Spinach Lentil Soup
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 2 carrots chopped
- 1 onion chopped
- 1 rib celery chopped
- 3 cloves garlic grated
- 1 teaspoon paprika
- 1 cup (200 g) dried lentils green or brown, rinsed
- 6 cups (1.5 L) vegetable broth or chicken broth
- 2 cans crushed tomatoes 15 oz / 400 g each can
- 1½ teaspoons dried oregano
- ¼ teaspoon red pepper flakes
- ¾ teaspoons salt or more to taste + black pepper
- ½ pound (230 g) spinach
- 1 lemon the juice
- Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 2 carrots, 1 onion, and 1 rib celery (all chopped), and cook for about 4 minutes until the onion is soft and translucent. Stir often. Add 3 cloves garlic (grated) and 1 teaspoon paprika, then cook for 1 more minute until fragrant.
- Simmer the lentils: Rinse 1 cup dried lentils under cold water and check for any small stones. Add them to the pot with 6 cups vegetable broth, 2 cans crushed tomatoes, 1½ teaspoons dried oregano, ¼ teaspoon red pepper flakes, ¾ teaspoons salt, and black pepper.Bring to a boil, then reduce the heat and simmer gently for about 30 minutes until the lentils are tender but still hold their shape. Stir every now and then.
- Blend for creaminess: Blend about 2 cups of the soup, then stir it back in for a creamy texture. You can skip this step if you prefer a chunkier soup. Stir in ½ pound spinach and cook for 3 minutes until wilted.
- Serve and finish: Add more broth or water if the soup feels too thick. Taste and adjust the seasoning, then serve with a squeeze of lemon juice and some crusty bread.
Substitutions
- Lentils → Red lentils for a creamier soup, or 3 cans of lentils (15 oz / 400 g each) for a quick version (reduce broth by half).
- Spinach → Baby kale, Swiss chard, or frozen spinach for a similar heart healthy twist.
- Olive oil → Avocado oil or a small pat of butter for a richer flavor.
- Carrots → Sweet potatoes or parsnips for a slightly sweeter, earthy taste.
- Onion → Leeks or shallots for a milder, more delicate flavor.
- Celery → Bell pepper or fennel stalks for a light, aromatic alternative.
- Garlic → Roasted garlic or a pinch of garlic powder for gentler flavor.
- Oregano → Italian seasoning or thyme for a fresh herbal touch.
- Paprika → Smoked paprika, chili flakes, or ground cumin for a warm, spicy note.
- Broth → Bouillon powder dissolved in water for convenience and longer shelf life.
- Crushed tomatoes → Diced tomatoes for texture or tomato sauce for a smooth base.
- Lemon juice → Freshly grated lemon zest or a splash of vinegar for brightness.
- Sauté the veggies slowly to build a rich, aromatic base for deep Mediterranean flavor.
- Rinse the lentils well under cold water and remove any small stones for the best texture.
- Simmer gently on medium-low heat so the lentils cook evenly and stay tender.
- Blend a little for creaminess to get a velvety texture while keeping some lentils whole.
- Add the greens last to keep the spinach bright, fresh, and full of nutrients.
- Adjust consistency with extra broth or water, or simmer uncovered to thicken.
- Finish with lemon juice to brighten the flavor and balance the richness.
- Serve with bread for a wholesome, high fiber meal that feels hearty and satisfying.
- Reheat gently with a splash of water to restore the perfect texture after storing.
