Name: Hearty Lentil Soup with Spinach and Spices Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 medium carrots, peeled and chopped; 2 celery ribs, chopped; 14-ounce can crushed or diced tomatoes; 2 cups dry green or brown lentils; 7 cups vegetable broth; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon smoked paprika; 1 teaspoon salt, or to taste; 3 cups baby spinach, sliced into ribbons (or kale); 1 lemon, juiced (about 2 tablespoons)

There’s something incredibly comforting about a bowl of soup that warms you from the inside out—and this Hearty Lentil Soup with Spinach and Spices Recipe does exactly that. It’s packed with wholesome ingredients, bold flavors, and a touch of freshness that makes it feel like a hug in a bowl.

A white bowl filled with thick lentil soup showing many round, light brown lentils mixed with small diced pieces of orange carrots, red tomatoes, translucent cooked onions, and green leafy herbs sprinkled on top. A shiny silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface with small green herb pieces scattered around. Part of another white bowl with the same soup is visible in the top right corner, and a few lemon slices are placed in the top left area of the image. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Lentil Soup with Spinach and Spices Recipe
Top Tip
How to Serve Hearty Lentil Soup with Spinach and Spices Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Lentil Soup with Spinach and Spices Recipe

Why You'll Love This Recipe

This soup holds a special place in my kitchen because it’s as flexible as it is flavorful. Whether you’re cooking for a weeknight or prepping ahead for a cozy weekend, it fits the bill with minimal fuss and maximum taste.

Simple Ingredients: You probably already have most of these pantry staples, so no last-minute grocery trips.
Nutrient-Packed: Lentils bring protein and fiber, while spinach adds a fresh, green boost.
One-Pot Wonder: This recipe comes together without a mountain of dishes—ideal for busy cooks.
Customizable Flavors: The blend of cumin, coriander, and smoked paprika gives it a warm spice base, but you can tweak it to suit your palate.

A close-up image of a large spoon filled with thick lentil stew, showing two layers: the stew itself with small, round lentils in a light brown sauce mixed with finely chopped orange carrots and bits of reddish tomato, and a top layer of bright green chopped herbs scattered on the lentils. The background shows more of the same stew with green herbs floating on top, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every component of this soup plays a part in how it balances flavor and nutrition. I love how the earthiness of lentils pairs with the brightness of lemon and the warmth of spices—plus, spinach adds that lovely green freshness right at the end. When shopping, pick fresh veggies and quality broth for the best results.

Flat lay of fresh chopped medium onion, three peeled garlic cloves, two peeled and chopped medium carrots, two chopped celery ribs, a small white ceramic bowl of crushed ripe red tomatoes, a small white bowl filled with dry green lentils, a small white bowl of golden olive oil, a small white bowl of brown vegetable broth, small white bowls containing ground cumin, ground coriander, and smoked paprika powders, fresh vibrant baby spinach leaves sliced into ribbons arranged on a white ceramic plate, a whole bright yellow lemon, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Starts the base with a smooth richness and helps soften the veggies without overpowering.
Onion: Adds natural sweetness and depth once cooked down; don't skip sautéing it gently.
Garlic: A small punch of pungency that builds complexity in the broth as it simmers.
Carrots: Sweetness and texture, plus vibrant color to brighten the bowl.
Celery: Adds aromatic notes and crunch that melt beautifully after simmering.
Crushed or diced tomatoes: Bring acidity and body, enriching the broth for a satisfying bite.
Green or brown lentils: Nutritious, hearty, and they hold their shape well during cooking.
Vegetable broth: The flavorful liquid foundation—homemade or store-bought works, but choose low sodium if you want more control.
Ground cumin: Earthy warmth that’s essential for that classic lentil spice profile.
Ground coriander: Adds a subtle citrusy sweetness that complements cumin perfectly.
Smoked paprika: Gives a gentle smoky undertone that elevates the whole soup.
Salt: Essential for bringing all the flavors to life; always adjust at the end to taste.
Baby spinach: Tossed in at the end for a fresh green pop and extra nutrients without overpowering the soup.
Lemon juice: Brightens every spoonful with a fresh, tangy lift—don’t skip it!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Hearty Lentil Soup with Spinach and Spices Recipe is its adaptability. Whether you like it thicker or with more broth, or want to add a bit of heat, you can easily tweak it to make it truly yours.

Variation: I sometimes swap the spinach for kale if I want an earthier taste and more texture. It stands up well to the spices and slow simmer.
Spice it up: Add a pinch of cayenne or chopped fresh chili if you like a little kick. It transforms the soup without overpowering the savory base.
Protein boost: Stir in cooked sausage or shredded chicken if you're looking for a non-vegetarian option that adds heartiness.

Step-by-Step: How I Make Hearty Lentil Soup with Spinach and Spices Recipe

Step 1: Sauté the Aromatics

Heat the olive oil over medium heat in a large pot. Add the chopped onion, minced garlic, carrots, and celery. Stir frequently for about 4-5 minutes until everything softens and the mixture is aromatic. Don’t rush this step—it’s the flavor foundation of your soup.

Step 2: Add Tomatoes, Lentils, and Spices

Pour in the can of crushed or diced tomatoes with their juices. Then add your lentils, vegetable broth, and the warming spices: cumin, coriander, and smoked paprika. Give everything a good stir so those flavors start blending early.

Step 3: Simmer Until Tender and Thickened

Bring your pot to a boil, then immediately reduce the heat to low and let it simmer, uncovered, for about 30 minutes. That’s when the lentils soften, and the soup thickens to the perfect consistency. If you prefer it creamier, blend a portion by hand or in a blender, then mix it back in.

Step 4: Finish with Spinach and Lemon

Stir in the sliced baby spinach—the residual heat wilts it to perfection in about a minute. Finally, add fresh lemon juice for brightness. Taste, then season with salt as needed before serving.

Top Tip

Over the years, I’ve learned a few tricks to getting this soup just right every time, and I’m happy to share them so you can skip the guesswork and enjoy it stress-free.

Even Cooking Lentils: Rinse your lentils well beforehand to get rid of dirt and pebbles, and keep an eye on the simmer so they don’t turn mushy.
Balancing Acidity: The lemon juice at the end really wakes up the flavor; adding it too early can make it bitter, so wait until the finish.
Blending for Texture: I usually blend about a quarter of the soup to keep some texture, but if you prefer silky smooth, blend more or all of it.
Spice Adjustments: If you find the smoked paprika too smoky, try sweet paprika instead—it’s a milder, sweeter alternative.

How to Serve Hearty Lentil Soup with Spinach and Spices Recipe

Garnishes

I usually top my bowls with a sprinkle of freshly chopped parsley or a drizzle of good-quality olive oil. Sometimes I add a dollop of yogurt or sour cream for creaminess, which beautifully cuts through the spice and adds extra richness.

Side Dishes

A rustic crusty bread or warm naan is my go-to side—they help soak up every last drop. Roasted vegetables or a simple cucumber salad also pair nicely for a well-rounded, satisfying meal.

Creative Ways to Present

For special occasions, I’ve served this soup inside hollowed-out mini pumpkins or gourds—it makes such a charming presentation! You can also ladle it into mugs for a cozy, informal lunch that’s easy to carry around.

Make Ahead and Storage

Storing Leftovers

After it cools, I store leftover soup in airtight containers in the fridge where it keeps well for up to 4 days. The flavors actually deepen overnight, making the next day’s meal even tastier.

Freezing

This soup freezes beautifully. Just let it cool completely, portion into freezer-safe containers or bags, and freeze for up to 3 months. When you thaw it, give it a good stir and add a splash of broth or water if it’s thickened too much.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. If it seems too thick, add a bit more vegetable broth or water and a squeeze of lemon to bring back its vibrant flavor.

Frequently Asked Questions:

Can I use red lentils instead of green or brown?

Red lentils cook faster and tend to break down more, resulting in a creamier, but less textured, soup. If you prefer a chunkier soup, stick with green or brown lentils.

How do I make this soup vegan?

This recipe is naturally vegan if you use vegetable broth, so no special modifications are needed. Just double-check the broth ingredients to be sure.

Can I prepare this soup in a slow cooker?

Absolutely! Start by sautéing the onions and garlic, then add all ingredients except spinach and lemon juice into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add spinach and lemon just before serving.

How can I store and reheat leftovers without losing flavor?

Store leftovers in airtight containers in the fridge and reheat gently on the stove, adding a splash of broth or water if it thickens too much. Stirring in fresh lemon juice after reheating revives the flavors nicely.

Final Thoughts

This Hearty Lentil Soup with Spinach and Spices Recipe isn’t just another soup—it’s a go-to that’s filled with soul and simple goodness. Every time I make it, I’m reminded how easy it is to nourish yourself with a meal that’s wholesome, delicious, and uncomplicated. I can’t wait for you to try it and make it your own—it’s one of those recipes you’ll come back to again and again.