If you're after a straightforward vegetarian soup, try this One-Pot Lentil Spinach Soup. It's easy to make, featuring a balanced mix of lentils and fresh spinach. Quick to prepare, it's an ideal option for both weeknight dinners and meal prepping. The soup's simplicity ensures it reheats well, maintaining its deliciousness every time.
- Olive oil
- Minced garlic
- Red potatoes
- Vegetable broth
- Fresh or frozen spinach
- Bay leaves
- Salt, pepper, and crushed red pepper
How to make
- Start by sauteing your vegetables. Heat the pan- I love using my enameled dutch oven.
- Add in the olive oil, let it heat for about 30 seconds, then add in the chopped onions, carrots, and celery.
- Cook them for about 7-10 minutes on medium heat.
- Next in is the minced garlic. Cook for another minute.
- Pour in the vegetable broth, lentils, red potatoes, and seasoning.
- Bring the mixture to a boil over high heat.
- Reduce the heat to medium-low and cook for 1 hour- to 1 ½ hours.
- Once the potatoes are tender and the lentils are too, add in the spinach. Let it cook for 5 minutes.
- Taste and adjust the seasoning as needed.
- Serve while it is hot.
Tips and tricks
There are a few things to know about this simple recipe, let me line these out so you can make it perfectly the first time and every time.
- This is a one-pot dish, no need to dirty anything else.
- Don’t overcomplicate it. Saute the vegetables, and add in all other ingredients, but the spinach. Cook, then add in the spinach last.
- Be sure to mix occasionally, this will ensure it won’t burn during the cooking time.
- Along with this, be sure to turn the heat to medium-low once it comes to a boil. You don’t want it to burn.
Types of lentils to use in lentil soup
- Brown Lentils: These are the most common types of lentils and are often used in lentil soup. They hold their shape well during cooking and have a mild, earthy flavor. They are also very cheap and the ones I use most often.
- Green Lentils: These have a slightly peppery flavor and retain their shape when cooked. They take a bit longer to cook than brown lentils.
- French Green Lentils (Puy Lentils): These lentils are small and dark green. They hold their shape well and have a rich, earthy flavor. They are often used in salads and soups.
- Red Lentils: These lentils cook relatively quickly and tend to break down during cooking, giving the soup a thicker consistency. They have a slightly sweet and nutty flavor.
- Black Lentils (Beluga Lentils): These lentils are small and black, resembling caviar. They hold their shape well and have a rich, earthy flavor.
How to store lentil soup
This soup is perfect for meal prep, so let me show you how to store it for later use.
For storing the soup in the fridge, be sure to cool it completely at room temperature. Once it is cooled, move it to an airtight container and then to the fridge. It will hold in the fridge for about 7 days!
To reheat, you can either do it in the microwave or cooktop. I promise it is even better the second time around!
Another great thing about this soup is you can freeze it! Just as with the method above, the soup will need to be cooled completely to room temperature. Once it is cooled, move to a freezer-safe container.
Place in the freezer. It can be frozen for up to 3 months!
When you are ready to serve, be sure to place it in the fridge overnight to thaw. Then reheat as you like.
Other lentil recipes
If you love lentils as much as I do, let me share a few more of my favorite recipes.
One-pot lentil and spinach soup
- Large stock pot. I love to use my enameled dutch oven, link is in post.
- ¼ cup olive oil
- 1 cup onion medium dice
- 1.5 cup carrots, medium dice
- 1 cup celery medium dice
- 1 tablespoon minced garlic
- 12 cups vegetable broth
- 2 pounds lentils
- 4 cups cubed potatoes
- 1 teaspoon crushed red pepper
- 2 bay leaves
- 6 cups spinach, rough chop This is a variable, if you want more or less, change the amount. I also do a rough chop as my youngest son really isn't into spinach. As long as I keep it smaller, he can handle it.
- salt and pepper to taste
- Heat a large pot over medium heat. Pour in the olive oil and let this heat for about 30 seconds.
- Add in the onions, celery, and carrots. Saute for 7-10 minutes, stirring occasionally.
- Add the minced garlic and cook another 2 minutes, stirring to prevent burning.
- Pour in the broth, lentils, potatoes, crushed red pepper, 2 bay leaves, 1 teaspoon of salt, and ½ teaspoon ground black pepper.
- Bring this to a boil over high heat. Once it comes to a boil, reduce heat to medium-low and continue to cook for about 45 minutes- to 1 ½ hours until the potatoes and lentils are tender.
- Taste and adjust seasoning as needed.
- Add in the spinach and let it cook down for about 5-10 minutes.
- After this, it is ready to serve.