Hearty Lentil Soup Spinach Lemon (Printer-friendly)

Earthy lentils combined with tender spinach and refreshing lemon create a warm, filling dish.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Legumes

06 - 1 cup dried brown or green lentils, rinsed

→ Liquids & Seasonings

07 - 6 cups vegetable broth, gluten-free if needed
08 - 1 teaspoon ground cumin
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1/2 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Greens & Finish

13 - 4 cups fresh spinach, roughly chopped
14 - 1 lemon, juiced
15 - 2 tablespoons fresh parsley, chopped (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute, stirring constantly.
03 - Stir in lentils, ground cumin, dried thyme, bay leaf, and smoked paprika until evenly combined.
04 - Pour in vegetable broth and bring to boil. Reduce heat, cover, and simmer for 25 to 30 minutes until lentils become tender.
05 - Remove bay leaf, add chopped spinach, and simmer another 3 to 4 minutes until wilted.
06 - Stir in lemon juice. Adjust seasoning with salt and pepper to taste.
07 - Ladle soup into bowls, garnish with parsley if desired, and serve with lemon wedges.

# Expert Tips:

01 -
  • It comes together faster than you'd think, and somehow tastes like you've been simmering it all day.
  • The lemon doesn't announce itself until the very end, then suddenly everything clicks into place.
  • One pot, no fuss, and it's vegan without any of that trying-too-hard feeling.
02 -
  • Don't skip rinsing the lentils—it removes a fine starch that makes the broth cloudier and less clean-tasting than it should be.
  • The bay leaf is non-negotiable; it adds an underline of flavor that you can't quite identify but absolutely feel.
03 -
  • If your lentils are older, they may take longer to soften, so start checking around 25 minutes and add a few more minutes if needed.
  • The soup thickens as it cools, so if you're reheating it the next day, add a splash of broth or water to loosen it back to your preferred consistency.

Return