Recipes / Soups & Stews / Lentil Soup with Spinach
Lentil Soup with Spinach
This hearty, plant-based lentil soup is packed with protein and fiber, simmered with warm spices, tomatoes, and a finishing handful of spinach. It is inexpensive, wholesome, and freezes beautifully.
Why You'll Love This
- Budget-friendly, plant-based, and high in protein and fiber
- One-pot and freezer-friendly
- Warmly spiced without being spicy-hot
Ingredients
- 2 tablespoonsolive oil
- 1 mediumyellow onion, diced
- 2 mediumcarrots, diced
- 2 stalkscelery, diced
- 4 clovesgarlic, minced
- 1.5 teaspoonsground cumin
- 1 teaspoonground coriander
- 0.5 teaspoonsmoked paprika
- 1 (14.5 ounce) candiced tomatoes
- 1.5 cupsdried brown or green lentils, rinsed and picked over
- 6 cupsvegetable broth
- 1.5 teaspoonssalt, plus more to taste
- 0.5 teaspoonblack pepper
- 3 cupsbaby spinach
- 1 tablespoonlemon juice
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Heat the olive oil in a large 5-quart pot over medium heat until shimmering.
The rest of this recipe is for members
Join Krista Denio Membership to unlock all 11 steps of this recipe, plus 105 more members-only recipes.
You Might Also Like
New England Clam Chowder
Creamy, thick, and studded with tender clams and potatoes, this chowder is a New England classic best eaten...
Louisiana Chicken and Andouille Gumbo
A deep, dark roux is the soul of this classic Louisiana gumbo, built up with the holy trinity of onion, cel...
Italian Minestrone Soup
A vibrant, vegetable-packed Italian classic simmered with beans, pasta, and a Parmesan rind for extra depth...
Creamy Tomato Basil Soup
Silky, bright, and tangy-sweet, this tomato soup is blended smooth with fresh basil and a touch of cream. P...