This Lentil and Spinach Soup is a warm, healthy meal made with hearty lentils and fresh spinach. It’s simple to make and perfect for a quick lunch or dinner. The soup has a nice balance of flavor and nutrition.
I enjoy making this soup when I want something comforting but not heavy. Sometimes I add a squeeze of lemon to brighten the taste. It’s so easy I feel like a chef in my own kitchen!
If you want, serve it with crusty bread for a complete meal. For a boost of protein, add a sprinkle of cheese or a dollop of yogurt on top. It’s a good dish that warms you inside and out!
Ingredients & Substitutions
Red lentils: They cook quickly and add a hearty texture. I rinse them well to remove dust—instant cleaner! If you don’t have red lentils, yellow split peas work nicely, but adjust cooking time as they take longer.
Fresh spinach: This brightens the soup and adds a tender bite. I like to add it at the end to keep its color. Frozen spinach is a good substitute—just thaw and squeeze out excess water before stirring in.
Onion and garlic: These build the flavor base. I chop them finely so they soften nicely. If fresh garlic is unavailable, garlic powder works—use about half as much and add earlier to mellow it out.
Vegetable broth: It adds depth without extra calories. Use low-sodium to control salt; you can always add more later. If you have bouillon cubes, they can be a quick substitute—just dissolve in hot water first.
How do I ensure my spinach doesn’t turn soggy or overcooked?
Stir the spinach in just before serving to keep its color and texture vibrant. Add it slowly, allowing it to wilt a bit without overcooking. Keep the heat low once spinach is added so it retains its bright green and tender bite.
How to Make Lentil and Spinach Soup?
Ingredients You’ll Need:
For the Soup
- 1 cup dried lentils
- 4 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 10 minutes, Cook time: 30 minutes, Total time: 40 minutes
Step-by-Step Instructions:
1. Prepare the ingredients
Rinse the lentils under cold water. Chop the onion and garlic. Measure out the spinach and seasonings.
2. Sauté the aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until soft. Stir in garlic and cumin, cook for another minute.
3. Add lentils and broth
Pour in lentils and vegetable broth. Bring to a boil. Reduce heat to low and cover. Let it simmer for 20-25 minutes until lentils are tender.
4. Incorporate spinach
Stir in chopped spinach. Cook for 2-3 minutes until spinach wilts. Season with salt and pepper to taste.
5. Serve the soup
Ladle the soup into bowls. Serve hot, optionally with bread or toppings of your choice.
