Go Back
Lentil Soup with Spinach and Tomatoes Recipe
Ash Tyrrell

Lentil Soup with Spinach and Tomatoes Recipe

I’ve made this Lentil Soup with Spinach and Tomatoes 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.