Lentil & Spinach Soup Recipe

Introduction

This Lentil & Spinach Soup is a hearty, comforting dish perfect for any day of the week. Packed with wholesome vegetables and flavorful spices, it’s easy to prepare and nourishing to the soul.

Ingredients

• 2 cups dried green lentils (sorted & rinsed)
• 8 cups vegetable stock
• 2 stalks celery (small diced)
• 4 medium carrots (small diced)
• 1 medium onion (small diced)
• 1 shallot (small diced)
• 3 garlic cloves (minced)
• 1 14-oz can fire roasted petite diced tomatoes
• 1 dried bay leaf
• 1/2 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or to taste)
• 1/2 teaspoon ground black pepper
• 2 teaspoons kosher salt
• 9 oz bag fresh spinach (roughly chopped)
• 1 tablespoon red wine vinegar

Instructions

1. Step 1: In a 6-quart or larger slow cooker, combine all ingredients except the spinach and red wine vinegar. Stir well, cover, and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
2. Step 2: About 15 minutes before the cooking time ends, remove the bay leaf. Add the chopped spinach and red wine vinegar, stir, and let the spinach wilt for 10 to 15 minutes.
3. Step 3: Serve the soup hot, seasoned with extra ground black pepper or grated Parmesan cheese if desired. Enjoy!

Tips & Variations

• For a creamier texture, use an immersion blender to puree part of the soup before adding the spinach.
• Substitute fresh kale for spinach if preferred, adding it at the same time.
• Adjust the cayenne pepper to control the soup’s heat level to your liking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

While you can use canned lentils, dried lentils provide better texture and flavor when slow-cooked. If using canned, add them near the end of the cooking time to avoid overcooking.

Is this soup vegan?

Yes, this soup is naturally vegan. To keep it vegan, omit any cheese toppings or use a plant-based alternative.

Lentil & Spinach Soup Recipe

Print Recipe

★★★★★

4.9 from 132 reviews

A hearty and nutritious Lentil & Spinach Soup slow-cooked to perfection, combining green lentils, fresh vegetables, and aromatic spices for a comforting and flavorful meal.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 7 hours 30 minutes
• Total Time: 7 hours 50 minutes
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups dried green lentils (sorted & rinsed)
• 8 cups vegetable stock
• 2 stalks celery (small diced)
• 4 medium carrots (small diced)
• 1 medium onion (small diced)
• 1 shallot (small diced)
• 3 garlic cloves (minced)
• 1 14-oz can fire roasted petite diced tomatoes
• 1 dried bay leaf
• 1/2 tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (or to taste)
• 1/2 tsp ground black pepper
• 2 tsp kosher salt
• 9 oz bag fresh spinach (roughly chopped)
• 1 tbsp red wine vinegar

Instructions

1. Prepare Ingredients: Sort and rinse the dried green lentils under cold water. Dice the celery, carrots, onion, and shallot into small pieces, and mince the garlic cloves.
2. Add to Slow Cooker: In a 6-quart or larger slow cooker, combine the green lentils, vegetable stock, diced celery, carrots, onion, shallot, minced garlic, fire roasted petite diced tomatoes, dried bay leaf, dried thyme, ground cumin, smoked paprika, cayenne pepper, ground black pepper, and kosher salt. Stir to mix all ingredients evenly.
3. Slow Cook the Soup: Cover the slow cooker and cook on low for 7 to 8 hours or on high for 3 to 4 hours. This slow cooking allows the lentils to become tender and the flavors to develop deeply.
4. Prepare for Final Touches: About 15 minutes before the soup finishes cooking, carefully remove the bay leaf from the slow cooker. Then add the roughly chopped fresh spinach and the red wine vinegar to the soup. Stir well to combine.
5. Wilt the Spinach: Allow the soup to continue cooking for another 10 to 15 minutes so the spinach can wilt properly, enhancing the soup with fresh green color and nutrients.
6. Serve: Spoon the hot soup into bowls, and optionally top with freshly ground black pepper or grated Parmesan cheese for added flavor and richness.
7. Enjoy: Serve warm and enjoy a nutritious, comforting lentil and spinach soup perfect for any day.

Notes

• Adjust the cayenne pepper according to your preferred spice level.
• You can substitute fresh spinach with kale or Swiss chard if desired.
• This soup freezes well; store leftovers in airtight containers for up to 3 months.
• For a creamier texture, blend a portion of the soup before adding the spinach.
• Use low-sodium vegetable stock to reduce sodium content.

Keywords: lentil soup, spinach soup, slow cooker soup, vegetarian soup, healthy soup, lentils, comfort food, easy soup recipe