Discover the deliciously healthy lentil and spinach delight that's perfect for any meal! This satisfying recipe combines wholesome lentils with fresh spinach and spices for a flavorful soup you'll love. With just a few simple ingredients and easy steps, you can whip up this nutritious dish in under an hour.
1 cup green or brown lentils, thoroughly rinsed
1 medium onion, finely diced
2 cloves of garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
6 cups vegetable broth
2 cups fresh spinach, roughly chopped
1 tablespoon extra virgin olive oil
Salt and freshly cracked pepper to taste
Juice of 1 fresh lemon
Optional: Fresh parsley leaves, finely chopped, for garnish
![- 1 cup green or brown lentils - 1 medium onion, finely diced - 2 cloves of garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced Lentil soup is simple to make, and it starts with the right ingredients. I love using green or brown lentils. They cook well and add great texture. An onion gives a sweet base, while garlic adds a nice kick. Carrots and celery bring crunch and flavor. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly cracked pepper - Juice of 1 fresh lemon Seasonings are key. Cumin adds warmth, and smoked paprika gives depth. Salt and pepper enhance all the flavors. A squeeze of lemon brightens the soup. It’s a small touch but makes a big difference. - Fresh parsley leaves, finely chopped - Olive oil for drizzling Garnishes make your soup look great and taste even better. Fresh parsley adds color and freshness. A drizzle of olive oil gives richness and a lovely finish. For the full recipe, check out the details above. First, heat olive oil in a large pot over medium heat. When the oil shimmers, add the diced onion. Sauté until the onion is clear, about five minutes. Then, stir in minced garlic, diced carrots, and celery. Cook for three to four minutes. You want the veggies to soften a bit but not lose their crunch. Next, add rinsed lentils to the pot. Sprinkle in ground cumin, smoked paprika, salt, and pepper. Mix everything well. You want the spices to coat the lentils and veggies. Pour in six cups of vegetable broth. Raise the heat to bring it to a boil. Once boiling, lower the heat and cover the pot. Let it simmer for about 25 to 30 minutes or until the lentils are tender. After the lentils cook, stir in the chopped spinach. Squeeze in the juice of one fresh lemon. Cook for another five minutes. The spinach should wilt and add flavor. Taste your soup and adjust the seasonings as needed. If you like a creamier texture, use an immersion blender to blend a bit of the soup. Serve hot with a sprinkle of fresh parsley for color and taste. For the full recipe, check out the Lentil & Spinach Delight. To get lentils that are tender but not mushy, watch the cooking time. Lentils need about 25 to 30 minutes to cook. Check them after 20 minutes. If they feel soft but firm, they are ready. If you want creaminess, try using an immersion blender. Blend a part of the soup to add a smooth texture while keeping some chunks. Enhance the flavor with herbs and spices. Try adding thyme, bay leaves, or a pinch of cayenne pepper. These can bring out deeper notes in your soup. If you want a heartier meal, add protein. Cooked chicken, diced ham, or even chickpeas work well. They add both flavor and nutrition. Pair your lentil soup with crusty bread or a simple salad. A fresh green salad balances the warmth of the soup. Use deep bowls to serve the soup, as they keep it warm longer. For a bright touch, garnish with fresh parsley or a drizzle of olive oil before serving. This adds a pop of color and flavor to your dish. For the full recipe, check out the [Full Recipe]. {{image_4}} To make a fully vegan lentil soup, skip any animal products. Use vegetable broth instead of chicken broth. You can also add more veggies like bell peppers or zucchini for extra flavor. Consider using coconut milk for a creamy touch. Nutritional yeast can add a cheesy flavor without dairy. If you want a creamy texture, add dairy or dairy-free cream. You can use heavy cream or coconut cream for a rich taste. Stir the cream in when the soup is almost done cooking. This allows the cream to mix well and gives a smooth finish. You can also blend part of the soup to make it thicker. To add heat, mix in spices like cayenne pepper or crushed red pepper flakes. Start with a small amount and taste as you go. You can also serve the soup with hot sauce on the side for those who want extra kick. Cilantro or jalapeños can make great toppings for added flavor. For the full recipe, check out the Lentil & Spinach Delight. To keep your lentil soup fresh, store it in airtight containers. Glass or plastic containers work well. Make sure the soup cools down before sealing. This helps prevent condensation, which can lead to spoilage. If you have a lot of soup, divide it into smaller portions. This way, you can enjoy it in meals throughout the week. When reheating, use a pot over low heat. Stir the soup often to avoid burning. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. If you want to freeze it, pour the cooled soup into freezer bags. Lay them flat to save space. To thaw, place the bag in the fridge overnight or use a microwave. Lentil soup lasts about 3 to 5 days in the fridge. If you freeze it, it can last up to 3 months. Look for signs of spoilage like changes in color or smell. If it smells sour or looks off, it’s best to toss it. Keeping track of dates helps ensure you enjoy your soup at its best. For more on the recipe, check out the Full Recipe. To make lentil soup less thick, you can add more broth or water. Start with a little at a time. Heat the soup while stirring. This helps blend the extra liquid well. If it still feels thick, keep adding until you reach your desired consistency. Yes, you can use dried spinach, but it will change the taste. Dried spinach needs rehydration. Soak it in hot water for about 10 minutes before adding it to the soup. Keep in mind that dried spinach can have a stronger flavor than fresh. Lentil soup is very healthy. Lentils are high in protein and fiber. They help keep you full and support digestion. Spinach adds vitamins and minerals. It boosts your immune system and adds iron. This soup is also low in fat, making it a great choice for heart health. Absolutely! You can add vegetables like zucchini, bell peppers, or potatoes. Just chop them into small pieces. Add them when you sauté the onions and garlic. This way, they cook well and blend in with the flavors. You can also use frozen veggies if fresh ones are not available. You can keep lentil soup in the fridge for about 5 days. Store it in an airtight container to keep it fresh. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it out. For longer storage, consider freezing it. For the complete recipe, check out the Full Recipe section. Lentil soup is simple and full of flavor, packed with healthy ingredients. We explored the main ingredients, seasonings, and how to create the perfect texture. You learned tips for variations, storage, and reheating. Lastly, we answered common questions to make your cooking easier. Making lentil soup is rewarding and fun. Try new flavors and enjoy every bowl!](https://tastymomrecipes.com/wp-content/uploads/2025/05/9e41fe5a-6a77-40cb-b4d4-28cfdf8f42af-250x250.webp)