Name: Lentil Soup with Spinach and Tomatoes Recipe
Prep time: 10 min
Cook time: 25 min
Ingredients: Olive oil – 2 tablespoons (used to sauté the vegetables gently and build the flavor base); Onion – 1 medium (finely chopped (yellow onion works best because it becomes lightly sweet when cooked)); Garlic – 3 cloves (minced (freshly minced garlic gives a stronger, cleaner flavor than jarred garlic)); Carrots – 2 medium (diced (adds natural sweetness and makes the soup more filling)); Celery – 2 stalks (chopped (provides an aromatic depth and balances the sweetness of carrots)); Dry lentils – 1 cup (rinsed (brown or green lentils hold their shape and don’t turn mushy)); Canned diced tomatoes – 1 can (14.5 oz (adds acidity and brightness to balance earthy lentils)); Tomato paste – 2 tablespoons (intensifies tomato flavor and slightly thickens the soup); Vegetable broth – 6 cups (a flavorful broth enhances taste without overpowering the vegetables); Ground cumin – 1 teaspoon (adds warmth and an earthy note that pairs perfectly with lentils); Paprika – 1 teaspoon (gives mild smokiness and depth without too much heat); Salt – ¾ teaspoon (or to taste (brings all the flavors together)); Black pepper – ½ teaspoon (adds subtle heat and complexity); Fresh spinach – 4 cups (roughly chopped (fresh spinach wilts beautifully and keeps the texture vibrant; avoid frozen)); Lemon juice – 1 tablespoon (added at the end to brighten the soup and balance flavors)

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I’ve made this Lentil Soup with Spinach and Tomatoes Recipe more times than I can count, and every single time it surprises me with how comforting it feels. The first time I cooked it, I was honestly just trying to use up pantry lentils and a bag of fresh spinach. By the time it finished simmering, my kitchen smelled warm, earthy, and inviting.

I remember taking that first spoonful and thinking, why don’t I make this more often? This is one of those recipes I keep coming back to when I want something nourishing, simple, and deeply satisfying, just like the one pot spanish chorizo fried rice recipe that works perfectly when you want bold flavor without complicated steps.

Ingredients

This recipe uses everyday ingredients, but each one plays an important role in building flavor and texture.

Each ingredient is simple, but together they create a deeply flavorful and nourishing soup.

Olive oil – 2 tablespoons (used to sauté the vegetables gently and build the flavor base)
Onion – 1 medium, finely chopped (yellow onion works best because it becomes lightly sweet when cooked)
Garlic – 3 cloves, minced (freshly minced garlic gives a stronger, cleaner flavor than jarred garlic)
Carrots – 2 medium, diced (adds natural sweetness and makes the soup more filling)
Celery – 2 stalks, chopped (provides an aromatic depth and balances the sweetness of carrots)
Dry lentils – 1 cup, rinsed (brown or green lentils hold their shape and don’t turn mushy)
Canned diced tomatoes – 1 can, 14.5 oz (adds acidity and brightness to balance earthy lentils)
Tomato paste – 2 tablespoons (intensifies tomato flavor and slightly thickens the soup)
Vegetable broth – 6 cups (a flavorful broth enhances taste without overpowering the vegetables)
Ground cumin – 1 teaspoon (adds warmth and an earthy note that pairs perfectly with lentils)
Paprika – 1 teaspoon (gives mild smokiness and depth without too much heat)
Salt – ¾ teaspoon, or to taste (brings all the flavors together)
Black pepper – ½ teaspoon (adds subtle heat and complexity)
Fresh spinach – 4 cups, roughly chopped (fresh spinach wilts beautifully and keeps the texture vibrant; avoid frozen)
Lemon juice – 1 tablespoon (added at the end to brighten the soup and balance flavors)

Note: This ingredient quantity makes approximately 4 generous servings.

Variations

This soup is incredibly flexible, which makes it easy to customize.

You can make it dairy-free as written since it naturally contains no dairy. For extra protein, add cooked chickpeas or white beans during the last 10 minutes of cooking. If you want a spicier version, a pinch of red pepper flakes or a dash of cayenne works beautifully. For a deeper flavor, stir in a small amount of smoked paprika or a splash of balsamic vinegar. You can also swap spinach for kale, but keep in mind kale needs a few extra minutes to soften.

Cooking Time

Here’s how much time you’ll need from start to finish.

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Equipment You Need

A few basic kitchen tools make this recipe smooth and stress-free.

Large pot or Dutch oven – for cooking the soup evenly
Cutting board – to prep vegetables safely
Sharp knife – for clean, quick chopping
Wooden spoon – to stir without scratching the pot
Measuring cups and spoons – for accurate ingredient portions

How to Make Lentil Soup with Spinach and Tomatoes Recipe?

This recipe comes together in simple stages, building flavor step by step.

Preparing the Base

Start by heating olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, stirring occasionally until softened. This step builds the foundation of the soup, so let the vegetables cook until fragrant and tender.

Adding Aromatics and Spices

Stir in the minced garlic, cumin, and paprika, cooking for about a minute. This brief step allows the spices to bloom and release their aroma. Be careful not to burn the garlic, as it can turn bitter.

Building the Soup

Add the lentils, diced tomatoes, tomato paste, and vegetable broth to the pot. Stir everything together and bring it to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered.

Simmering to Perfection

Let the soup simmer for about 30 minutes, stirring occasionally. The lentils should become tender but not mushy. This slow simmer allows the flavors to meld and deepen naturally.

Finishing Touches

Stir in the fresh spinach and cook for another 2 to 3 minutes until wilted. Finish with lemon juice, salt, and black pepper. Taste and adjust seasoning before serving.

Additional Tips for Making This Recipe Better

After making this soup many times, I’ve picked up a few tricks that really elevate it.

I like to rinse the lentils thoroughly to remove excess starch and keep the broth clear.
Letting the soup rest for 10 minutes before serving improves the flavor noticeably.
I sometimes add a drizzle of olive oil on top just before serving for extra richness.
If the soup thickens too much, I simply add a splash of warm broth or water.

How to Serve Lentil Soup with Spinach and Tomatoes Recipe?

This soup is hearty enough to stand alone, but it also pairs well with simple sides. I love serving it with crusty bread or warm pita for dipping. A light side salad with lemon dressing keeps the meal fresh and balanced, and on days when I’m planning comforting meals ahead of time, recipes such as the mexican birria crockpot recipe fit nicely into the same cozy, slow-cooked style of cooking.

Nutritional Information

This soup is wholesome and nutrient-dense, making it perfect for everyday meals.

Calories: About 250 per serving
Protein: High plant-based protein from lentils
Carbohydrates: Complex carbs that keep you full longer
Fat: Low, with healthy fats from olive oil

Make Ahead and Storage

Storing

Once cooled, store the soup in an airtight container in the refrigerator. It stays fresh for up to 4 days and tastes even better the next day.

Freezing

This soup freezes very well. I freeze it in individual portions for easy meals, and it keeps well for up to 3 months.

Reheating

Reheat on the stovetop over medium heat or in the microwave. Add a little water or broth if it thickens during storage.

Why You’ll Love This Recipe?

There are so many reasons this soup has become a staple in my kitchen.

It’s easy to make and uses simple pantry ingredients, so I can cook it anytime.
The recipe is naturally vegan and can fit many dietary needs without changes.
It’s hearty, filling, and comforting without feeling heavy.
The flavors are customizable, so I never get bored of it.
It stores and reheats beautifully, making it perfect for meal prep.

This Lentil Soup with Spinach and Tomatoes is one of those recipes that proves healthy food can still be deeply satisfying. Once you try it, it’s likely to earn a permanent spot in your weekly rotation.

Ash Tyrrell