Lentil & Spinach Soup

How to make a Lentil and Spinach Soup.


  • 1 cup dried lentils
  • 10 oz fresh baby spinach, chopped
  • 30 oz canned diced tomatoes
  • 1 yellow onion, finely chopped
  • 3 carrots, peeled and finely chopped
  • 4 garlic cloves, minced
  • 5 cups vegetable broth
  • 2 tsp dried oregano
  • 2 tablespoons extra virgin olive oil
  • juice of 1 lemon


  1. First of all, if using fresh lentils, make sure to leave them in water soaking overnight.
  2. In a large pot, warm the olive oil over medium heat.
  3. Add the onion and carrots, then cook for about 3 minutes until the onion is translucent.
  4. Add the garlic and cook for an additional 2-3 minutes.
  5. To the pot, add the spinach.
  6. Cover and cook, stirring intermittently, for 3 minutes more, or until it begins to wilt.
  7. Add the lentils, oregano, diced tomatoes and vegetable broth.
  8. Bring to a low boil then reduce to a simmer.
  9. Cover the pot partially with the lid and cook for 20-30 minutes, or until the lentils are tender.
  10. Remove from the heat, then squeeze fresh lemon juice over top.
  11. Stir to combine.
  12. Serve with fresh crusty bread and enjoy!
Print Friendly, PDF & Email
Click to rate this post!
[Total: 0 Average: 0]
Please help my blog grow by sharing this post with your friends & family.