Lentil & Spinach Soup is a comforting bowl packed with tender lentils and fresh spinach, simmered in a flavorful broth that feels both hearty and light. It’s the kind of soup that hugs you from the inside with every spoonful, combining earthiness from the lentils and a touch of green freshness from the spinach.
I love making this soup on chilly days because it’s so easy to whip up and really fills you up without feeling heavy. One of my favorite tricks is to add a squeeze of lemon at the end — it brightens up all the flavors and keeps the soup tasting fresh. Plus, it reheats beautifully, so I usually make a big pot and enjoy it for a few days.
Serving this soup with a side of crusty bread or a simple green salad makes for a perfect, no-fuss meal. Friends and family always seem to enjoy how warm and nourishing it feels, plus it’s a great way to sneak in some extra veggies. This Lentil & Spinach Soup has definitely become one of my go-to recipes when I want something cozy and healthy.
Key Ingredients & Substitutions
Lentils: Brown or green lentils work best here for texture and flavor. Red lentils cook faster but become mushy, so choose based on your preferred soup consistency.
Spinach: Fresh spinach adds a lovely color and mild flavor. You can swap with kale or Swiss chard if you like a heartier green, just cook a bit longer.
Vegetables: Onion, carrot, and celery form the flavor base. If celery isn’t available, you can use bell pepper or extra carrot instead.
Spices: Cumin and coriander give warmth. Smoked paprika adds a subtle smoky note but is optional. Adjust red pepper flakes to control heat.
Broth or Water: Vegetable broth gives more flavor, but water works fine too—just taste and add seasoning as needed.
How Do You Get Rich Flavor Without Fancy Ingredients?
This soup builds flavor by layering simple steps:
- Sauté onions, carrot, and celery slowly until soft to bring out natural sweetness.
- Add spices early to “wake them up” so their aroma fills the soup.
- Using diced tomatoes adds a subtle tang and depth.
- Simmer lentils in broth to soak up flavor, stirring occasionally to prevent sticking.
- Finish with fresh spinach and lemon juice for brightness and fresh contrast.
Take your time in the sauté step and taste as you cook. These small moves make a big difference in flavor.
Equipment You’ll Need
- Large soup pot – I prefer this because it heats evenly and has enough room for all the ingredients.
- Knives and cutting board – for chopping vegetables quickly and safely.
- Measuring cups and spoons – to keep the ingredients balanced and accurate.
- Stirring spoon – a sturdy one makes mixing everything easy and avoids scratching your pot.
Flavor Variations & Add-Ins
- Swap spinach for kale or Swiss chard for a different leafy green flavor and texture.
- Add cooked sausage, bacon, or shredded chicken for extra protein and richness.
- Mix in spices like turmeric or cumin seeds for a unique twist on flavor.
- Finish with a drizzle of olive oil, balsamic vinegar, or sprinkle with Parmesan cheese for added richness and depth.
How to Make Lentil & Spinach Soup
Ingredients You’ll Need:
- 1 cup dried lentils (brown or green), rinsed and drained
- 4 cups vegetable broth or water
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika (optional)
- ¼ tsp red pepper flakes (optional, for a mild heat)
- 1 can (14 oz) diced tomatoes, with juices
- Salt and pepper, to taste
- 4 cups fresh spinach leaves, roughly chopped
- 1 tbsp lemon juice (optional, for brightness)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and roughly 30 minutes to cook. Total time is around 40 minutes, perfect for a tasty and healthy meal any day.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook for about 5 to 7 minutes until the vegetables soften and the onion turns translucent.
2. Add Spices and Garlic:
Stir in the garlic, cumin, coriander, smoked paprika (if using), and red pepper flakes (if you like a bit of heat). Cook for about 1 minute, letting the spices release their aroma.
3. Combine Lentils and Tomatoes:
Add the rinsed lentils and the canned diced tomatoes with their juices. Stir everything together well.
4. Simmer the Soup:
Pour in the vegetable broth or water. Bring the soup to a boil, then reduce heat to low. Let it simmer, uncovered, for about 25 to 30 minutes until the lentils are tender. Stir a few times to keep things from sticking.
5. Season the Soup:
Add salt and pepper to taste, adjusting the seasoning as you like.
6. Add Spinach:
Stir in the chopped fresh spinach leaves. Cook for an additional 3 to 5 minutes until the spinach is wilted and tender.
7. Finish with Lemon Juice:
Remove the pot from heat and stir in lemon juice if using. This adds a nice, fresh brightness to the soup.
8. Serve and Enjoy:
Ladle the soup into bowls and serve hot. It’s wonderful with some crusty bread or a simple side salad for a complete meal.
Can I Use Canned Lentils Instead of Dried?
Yes! If using canned lentils, rinse and drain them well, then add them in the last 10 minutes of cooking to avoid overcooking. You may need less cooking time overall.
Can I Freeze Lentil & Spinach Soup?
Absolutely! Let the soup cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
What Can I Substitute for Spinach?
Kale, Swiss chard, or even collard greens are great alternatives. Just chop them and add a little earlier in the cooking process so they have time to soften.
How Can I Make This Soup Spicier?
Try adding extra red pepper flakes, a dash of cayenne pepper, or a splash of hot sauce when adding the spices. Taste as you go to keep it just the right level for your heat preference.