This Lentil Spinach Soup is made with brown lentils, diced tomatoes, carrots, and fresh spinach stirred in at the end, simmered in a broth seasoned with cumin and garlic.

It’s a filling, plant-based Mediterranean flavored soup that doesn’t need meat to feel like a full meal.

I make a big pot of this on Sunday to have ready for lunches through the week, since it reheats well and the flavor only gets better after a day in the fridge.

It’s also an easy one to keep vegetarian or vegan depending on the broth you use.

If you like hearty, plant-forward soups like this one, these are worth trying too:

Ingredients You’ll Need

Brown lentils hold their shape well through a long simmer and don’t need to be soaked ahead of time. Diced tomatoes and carrots add sweetness that balances the earthiness of the lentils, and fresh spinach stirred in at the end keeps its color and texture.

Ingredients

2 tbsp olive oil
1 medium onion, diced
3 carrots, diced
3 cloves garlic, minced
1 tbsp ground cumin
1 tsp smoked paprika
1 can (14.5 oz) diced tomatoes
1 cup dried brown lentils, rinsed
6 cups vegetable or chicken broth
4 cups fresh spinach, roughly chopped
2 tbsp lemon juice
Salt and pepper, to taste

Directions

Heat the olive oil in a large pot over medium heat.
Add the onion and carrots and cook for 6 to 7 minutes, stirring occasionally, until softened.
Stir in the garlic, cumin, and smoked paprika and cook for about a minute, until fragrant.
Add the diced tomatoes, lentils, and broth to the pot.
Stir well and bring the soup to a boil.
Reduce the heat to low, cover, and simmer for 25 to 30 minutes, until the lentils are tender.
Check the lentils around the 25-minute mark – they should be soft but still holding their shape, not mushy.
This one takes a bit of patience since lentil cooking time can vary a lot depending on their age.
Older lentils sometimes need an extra 10 minutes, so don’t be surprised if yours run a little long.
Once the lentils are tender, stir in the chopped spinach a couple of handfuls at a time.
Let it wilt into the hot soup for about 2 minutes, stirring gently.
The spinach cooks down quickly, so it doesn’t need much time at all.
Remove the pot from the heat and stir in the lemon juice.
Taste and adjust the seasoning with salt and pepper.
Let the soup rest for a couple of minutes before ladling it into bowls.
Serve hot and enjoy!

Important Recipe Notes

Rinse the lentils before cooking. This removes any dust or small debris that can sometimes come in the bag, and it’s a step worth not skipping.
Cook time can vary with lentil age. Older lentils take noticeably longer to soften, so start checking around the 25-minute mark and keep going if they’re still firm.

Add the spinach at the very end, not earlier. It wilts fast and loses its bright green color if it simmers too long in the hot broth.
This soup thickens as it sits, since the lentils keep absorbing liquid. Thin leftovers with a splash of broth or water when reheating.
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. This one freezes well since there’s no cream involved.

No brown lentils on hand? Green lentils work as a substitute, though they hold their shape a little better and may need a few extra minutes to soften.

How to Serve, Store & Customize This Recipe

Serving:

Serve hot with a squeeze of extra lemon and some crusty bread on the side for dipping. A drizzle of olive oil over the top adds a nice finish right before eating.

Storage:

Keep leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 3 months and thaw overnight in the fridge before reheating on the stove.

Customization:

Add a diced potato along with the carrots for a heartier version, or stir in a pinch of red pepper flakes for some heat.

Swap the spinach for kale if that’s what you have, just add it a few minutes earlier since kale takes a bit longer to wilt.