
This vibrant lentil soup is a bowl of pure comfort, combining earthy brown lentils with the bright, tender bite of fresh spinach. It is simple, deeply nourishing, and comes together in just one pot for an effortless weeknight meal.
A wholesome, plant-based soup that delivers high fiber and plant protein. This recipe uses brown lentils for texture and baby spinach for a boost of iron, resulting in a balanced, filling lunch or dinner.
| Calories | 450 kcal |
| Protein | 25g |
| Carbohydrates | 45g |
| Fat | 15g |
Yes, but red lentils break down faster and create a thicker, mushier texture. Reduce simmering time to 15–20 minutes.
Keep in an airtight container in the fridge for up to 4 days. It freezes beautifully for up to 3 months.
Yes, all ingredients are naturally gluten-free. Just check your vegetable broth label to ensure it is certified gluten-free.




Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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