Lentil Spinach Soup

This hearty lentil and spinach soup is packed with nourishing ingredients and warming spices, making it a perfect comfort meal for any time of year.

With tender lentils, soft potatoes, and a blend of cumin and coriander, each spoonful is rich and satisfying.

This soup is easy to make with simple pantry staples but is also packed with protein, fiber, and nutrients. Serve it hot with crusty bread for a complete and filling meal!

Ingredients

• 1 medium red or yellow onion
• 1 rib celery
• 1 medium carrot
• 2 cloves garlic
• ½ lb yellow potatoes
• 2 tbsp olive oil
• ¾ cup green or brown lentils
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground black pepper
• 1 tsp salt, divided
• 1 tbsp tomato paste
• 4 cups vegetable broth*
• 4 cups fresh spinach
• 1-2 tbsp lemon juice

Equipment

• Dutch Oven Pot

Serves: 4-6

Prep Time: 10 minutes | Cook Time: 45 minutes

Total Time: 55 minutes

How to Make Lentil Spinach Soup

Peel and finely dice the onion and carrot. Dice the celery into small pieces so it cooks quickly. Mince the garlic. Cut the potatoes into ½ to ¾-inch cubes—smaller pieces cook faster.

Heat olive oil in a large pot over medium heat. Add the onion and cook for about 3 minutes, stirring occasionally.

Stir in the carrot, celery, and garlic, cooking for five more minutes until the celery starts to soften.

Stir in the cumin, coriander, black pepper, tomato paste, and ½ teaspoon salt. Add the lentils and cook for 1 minute, stirring constantly to coat them in the spices and oil.

Add the potatoes and broth, stirring to loosen anything stuck to the bottom of the pot. Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until the potatoes are tender and the lentils are fully cooked.

Remove the pot from heat and stir in the spinach until just wilted. Add lemon juice to taste.

Taste and adjust salt if needed.

Serve immediately or store in the fridge for up to 3 days.

Lentil Spinach Soup

timelessdishes

This hearty lentil and spinach soup is packed with nourishing ingredients and warming spices, making it a perfect comfort meal for any time of year.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Soup

Servings 6

Ingredients

  

1x2x3x

• 1 medium red or yellow onion
• 1 rib celery
• 1 medium carrot
• 2 cloves garlic
• ½ lb yellow potatoes
• 2 tbsp olive oil
• ¾ cup green or brown lentils
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground black pepper
• 1 tsp salt divided
• 1 tbsp tomato paste
• 4 cups vegetable broth*
• 4 cups fresh spinach
• 1-2 tbsp lemon juice

Instructions

 

• Peel and finely dice the onion and carrot. Dice the celery into small pieces so it cooks quickly. Mince the garlic. Cut the potatoes into ½ to ¾-inch cubes—smaller pieces cook faster.
• Heat olive oil in a large pot over medium heat. Add the onion and cook for about 3 minutes, stirring occasionally.
• Stir in the carrot, celery, and garlic, cooking for five more minutes until the celery starts to soften.
• Stir in the cumin, coriander, black pepper, tomato paste, and ½ teaspoon salt. Add the lentils and cook for 1 minute, stirring constantly to coat them in the spices and oil.
• Add the potatoes and broth, stirring to loosen anything stuck to the bottom of the pot. Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until the potatoes are tender and the lentils are fully cooked.
• Remove the pot from heat and stir in the spinach until just wilted. Add lemon juice to taste.
• Taste and adjust salt if needed.
• Serve immediately or store in the fridge for up to 3 days.

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