Lemony Spinach Lentil Soup
Spinach Lentil Soup is the ultimate comfort food—a warm, nourishing bowl packed with protein-rich lentils, tender vegetables, and vibrant spinach. This Mediterranean-inspired soup is seasoned with warming spices like cumin and coriander, then brightened with a splash of fresh lemon juice.
It's easy to make, comes together in under an hour, and tastes even better the next day, making it perfect for meal prep or leftovers. Serve it with a crusty loaf of bread for a simple, yet satisfying meal.
This spinach lentil soup is built on a foundation of simple yet flavorful ingredients. The aromatic combination of onion, celery, and carrot forms a classic base, infusing the broth with deep, savory flavors. Green or brown lentils provide a hearty, protein-rich texture while absorbing the rich, spiced broth.
Tomato paste adds an umami depth without overpowering the soup, and a blend of cumin and coriander brings warmth and a slight earthiness. Fresh spinach is stirred in at the end for a burst of color and nutrients, while lemon juice provides a refreshing brightness that balances the flavors beautifully.
If you love the flavors in this spinach lentil soup, you need to add this Green Minestrone and Tuscan White Bean Soup to your dinner menu next!
Lentil Spinach Soup Ingredients + Substitutions
- Aromatic Vegetables: Onion, celery, and carrot form the backbone of the soup, delivering a naturally sweet and savory depth.
- Lentils: Green or brown lentils hold their shape well and absorb the seasonings beautifully.
- Spices: Cumin and coriander add warm, earthy tones, while black pepper gives a subtle kick.
- Tomato Paste: Enhances umami without making the soup taste too tomato-heavy.
- Potatoes: Yellow potatoes contribute a creamy, hearty texture, but you can use any other type of potato you prefer.
- Spinach & Lemon Juice: Fresh spinach adds nutrients and color, while lemon juice brings brightness to balance the dish. You can also use kale or arugula instead if you prefer. Be sure to remove the tough stems from the kale.
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Spinach Lentil Soup
To get started making spinach and lentil soup, dice the onion, carrot, and celery finely to ensure they cook evenly. Mince the garlic and cube the potatoes into small, uniform pieces, so they cook quickly. Once everything is prepped, grab your soup pot and you're ready to get started!
Step 1: Sauté the Aromatics. Cook the diced onion in a large pot with olive oil for about 3 minutes until soft.
Step 2: Add More Veggies. Add the carrot, celery, and garlic, stirring occasionally for another 5 minutes until the celery starts to soften.
Step 3: Add Ingredients and Cook. Stir in the cumin, coriander, black pepper, tomato paste, half of the salt, lentils, vegetable broth, and potatoes. Stir well to deglaze the bottom of the pot and ensure everything is well combined. Bring to a gentle simmer and let cook for 30-40 minutes, stirring occasionally, until the lentils and potatoes are tender.
Step 4: Finish with Spinach. Remove the soup from heat and stir in the fresh spinach until just wilted.
Step 6: Season & Serve. Add lemon juice to taste, adjusting for brightness. Taste the soup and add additional salt if needed. Serve immediately or let cool and store for later.
Handy Tip:
Dietary Modifications & Variations
- Protein Boost: Add shredded chicken, cooked ground beef or Italian sausage, beef tofu crumbles, chickpeas or white beans for extra protein.
- A Bit of Heat: Add red pepper flakes or a pinch of cayenne to the soup.
- Fresh Flavors: Stir in some chopped fresh parsley or cilantro at the end for added freshness and a splash of color.
- Creamier Texture: Blend a portion of the soup before adding spinach for a thicker consistency.
Soup-er Toppings & Serving Suggestions
This lentil spinach soup is hearty enough for a main dish served up with a simple side such as homemade dinner rolls, homemade air fryer biscuits, or a simple side salad.
Garnish your bowl of soup with a sprinkling of fresh herbs, red pepper flakes, parmesan cheese, or lemon wedges. These are all good options to add extra flavor and color.
I love to pair it with this chicken club sandwich or prosciutto sandwich for a classic soup and salad lunch.
Lyn's Pro Tips for the Best Lentil Soup with Spinach
- Choose the Right Lentils: Green or French lentils hold their shape best. Brown lentils can be used but may require a longer cooking time. This soup doesn't work well with red lentils. If that's what you've got I suggest making this red lentil soup recipe instead.
- Enhance Umami: Add in a spoonful of miso or finely chopped mushrooms for more more savory flavors. You can also use these to add flavor if you can't eat tomatoes.
- Adjust Salt Levels: Depending on the saltiness of your broth, you may need to add more seasoning at the end.
- Use Fresh Lemon: Bottled lemon juice lacks the same brightness as fresh—always opt for fresh-squeezed.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to three months. The spinach may darken but remains delicious. Reheat gently on the stovetop over low heat, adding a splash of water or broth as needed. If it's frozen, let the soup thaw in the fridge overnight before reheating.
More Vegetarian Soup Recipes
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One Pot Lentil Spinach Soup
Equipment
Ingredients
- 1 medium yellow onion diced small
- 1 rib celery diced small
- 1 medium carrot peeled and diced small or sliced thin
- 2 cloves garlic minced
- ½ pound yellow potatoes cubed
- 2 tablespoons olive oil
- ¾ cup green or brown lentils uncooked
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- 1 teaspoon salt divided
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 4 cups fresh spinach Pre-cut frozen spinach can be used in place of fresh spinach. Add it frozen at the end of the cooking time before removing from heat or defrosted and added after cooking time.
- 1 lemon juiced, 1-2 tablespoons
Instructions
- Peel and dice onion and carrot. Dice celery. Makes sure they are finely diced to cook quickly. Mince garlic. Cut the potatoes into ½-3/4”/12-18mm cubes (smaller pieces will cook faster).1 medium yellow onion, 1 rib celery, 1 medium carrot, 2 cloves garlic, ½ pound yellow potatoes
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for 3 minutes.2 tablespoons olive oil, 1 medium yellow onion
- Add the carrot, celery, and garlic and cook for 5 minutes, stirring regularly, until celery is beginning to soften.1 rib celery, 1 medium carrot, 2 cloves garlic
- Add the cumin, coriander, black pepper, tomato paste, a ½ teaspoon of salt, lentils, potatoes, and broth. Stir to scrape everything off the bottom of the pot. Simmer for 30-40 minutes, until potatoes are just soft and the lentils are cooked through. Stir occasionally.¾ cup green or brown lentils, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon ground black pepper, 1 teaspoon salt, 1 tablespoon tomato paste, 4 cups vegetable broth
- Remove from heat and add the spinach leaves, stirring to just wilt them. Add lemon juice to taste. Taste and adjust salt as needed.4 cups fresh spinach, 1 lemon
- Serve immediately or store in the fridge for up to 3 days. Spinach may darken as it sits but is still good to eat.
Recipe Tips
- For a tomato-free soup, add mushrooms and a spoonful of miso paste instead. The flavor is slightly different, but they make a great option if someone cannot eat any tomatoes or you don't have any on hand.
- The amount of extra salt required will depend on the saltiness of your vegetable broth. Homemade broths will typically require extra salt added, while using a bouillon base may require less salt.
- For more protein, you can add some shredded chicken, cooked ground beef or Italian sausage, beef tofu crumbles, chickpeas or white beans for extra protein.
Nutrition
