Spinach and Lentil Soup is a warm, comforting, and nutrient-packed meal that’s perfect for any time of year, especially during cooler months. Combining hearty lentils with vibrant spinach and aromatic spices, this soup offers a rich and satisfying experience that’s both wholesome and easy to make.
Lentils are a fantastic source of plant-based protein and fiber, making them an ideal ingredient for soups. They cook quickly, absorb flavors well, and help keep you full longer. Spinach adds a burst of color and freshness, along with a boost of iron, vitamins A and C, and antioxidants. Together, these two ingredients create a powerhouse meal that’s perfect for vegetarians and anyone looking to eat healthier without sacrificing flavor.
The soup starts with a base of sautéed onions, garlic, carrots, and celery—classic aromatics that build depth. Warm spices like cumin, paprika, and turmeric are added to create a gently spiced, earthy flavor that complements the natural sweetness of the vegetables. Simmering the lentils in vegetable broth infuses them with flavor, while fresh spinach is stirred in at the end to retain its texture and nutrients.
Spinach and Lentil Soup is not just nutritious—it’s also budget-friendly and great for meal prep. It keeps well in the fridge for several days and can be frozen for future meals. Serve it with crusty bread, a dollop of yogurt, or a squeeze of lemon for added brightness.
Whether you’re looking for a simple weeknight dinner, a light lunch, or a make-ahead meal, this soup delivers on every front. It’s hearty enough to stand on its own, yet light and nourishing. Once you make it, Spinach and Lentil Soup might just become a regular feature in your kitchen rotation.
Ingredients
- 1 cup lentils
- 4 cups vegetable broth
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 4 cups spinach fresh
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Rinse the lentils and set aside.
- In a large pot, heat the olive oil over medium heat.
- Add the onion, garlic, carrots, and celery. Saute until the vegetables are tender, about 5 minutes.
- Add the cumin, paprika, and turmeric. Stir to coat the vegetables.
- Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
- Stir in the spinach and cook for an additional 5 minutes, or until wilted.
- Season with salt and pepper to taste.
- Serve hot.
- Enjoy!
Nutrition
