Do Share Recipe

Hearty Lentil Soup with Spinach and Tomatoes Recipe: A Comforting Bowl

I can’t tell you how much I enjoyed making this Lentil Soup with Spinach and Tomatoes recipe. The aroma that filled my kitchen reminded me of cozy family dinners. It’s hearty, comforting, and simple to prepare, yet tastes like it took hours.

Just like trying Vegetable Fajitas with Homemade Guacamole Recipe, this soup brings warmth and satisfaction in every spoonful. Let me guide you through my favorite way to make it.

Ingredients You’ll Need for a Flavorful Soup

The secret to a delicious soup lies in the balance of fresh vegetables, spices, and herbs. Here’s what you’ll need and why it matters:

2 1/2 cups green lentils, rinsed and drained – These are hearty and hold shape well.
5 garlic cloves, minced and split – Adding half at the start and half at the end boosts flavor.
1 large onion, finely chopped – Builds the flavor base.
3 large carrots, diced – Adds sweetness and depth.
2 large celery stalks, diced – Enhances texture and flavor.
1 tablespoon avocado oil – Perfect for sautéing, with a mild nutty taste.
28 oz can low-sodium diced tomatoes – Adds tanginess and richness.
12 cups low-sodium vegetable stock – Provides a savory backbone without overpowering.
2 teaspoons ground cumin – Brings warmth and earthiness.
2 teaspoons dried oregano – Adds a fragrant, herby touch.
1 teaspoon salt – Adjust to taste.
Black pepper, freshly ground – Brightens the flavors.
3 bay leaves – Adds depth and aroma.
3 generous handfuls of spinach – Fresh, not frozen, for best texture.
1/2 cup chopped parsley – Adds freshness at the end.
Grated parmesan, for topping – A savory finishing touch.

Note: These ingredients make several servings, enough for a family meal or meal prep for the week.

Cooking Time at a Glance

Prep Time: 10–15 minutes
Cooking Time: 40–45 minutes
Total Time: 50–60 minutes

Equipment You’ll Need

Cooking this soup doesn’t require much, just a few basics:

Large heavy-bottomed pot or Dutch oven – For even cooking.
Wooden spoon – Perfect for stirring without scratching the pot.
Sharp knife – Makes chopping vegetables easier and faster.
Ladle – For serving without mess.

How to Make Lentil Soup with Spinach and Tomatoes

Step 1: Sauté the Vegetables

Start by heating avocado oil in a large pot over medium heat. Once it’s hot, toss in half of the garlic and all the onion. Let them sauté for about two minutes until the onion softens and turns translucent. Add the carrots and celery, then stir and cook for another few minutes. This step creates a flavorful base for the soup.

Step 2: Add the Lentils and Spices

Now it’s time to build more depth. Stir in the cumin, oregano, and rinsed lentils. Let them cook for about three minutes. This allows the spices to release their aromas and coat the lentils, making every bite flavorful.

Step 3: Cook the Soup Base

Next, pour in the diced tomatoes, vegetable stock, salt, pepper, and bay leaves. Stir well and cover the pot with a lid. Bring everything to a boil, then reduce the heat to a simmer. Let it bubble gently for 30 minutes. During this time, the lentils soften and absorb the delicious flavors.

Step 4: Final Touches

Once the soup has simmered, remove the lid and add the spinach along with the remaining garlic. Stir gently so the spinach wilts into the soup. Finally, sprinkle in fresh parsley, give it one last stir, and it’s ready to serve. Don’t forget that Parmesan topping—it makes the soup even more comforting.

Additional Tips for Making This Recipe Better

From my own experience, here are some little tweaks that make this soup even tastier:

Use fresh spinach instead of frozen—it keeps the texture bright.
Add the garlic in two stages, so it tastes fresh and aromatic.
Don’t skip the Parmesan; it truly elevates the flavor.
A squeeze of lemon before serving makes the soup more vibrant.
If you want it creamier, blend half the soup and mix it back in.

Delicious Variations to Try

The beauty of this soup is how adaptable it is. You can try different twists:

Swap spinach with kale for a sturdier texture.
Add zucchini or bell peppers for more veggies.
Use chicken or beef broth instead of vegetable stock if you prefer.
For a dairy-free option, skip the Parmesan or use nutritional yeast.
For a heartier dinner recipe, add cooked quinoa or barley for extra bite.

You can also explore fun sides, like trying Berry Blast Smoothie with Flaxseed for dessert after this hearty meal.

Serving Ideas for a Complete Meal

To make your bowl of soup even more satisfying, try serving it with:

Crusty sourdough bread.
A fresh garden salad with lemon vinaigrette.
A side of roasted vegetables.
Garlic bread for extra comfort.
A sprinkle of chili flakes for spice lovers.

Nutritional Breakdown (Approximate for Whole Recipe)

Calories: 800–900
Protein: 40–50 g
Fat: 20–25 g
Carbohydrates: 120–130 g

How to Store Lentil Soup with Spinach and Tomatoes

Refrigerating

Store leftovers in an airtight container in the fridge. It stays fresh for 4–5 days. Reheat gently on the stove over low heat, adding a splash of water if it thickens too much.

Freezing

This soup freezes well. Let it cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm the soup slowly on the stove, stirring occasionally. If you’re in a rush, the microwave works too. Just cover the bowl loosely to avoid splatters.

Why You’ll Love This Recipe

Here’s why this lentil soup might just become your new favorite:

Easy to Make: Simple steps with minimal equipment needed.
Nutritious and Filling: Packed with protein, fiber, and vitamins.
Versatile: You can adjust the spices and vegetables to your taste.
Perfect for Meal Prep: Stores well in the fridge or freezer.
Comforting Flavor: A bowl that warms both body and soul.

Ben Carraoli