 2 months — just thaw overnight in the fridge before reheating.
Can I Add Other Vegetables or Protein?
Definitely! Diced tomatoes, potatoes, or bell peppers work well. For extra protein, try adding cooked sausage, bacon, or chickpeas. Just add these in during the cooking process as needed.