A cozy, rustic vegetable soup packed with lentils, potatoes, carrots, tomatoes, spinach, garlic, and herbs. Perfect with a slice of crusty bread!
Ingredients
For the soup:
- 1 cup (200 g) dry brown or green lentils, rinsed
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and cut into bite-size pieces
- 1 can (14 oz/400 g) diced tomatoes
- 5 cups (1.2 L) vegetable or chicken broth
- 2 cups fresh spinach, roughly chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- 1 bay leaf
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Optional: ¼ tsp red pepper flakes
Instructions
- Rinse the lentils: Place lentils in a fine-mesh strainer and rinse well. Pick out any small stones or debris.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and carrots. Cook for 4–5 minutes until the onion begins to soften.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds.
- Add vegetables: Add the potatoes and diced tomatoes. Stir well.
- Add lentils and broth: Pour in the rinsed lentils and broth. Add oregano, thyme, paprika, bay leaf, salt, black pepper, and red pepper flakes if using.
- Simmer: Bring the soup to a boil, then reduce heat to low. Cover partially and simmer for 25–35 minutes, or until the lentils and potatoes are tender.
- Add spinach: Stir in the fresh spinach and cook for 2–3 minutes, just until wilted.
- Finish with lemon: Remove the bay leaf. Stir in lemon juice and fresh parsley. Taste and adjust salt and pepper.
- Serve: Ladle into bowls and serve hot with crusty toasted bread.
Tips for the Best Soup
- Don’t overcook the potatoes: Cut them into similar-sized pieces so they cook evenly.
- Want a thicker soup? Mash a few pieces of potato and lentils against the side of the pot and stir them back in.
- More flavor: Add a small splash of lemon juice at the end—it brightens the whole soup.
- Extra vegetables: Celery, zucchini, or bell pepper work beautifully.
- Using canned lentils? Add about 2½ cups cooked lentils during the final 10 minutes instead of using dry lentils.
Recipe Q&A
Q: Do I need to soak the lentils?
No. Brown and green lentils generally cook directly in the soup without soaking.
Q: Can I use canned tomatoes?
Yes. Diced canned tomatoes work perfectly.
Q: Can I use frozen spinach?
Yes. Use about 1 cup frozen spinach, thawed and drained, and add it near the end.
Q: Can I make it vegetarian?
Yes. Use vegetable broth.
Q: How long does it keep?
Store leftovers covered in the refrigerator for about 3–4 days. Reheat thoroughly before serving.
Q: Can I freeze it?
Yes. Cool completely, portion into freezer-safe containers, and freeze for up to 2–3 months. Thaw in the refrigerator and reheat gently.
Serving Ideas
Serve with:
- Crusty sourdough or French bread
- Garlic toast
- A simple green salad
- Lemon wedges
- Fresh parsley
- A drizzle of olive oil
Quick Recipe
Prep: 15 minutes
Cook: 30–35 minutes
Total: About 50 minutes
Servings: 5–6
Lentils + potatoes + tomatoes + carrots + spinach + garlic + herbs = a warm, hearty homemade soup! 🌿🥔❤️