Lentil & Spinach Soup is a warm, comforting bowl full of tender lentils, fresh spinach, and a blend of simple spices that come together to create a mild, flavorful dish. The lentils give it a hearty texture while the spinach adds a lovely pop of color and freshness. It’s one of those soups that feels like a big, cozy hug on a chilly day.
I love making this soup when I want something nourishing but easy to prepare. Lentils cook quickly, so this soup comes together fast, which is great for busy evenings. I usually add a squeeze of lemon at the end to brighten up the flavors, and I enjoy how the spinach wilts perfectly without losing its vibrant green color. It’s also a great way to sneak some greens into a meal, especially if you’re feeding picky eaters.
My favorite way to serve this soup is with a slice of crusty bread for dipping. It’s simple, satisfying, and feels like a little treat. Plus, leftovers taste even better the next day, making it a wonderful option for meal prep. Whenever I make this Lentil & Spinach Soup, it always feels like a cozy, healthy little celebration in a bowl.
Key Ingredients & Substitutions
Lentils: Brown or green lentils work great here because they hold their shape well. If you want a creamier soup, try red lentils—they cook faster and get softer.
Spinach: Fresh spinach adds nice color and nutrition. You can swap it with kale or Swiss chard if you prefer, but add them a bit earlier since they take longer to wilt.
Vegetables: Onion, carrot, and celery form a flavorful base. Frozen mixed veggies can work in a pinch, but fresh gives the best taste.
Spices: Thyme and cumin give warmth without overwhelming the soup. If you want a bit of heat, red pepper flakes are optional but a nice touch.
Broth: Vegetable broth adds depth, but water works fine in a pinch. If you use broth, check salt levels so the soup doesn’t get too salty.
How Can I Get My Lentils Just Right—Tasty but Not Mushy?
Lentils are the star here, but cooking them perfectly can be tricky. Follow these tips for great texture:
- Rinse lentils before cooking to remove dust.
- Add lentils after sautéing the aromatics so they absorb flavor.
- Simmer gently with the lid on to cook evenly; avoid boiling hard which can break them apart.
- Check tenderness at 25 minutes and adjust time as needed—green/brown lentils take 25-30 minutes, red less time.
- Add salt near the end so it doesn’t toughen the lentils during cooking.
With these steps, your lentils will be soft but still hold their shape, making your soup hearty and satisfying.
Equipment You’ll Need
- Large soup pot – I prefer using this because it heats evenly and makes cooking everything together easy.
- Wooden spoon or spatula – helps stir and prevent sticking without scratching the pot.
- Measuring cups and spoons – keep your ingredients accurate and organized.
- Knife and chopping board – for dicing vegetables quickly and safely.
- Can opener – to easily open the diced tomatoes.
- Optional: Immersion blender – if you like a creamier texture, you can blend part of the soup directly in the pot.
Flavor Variations & Add-Ins
- Replace spinach with kale or Swiss chard for a different leafy green taste.
- Add a pinch of smoked paprika or curry powder for extra warmth and depth.
- Stir in cooked sausage or shredded chicken to make it heartier.
- Finish with a splash of apple cider vinegar or lemon juice to brighten the flavors right before serving.
Lentil & Spinach Soup Recipe
Ingredients You’ll Need:
- 1 cup dried brown or green lentils, rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth (or water)
- 4 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon (optional, for brightness)
- Crusty bread, for serving
Time You’ll Need:
This soup takes about 10 minutes to prep and around 30 minutes to cook. So in about 40 minutes total, you’ll have a warm, healthy meal ready to enjoy.
Step-by-Step Instructions:
1. Cook the Vegetables
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
2. Add Garlic and Spices
Stir in the minced garlic, dried thyme, cumin, and red pepper flakes if you’re using them. Cook for about 1 to 2 minutes, until you can smell the spices.
3. Add Lentils, Tomatoes, and Broth
Add the rinsed lentils, canned diced tomatoes including their juice, and vegetable broth. Bring everything to a boil.
4. Simmer Until Lentils Are Tender
Turn the heat down to low, cover the pot, and let the soup simmer gently for 25 to 30 minutes, until the lentils are soft.
5. Add Spinach
Stir in the chopped fresh spinach and cook for another 3 to 5 minutes, until the spinach has wilted nicely.
6. Season and Serve
Add salt and pepper to your taste. If you like, squeeze in the juice of half a lemon to brighten the flavors. Ladle the soup into bowls and serve hot with crusty bread for dipping.
Can I Use Canned Lentils Instead of Dried?
Yes! If using canned lentils, add them after the vegetables have softened and simmer just long enough to blend the flavors, about 10 minutes. Skip the initial cooking time for dried lentils.
Can I Freeze Lentil & Spinach Soup?
Absolutely! Let the soup cool completely, then transfer it to airtight containers or freezer bags. It will keep well for up to 3 months. Reheat gently on the stove and add fresh spinach when reheating if you want it fresher.
What Can I Substitute for Fresh Spinach?
Kale, Swiss chard, or collard greens all work great as substitutes. Add them a bit earlier in the cooking process since they take a little longer to soften than spinach.
How Do I Adjust the Soup for a Spicier Flavor?
Add extra red pepper flakes or a pinch of cayenne pepper when adding the spices. Starting small and tasting as you go helps keep the heat balanced.