Hearty Lentil Vegetable Soup with Spinach and Tomatoes
Brown or green lentils simmer with carrots, celery, onion, garlic and tomatoes, then spinach wilts in at the end. A cozy, budget-friendly dinner in 45 minutes.
AI imageA big pot of lentil soup is one of the most comforting, low-effort dinners you can make, and it tastes even better the next day. Everything simmers together in one pot while you get on with your evening.
Lentils are the star: they add fiber and plant protein and, unlike dried beans, they cook in about half an hour without soaking. Carrots, celery, onion, tomatoes and a few handfuls of spinach turn it into a vegetable-rich bowl. Using low-sodium broth means you can season to your own taste.
Tips
- Use brown or green lentils; they hold their shape. Red lentils break down and make a thicker, smoother soup.
- Rinse the lentils and pick out any small stones before cooking.
- Older lentils can take longer to soften, so taste a few before adding the spinach.
- A splash of lemon juice or vinegar at the end brightens the flavor, so you may need less salt.
- The soup thickens as it stands. Thin it with a little broth or water when reheating.
Storage
Cool the soup, then store it in covered containers in the fridge for 3 to 4 days, or freeze it for 2 to 3 months for best quality. Leave a little room at the top of freezer containers. Reheat leftovers until steaming hot, to 165°F (74°C).
Hearty Lentil Vegetable Soup with Spinach and Tomatoes
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 6
Ingredients for 6 servings
Method
- 1
Soften the vegetables
Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook, stirring occasionally, for 6–8 minutes, until softened.
- 2
Add aromatics
Stir in the garlic, cumin and thyme and cook for 1 minute, until fragrant.
- 3
Simmer the lentils
Add the rinsed lentils, diced tomatoes with their juice, broth and bay leaf. Bring to a boil, then lower the heat, partly cover and simmer for 25–30 minutes, stirring now and then, until the lentils are tender.
- 4
Add the spinach
Remove the bay leaf. Stir in the spinach and cook for 1–2 minutes, until wilted.
- 5
Season and serve
Stir in the lemon juice or vinegar. Taste and season with salt and pepper. Add a splash of water or broth if it is thicker than you like, then serve.
Swaps & variations
- Chicken broth: use low-sodium chicken broth instead of vegetable broth if you do not need it vegetarian.
- Different greens: chopped kale or Swiss chard work well; add them 5 minutes before the end so they soften.
- Red lentils: they cook in about 15–20 minutes and break down into a thicker, creamier soup.
- Extra vegetables: add a diced potato or zucchini with the lentils; you may need an extra cup of broth.
- Serve with: a slice of whole-grain bread, or stir in 1 cup cooked brown rice for a heartier bowl.
Frequently asked questions
Do lentils need to be soaked?
No. Brown and green lentils cook without soaking; just rinse them and remove any small stones.
Is this soup gluten-free?
The ingredients are naturally gluten-free, but check the broth label if you need to avoid gluten strictly.
Recipes are general ideas for balanced eating. If you follow a medical diet, have a food allergy or manage diabetes, adapt portions and ingredients with your dietitian or care team.
Sources
- FoodSafety.gov — Cold Food Storage Chart foodsafety.gov
- FoodSafety.gov — Cook to a Safe Minimum Internal Temperature foodsafety.gov
We link to health institutions, published guidelines and original research. See our editorial policy.
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