One Pot Lentil Spinach Soup

Spinach lentil soup in a white bowl on the table.

One Pot Lentil Spinach Soup

Make this Spinach Lentil Soup for a healthy, protein-packed meal! Loaded with vegetables, warm spices, and fresh lemon juice, it's easy to prepare and perfect for meal prep. Try it now!

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Course: Main Course, Soup

Cuisine: Mediterranean

Keyword: lentil and spinach soup, lentil soup with spinach, lentil spinach soup, spinach lentil soup

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: -6 servings

Calories: 287kcal

Author: Lyn Croyle

Equipment

Dutch oven

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

US Customary - Metric

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