Description
A warming and nourishing lentil soup with spinach and lemon that combines earthy flavors with a bright twist, perfect for quick weeknight dinners or impressing guests.
Ingredients
Scale
- 1 cup dried brown or green lentils, rinsed and picked over
- 2 tablespoons olive oil (plus extra for serving)
- 1 large onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon red pepper flakes (optional)
- 1 bay leaf
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth (use chicken broth if not vegetarian)
- 4 cups fresh spinach, roughly chopped
- Juice from 1 large lemon (about 3 tablespoons)
- Zest from half a lemon
- Salt and freshly ground black pepper to taste
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery with a pinch of salt. Cook for 5-7 minutes until vegetables begin to soften.
- Add minced garlic, cumin, coriander, and red pepper flakes (if using). Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the lentils to the pot and stir to coat with oil and spices. Cook for 1 minute to lightly toast the lentils.
- Pour in the diced tomatoes with their juice, vegetable broth, and add the bay leaf. Stir to combine all ingredients.
- Bring the soup to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid and cook for 25-30 minutes, or until lentils are tender but still hold their shape.
- Once lentils are tender, remove the bay leaf. For a thicker texture, use an immersion blender to partially blend a portion of the soup (optional).
- Stir in the chopped spinach and cook until just wilted, about 2-3 minutes.
- Remove pot from heat. Stir in lemon juice, lemon zest, and season with salt and pepper to taste.
- Let the soup rest for 5 minutes to allow flavors to meld together.
- Ladle into bowls, drizzle with a little olive oil, and garnish with fresh parsley.
Notes
- Consider adding a pinch of smoked paprika for added depth of flavor.
- For best flavor, use fresh lemon juice rather than bottled.
- Try serving with crusty bread or a dollop of Greek yogurt.
- This soup freezes well for up to 2 months; thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 245
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 15 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: lentil soup, spinach soup, lemon soup, vegan soup, healthy soup, easy soup, mediterranean lentil soup