Lentil and Spinach Soup

Lentil and Spinach Soup

This nourishing Mediterranean-inspired soup combines protein-rich lentils, fresh spinach, and aromatic vegetables in a flavorful tomato broth. Perfect for busy weeknights, this one-pot wonder delivers comfort and nutrition in every spoonful, with a bright finish of lemon that elevates simple pantry ingredients into something truly satisfying.

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Course: Appetizer, Soup

Cuisine: Mediterranean, Vegetarian

Keyword: Soup, Vegetarian

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 235kcal

Equipment

Chef's Knife

Chopping Board

Large Saucepan

Ingredients

2 tbsp olive oil
1 onion diced
2-3 carrots peeled and diced
3-4 garlic cloves minced
1 cup dried lentils rinsed
2 tsp dried oregano
2 cans 15 oz each diced tomatoes
5 cups vegetable broth
10 oz fresh spinach chopped
Juice of 1 lemon
Salt and pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Sauté onion and carrots until onion becomes translucent, about 5-7 minutes.
Add minced garlic and cook for an additional 2-3 minutes until fragrant.
Stir in chopped spinach and cook until wilted, about 2-3 minutes.
Add rinsed lentils, oregano, diced tomatoes, and vegetable broth to the pot.
Bring mixture to a boil, then reduce heat to low and simmer for 20-30 minutes until lentils are tender.
Remove from heat and stir in fresh lemon juice.
Season with salt and pepper to taste and serve warm.

Notes

Monitor liquid levels during cooking and add water if the soup becomes too thick

Red lentils can be substituted for faster cooking (15-20 minutes)

Frozen spinach (10 oz, thawed and drained) can replace fresh spinach

Garnish with fresh parsley, grated Parmesan cheese, or a drizzle of olive oil

Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months

Add extra broth when reheating as lentils continue to absorb liquid

For richer flavor, use low-sodium chicken broth instead of vegetable broth

Nutrition