Lentil Soup with Spinach

If you’ve been around my kitchen for a while, you know I love keeping things simple but tasty. Lentil Soup with Spinach is one of those recipes that always makes its way into the weekly rotation. It’s not fussy, uses everyday ingredients like 2 tbsp olive oil, and the end result feels way more special than the effort it takes. Honestly, it’s the kind of meal that makes you look like you planned ahead, even if you just threw it together at the last minute.

I usually make this when friends come over or when I just want something comforting without hovering over the stove for hours. The beauty of lentil soup with spinach is that you can adapt it to what you have on hand. Some weeks I stick to the recipe exactly, and other weeks I’ll swap an herb, add an extra squeeze of citrus, or toss in some seasonal veggies. Either way, it always turns out satisfying and delicious.

Another reason I love this dish is how flexible it is with sides. You can keep it simple with a green salad and bread, or dress it up with roasted vegetables and grains. I’ve even used leftovers as the base for next-day lunches—tucked into wraps, tossed on top of salad, or reheated for a quick dinner. It’s a real workhorse of a recipe.

If you’re new to cooking or just looking for something reliable to add to your rotation, give this lentil soup with spinach a try. The flavors are classic, the steps are straightforward, and you’ll feel accomplished pulling it out of the oven or off the stove. Let’s get into the recipe, but don’t skip the tips and FAQs—I’ve included some notes to help you make it your own.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 cup red lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 2 cups baby spinach
• Salt and pepper to taste

Instructions

1. Sauté onion and carrots in oil 5 minutes. Add garlic and cumin 30 seconds.
2. Add lentils, tomatoes, and broth; simmer 18–20 minutes until lentils are tender.
3. Stir in spinach to wilt; season to taste.

Tips

• Blend a cup of soup for creamier texture, then stir back in.
• Finish with lemon for brightness.

FAQs

Q: Use brown lentils?
A: Yes—add 10–15 minutes to cooking time.

Q: Freeze?
A: Yes, up to 3 months.