Lentil Soup with Spinach and Tomatoes Recipe

Ben Carraoli

Lentil Soup with Spinach and Tomatoes Recipe

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.

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Prep Time 10

Cook Time 40

Total Time 50

Course: Dinner

Calories: 800

Ingredients Method

Ingredients

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.

Method

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.
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.
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.
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.