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!
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
- Rinse the lentils! Always rinse your lentils in cold water to remove any debris or dust before cooking.
- Don’t overcook the spinach. Add it at the very end to keep it vibrant and fresh.
- Taste and adjust. Every broth has different salt levels, so always taste your soup before serving and adjust the seasoning.
- Get the kids involved! Let them help rinse the lentils or measure out the spices—they’ll love being a part of it!
- 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! 🥣