Hearty Lentil Soup with Fresh Baby Spinach

Quick Summary

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.

Ingredients

Method

1. 01. Sauté the base. Heat oil in a large pot. Add onions and carrots, cooking until softened, about 5 minutes. Stir in garlic and cumin until fragrant.
2. 02. Simmer. Add the lentils and vegetable broth. Bring to a boil, then reduce heat. Cover and simmer for 30–35 minutes until the lentils are tender.
3. 03. Finish. Stir in the spinach until just wilted. Add the lemon juice and season with salt and pepper before serving warm.

Nutrition Snapshot

Frequently Asked Questions

Can I use red lentils instead?

Yes, but red lentils break down faster and create a thicker, mushier texture. Reduce simmering time to 15–20 minutes.

How do I store this soup?

Keep in an airtight container in the fridge for up to 4 days. It freezes beautifully for up to 3 months.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just check your vegetable broth label to ensure it is certified gluten-free.