Discover the ultimate comfort food with this hearty and nutritious spinach and lentil soup. Packed with flavor and wholesome ingredients, this recipe is perfect for a cozy weeknight dinner. It’s a simple, one-pot meal that’s both satisfying and incredibly easy to make.
Whether you’re a seasoned cook or a beginner in the kitchen, this soup will surely become a favorite in your household. Enjoy a bowl of this delicious soup that’s not only good for you but also warms you from the inside out.
Table of Contents
Ingredients Required
Here are all the ingredients you’ll need to create this flavorful soup.
- 1 tbsp Extra virgin olive oil
- 1 large yellow onion, finely chopped
- 1 large garlic clove, chopped
- Kosher salt and black pepper to taste
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 1/2 tsp sumac
- 1 1/2 tsp crushed red peppers
- 2 tsp dried mint flakes
- Pinch of sugar
- 1 tbsp flour
- 6 cups low-sodium vegetable broth
- 3 cups water
- 12 ounces frozen cut leaf spinach
- 1 1/2 cups green or brown lentils, rinsed
- Juice of 1 lime
- 2 cups chopped flat-leaf parsley
How to cook Spinach and Lentil Soup?
Follow these simple steps to make the perfect spinach and lentil soup.
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook until they are golden brown. This will build a flavorful base for your soup.
Step 2: Add Spices and Thicken
Add the chopped garlic, ground coriander, cumin, sumac, crushed red pepper, dried mint flakes, a pinch of sugar, and flour. Cook for about 2 minutes, stirring regularly to toast the spices and cook the flour.
Step 3: Bring to a Boil
Pour in the vegetable broth and water. Increase the heat to high and bring the mixture to a rolling boil.
Step 4: Cook the Lentils and Spinach
Add the frozen spinach and the rinsed lentils to the pot. Cook on high for 5 minutes.
Step 5: Simmer the Soup
Reduce the heat to medium-low, cover the pot, and let it simmer for 20-45 minutes, or until the lentils are fully tender. Check the soup occasionally and add more hot water if it becomes too thick.
Step 6: Finishing Touches
Once the lentils are cooked, stir in the lime juice and chopped parsley. Remove the pot from the heat, keep it covered, and let it rest for about 5 minutes before serving.
Your Questions Answered
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. You’ll need about 10-12 ounces of fresh spinach. Add it during the last 5-10 minutes of cooking, or until it has wilted.
What kind of lentils are best for this soup?
Green or brown lentils work best for this recipe as they hold their shape well. Red lentils can also be used, but they will break down more and result in a thicker, creamier soup.
How can I store and reheat the soup?
You can store the soup in an airtight container in the refrigerator for up to 5 days. Reheat it on the stovetop over medium heat until warmed through. The soup may thicken upon standing, so you might need to add a little water or broth when reheating.
Is this soup vegan and gluten-free?
This soup is vegan. To make it gluten-free, simply omit the flour or use a gluten-free thickening agent like cornstarch.
Pro-Tips for the Perfect Soup
For an extra layer of flavor, you can add a tablespoon of tomato paste along with the spices. A dollop of plain yogurt or a sprinkle of feta cheese on top when serving can also add a creamy and tangy finish. To make the soup even more hearty, feel free to add other vegetables like carrots, celery, or potatoes
