Hearty Lentil Soup with Spinach Vegetarian Version

Warm up your soul with this comforting and nutritious Hearty Lentil Soup with Spinach—a satisfying vegetarian recipe that's perfect for cozy weeknight dinners or meal prepping. Packed with protein-rich green or brown lentils, fresh spinach, and aromatic vegetables like carrots, celery, and onions, this one-pot wonder is elevated with bold spices including cumin, coriander, and smoked paprika. A splash of fresh lemon juice at the end brightens the flavors, while a garnish of parsley (optional) adds a burst of freshness. Ready in under an hour, this gluten-free, vegetarian soup is ideal for a filling lunch or dinner option. Serve it with crusty bread or a simple side salad for a wholesome meal that’ll have everyone coming back for seconds!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 3 None Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Dried thyme
• 1 None Bay leaf
• 1 15-ounce can Crushed tomatoes
• 1 cup Dried green or brown lentils, rinsed
• 6 cups Vegetable broth
• 4 cups Fresh spinach leaves
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Fresh lemon juice
• 2 tablespoons Optional: Fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic, ground cumin, coriander, smoked paprika, and dried thyme. Cook for another 1 minute until the spices are fragrant.

Step 4

Add the crushed tomatoes, dried lentils, vegetable broth, bay leaf, salt, and black pepper to the pot. Stir to combine.

Step 5

Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 25-30 minutes, or until the lentils are tender.

Step 6

Once the lentils are cooked, discard the bay leaf. Stir in the fresh spinach and cook for 2-3 minutes, or until the spinach is wilted.

Step 7

Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust seasoning if needed.

Step 8

Serve hot, garnished with chopped parsley if desired. Enjoy with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2511.3g)

Amount per serving	% Daily Value*
Calories	1274.8

Total Fat 44.0g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5998.6mg	0%
Total Carbohydrate 183.1g	0%
Dietary Fiber 49.6g	0%
Total Sugars 50.7g
Protein 53.5g	0%

Vitamin D 0IU	0%
Calcium 552.5mg	0%
Iron 22.2mg	0%
Potassium 5599.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 15.9%

Carbs: 54.6%