Cozy Lentil and Spinach Soup: The Ultimate Comfort Bowl

If you’re looking for a hearty, healthy, and downright cozy meal, this Lentil and Spinach Soup is it!

It’s the kind of recipe that warms you from the inside out—perfect for chilly nights or when you need a quick, wholesome dinner the whole family will love. I’ve been making this for years, and let me tell you, it’s a total winner.

The tender lentils, fresh spinach, and rich broth come together so beautifully, and the best part? It’s packed with nutrients, super budget-friendly, and easy enough to whip up on a busy weeknight.

Let’s make it together!

this recipe!

What You’ll Need

For the soup:

• 1 cup dry green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 6 cups vegetable broth (or chicken broth for non-veg option)
• 1 (14.5-ounce) can diced tomatoes
• 3 cups fresh baby spinach
• 1-2 tablespoons fresh lemon juice (optional)
• Salt and pepper, to taste

Optional toppings:

• Chopped fresh parsley
• Drizzle of olive oil
• Grated Parmesan or croutons

Tools:

• Medium-large soup pot
• Wooden spoon
• Chef’s knife
• Cutting board
• Measuring cups and spoons

Pro Tips

1. Rinse the lentils! Always rinse your lentils in cold water to remove any debris or dust before cooking.
2. Don’t overcook the spinach. Add it at the very end to keep it vibrant and fresh.
3. Taste and adjust. Every broth has different salt levels, so always taste your soup before serving and adjust the seasoning.
4. Get the kids involved! Let them help rinse the lentils or measure out the spices—they’ll love being a part of it!
5. Use fresh lemon juice. That little squeeze at the end adds a pop of brightness that takes this soup to the next level.

Tools Needed

• Medium-large soup pot
• Wooden spoon
• Chef’s knife
• Cutting board
• Measuring cups and spoons

Substitutions and Variations

• Lentils: Swap green or brown lentils for red lentils (just reduce cooking time).
• Spinach: Use kale or Swiss chard if you prefer heartier greens.
• Broth: Swap vegetable broth for chicken broth or water + bouillon cubes.
• Spices: Add a pinch of chili flakes for a little heat.
• Protein boost: Toss in cooked shredded chicken, turkey, or even chickpeas.

Make-Ahead Tips

• Make the soup a day ahead! It tastes even better as the flavors meld overnight.
• Store in the fridge and add the spinach when reheating to keep it fresh and vibrant.

How to Make Lentil and Spinach Soup

Step 1: Prep the veggies

Chop the onion, carrots, celery, and garlic. Set everything aside.

Step 2: Sauté the base

In a large soup pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in the garlic, cumin, smoked paprika, and thyme, and cook for 1 more minute until fragrant.

Step 3: Add lentils and broth

Add the rinsed lentils, vegetable broth, and diced tomatoes (with their juice) to the pot. Bring to a boil, then reduce the heat to low and let simmer for 25-30 minutes, or until the lentils are tender.

Step 4: Add the spinach

Stir in the fresh spinach and let it wilt for 1-2 minutes. Add salt and pepper to taste, and a squeeze of fresh lemon juice if desired.

Step 5: Serve

Ladle the soup into bowls and garnish with parsley, olive oil, or Parmesan if desired. Serve with crusty bread on the side.

Leftovers and Storage

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stove over medium heat. Add a splash of broth or water if it thickens too much.

Let’s Make It!

This Lentil and Spinach Soup is cozy, nourishing, and perfect for the whole family. I hope you enjoy making it as much as I do! If you give it a try, leave a comment below—I’d love to hear how it turned out or answer any questions. Let’s get cooking! 🥣