Name: Hearty Spinach & Lentil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 1 cup green or brown lentils; 2 medium carrots, diced; 2 stalks celery, diced; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 4 cups low-sodium vegetable broth; 2 cups fresh spinach or kale; 1 tsp cumin; 1 tsp smoked paprika; 2 tbsp olive oil; Salt and pepper to taste

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When you crave something warm, nourishing, and heartily comforting, this Hearty Spinach & Lentil Soup totally delivers. It’s the kind of meal that fills both the belly and the soul—packed with tender lentils, aromatic vegetables, and leafy greens, all cushioned in a flavorful broth seasoned with cumin and smoked paprika.

This soup is not only delicious but also incredibly resourceful. It’s vegetarian, naturally gluten-free, budget-friendly, and designed to stretch. With just a single pot and simple pantry ingredients, you’ll have a rustic soup that screams “home” in every spoonful.

Hearty Spinach & Lentil Soup

Why You’ll Love This Recipe

Rich in nutrients: Lentils bring plant-based protein and iron, while the veggies offer vitamins and fiber.
Simple comfort: One-pot cooking means fewer dishes and a streamline to cozy dinners.
Flavorful and balanced: Cumin and smoked paprika add warmth, while the greens lift the dish.
Customizable: Swappable greens, crunchy toppings, or added proteins for flexibility.
Perfect for meal prep: Saves beautifully for lunches or dinners all week.

Ingredients

Tip: You’ll find the complete ingredient list in the recipe card below.

1 cup green or brown lentils
2 medium carrots, diced
2 stalks celery, diced
1 medium yellow onion, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups low-sodium vegetable broth
2 cups fresh spinach or kale
1 tsp cumin
1 tsp smoked paprika
2 tbsp olive oil
Salt and pepper, to taste

Instructions

In a large pot over medium heat, warm the olive oil. Sauté onions and garlic until fragrant and golden (about 3–4 minutes).
Add carrots and celery, cooking until slightly softened, about 5 minutes.
Stir in rinsed lentils, cumin, and smoked paprika—mix until vegetables and spices are well combined.
Pour in the vegetable broth and diced tomatoes. Bring the soup to a boil, then reduce to a simmer. Let it bubble gently for 30–35 minutes, until lentils are tender.
Stir in the spinach or kale and cook just long enough to wilt them (2–3 minutes).
Season with salt and pepper to taste, then ladle into bowls and enjoy!

Variations

Deluxe package: Add cooked grains like quinoa or barley to make it heartier.
Protein boost: Stir in cooked sausage, shredded chicken, or crumbled tofu.
Veggie upgrade: Toss in bell peppers, zucchini, or corn during the sauté.
Spice level: Increase paprika for warmth or add red pepper flakes for heat.
Different greens: Try kale, chard, or collards if you don’t have spinach.

Heating & Storage

To Store:
Let the soup cool, then keep in an airtight container in the fridge for up to 4 days.

To Reheat:
Warm gently on the stovetop over low heat, adding a splash of broth if needed—microwaving in intervals also works.

To Freeze:
Freeze in portions up to 3 months. Thaw overnight in the fridge and reheat when needed.

FAQs

Can I use dried beans instead of lentils?

Yes, but they need longer cooking—so a quick soak helps. Lentils are preferred for their quick-cooking convenience.

Do I have to use vegetable broth?

You can, but using chicken broth will add extra savory depth if you’re not keeping it vegetarian.

Can I make this gluten-free?

Absolutely! All ingredients are naturally gluten-free—but always check broth labels to be sure.

Will the soup be watery?

Not if simmered sufficiently. Remove the lid during the last few minutes if you prefer a thicker texture.

Can I add pasta?

Sure! Drop in small pasta shapes like ditalini or orzo during the last 10 minutes of cooking—but skip or reduce broth accordingly.

Is this suitable for kids?

Yes, if they enjoy mild flavor. Taste before serving—they may prefer less spice.

Can I double the recipe?

Yes—just use a larger pot, and simmer a bit longer if needed.

Should I wash the lentils?

Yes—rinse first to remove dust or debris from the package.

What’s the difference between green and brown lentils?

Green stay somewhat firm; brown soften more and give a smoother texture—both work wonderfully here.

Can this recipe be made in a slow cooker?

Absolutely! Let it cook on low for 6–7 hours or high for 3–4 hours—add the greens shortly before serving.

Conclusion

This Hearty Spinach & Lentil Soup is the sort of meal that equips you for chilly evenings, powers you through busy weeks, and delights everyone at the table. Simple to make, full of warmth and nourishment, and endlessly adaptable—it’s destined to become a go-to in your recipe repertoire.

Chef sara