Spinach Lentil Soup

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A bowl of Spinach Lentil Soup is comfort food at its most nourishing. With earthy lentils, aromatic herbs, and vibrant spinach, it’s hearty enough to serve as a main dish but light enough to enjoy year-round. Whether you’re craving something cozy on a chilly evening or need a wholesome lunch option, this soup checks all the boxes.

It’s naturally vegan, packed with plant-based protein, and incredibly satisfying. The gentle simmering of ingredients lets the flavors build beautifully, and the leftovers only get better with time. This one-pot wonder is easy to prep and great for meal planning, making it a staple in my weekly rotation.

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Preparation Phase & Tools to Use

Making this soup is a breeze when you have the right tools at hand. Here’s what you’ll need:

• Large Soup Pot or Dutch Oven – The foundation for a well-cooked soup is heat distribution, and a sturdy pot ensures even cooking and deep flavor.
• Wooden Spoon or Heat-Resistant Spatula – Essential for stirring the lentils without damaging them, especially as they soften.
• Fine Mesh Strainer – Perfect for rinsing your lentils to remove dust and debris before cooking.
• Sharp Knife & Cutting Board – Chopping onions, garlic, and other vegetables evenly ensures they cook at the same rate.
• Immersion Blender (Optional) – If you prefer a creamier texture, blending a portion of the soup adds velvety depth.

Each of these tools plays a crucial role in simplifying prep and ensuring your soup turns out perfectly seasoned and satisfying.

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Ingredients for the Spinach Lentil Soup

• Brown or Green Lentils – These hold their shape well and are packed with protein and fiber, making the soup hearty and nutritious.
• Fresh Spinach – Adds a pop of color and a nutrient boost with iron and antioxidants.
• Diced Tomatoes – Provide acidity and depth, balancing the earthiness of the lentils.
• Yellow Onion – Forms the aromatic base, offering a sweet-savory foundation.
• Garlic Cloves – Boost the flavor profile with their pungent, savory essence.
• Carrots – Bring subtle sweetness and color to the soup.
• Vegetable Broth – The liquid base that carries all the flavors together.
• Olive Oil – Used for sautéing and adding richness.
• Ground Cumin & Smoked Paprika – Warm spices that enhance the natural flavors.
• Salt & Black Pepper – For essential seasoning.

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How To Make the Spinach Lentil Soup

Step 1: Build the Aromatic Base

Heat olive oil in your large soup pot over medium heat. Add diced onion and carrots, cooking until soft and fragrant. Toss in the garlic and stir until golden.

Step 2: Add the Spices

Sprinkle in cumin, paprika, salt, and pepper. Stir to coat the vegetables evenly, letting the spices bloom in the heat for about a minute.

Step 3: Add Lentils and Tomatoes

Rinse lentils well and stir them into the pot with the diced tomatoes. Let them mix thoroughly with the veggies and spices.

Step 4: Pour in the Broth

Add your vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 25–30 minutes, or until lentils are tender.

Step 5: Add Spinach

Once lentils are cooked, stir in the fresh spinach. It will wilt quickly in the hot soup. Simmer for another 5 minutes to blend the flavors.

Step 6: (Optional) Blend for Texture

For a thicker soup, use an immersion blender to partially blend the soup, leaving some lentils whole for texture.

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Serving and Storing Spinach Lentil Soup

Serve this soup hot with a side of crusty bread, warm naan, or a dollop of yogurt for creaminess. A squeeze of lemon right before serving brightens up the flavors beautifully.

Leftovers can be stored in an airtight container in the fridge for up to 5 days. This soup also freezes wonderfully—just let it cool completely and freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

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Frequently Asked Questions

How can I make this soup creamier without dairy?

You can blend half of the soup using an immersion blender or regular blender. This gives the soup a creamy consistency without adding cream.

Can I use red lentils instead of green or brown?

Red lentils cook faster and tend to break down, creating a thicker, mushier soup. It’s delicious but will have a different texture.

Is this soup spicy?

Not at all! It’s warmly spiced but not hot. You can add chili flakes or cayenne if you want some heat.

Can I add other vegetables?

Absolutely! Zucchini, bell peppers, or even sweet potatoes make great additions.

What if I don’t have vegetable broth?

You can use water and add a bouillon cube or two for flavor.

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Want More Soup Ideas?

If you love this cozy and flavorful Spinach Lentil Soup, you’ll probably enjoy these warm bowl favorites:

• Creamy Parmesan Italian Sausage Soup
• Moroccan Sweet Potato Soup with Chickpeas
• Hearty Creamy Ditalini Soup for Chilly Nights
• Creamy Alfredo Lasagna Soup
• Rich Creamy Mushroom Stroganoff

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life With Olivia on Pinterest.

And let me know in the comments how yours turned out. Did you add extra veggies or keep it classic? Did you try blending it or leave it chunky?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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