Lentil Vegetable Soup with Tomato & Spinach

There’s something undeniably comforting about a warm, simmering pot of soup on a chilly day. This Lentil Vegetable Soup with Tomato and Spinach is the kind of meal that hugs you from the inside out. Packed with earthy lentils, vibrant vegetables, and a rich tomato broth, it’s wholesome, hearty, and deeply satisfying. One spoonful and you’ll taste the gentle sweetness of carrots, the earthiness of lentils, and the brightness of spinach all mingled in a savory tomato embrace.

Behind the Recipe

The inspiration for this soup comes from my grandmother’s kitchen, where soups were a weekly staple and no vegetable ever went to waste. She’d toss together what she had on hand and somehow always create magic. This recipe is a nod to her style — simple, rustic, nourishing, and filled with love. It’s one of those dishes you can make on a Sunday afternoon and enjoy throughout the week.

Recipe Origin or Trivia

Lentil soup has deep roots in many global cuisines, from Middle Eastern adas to Indian dal to Mediterranean stews. Lentils are one of the oldest cultivated legumes, dating back to Neolithic times in the Fertile Crescent. In ancient Greece and Egypt, lentils were a staple for both rich and poor, prized for their affordability and nutrition. The addition of tomatoes and spinach brings a modern twist that bridges tradition with a fresh burst of color and nutrition.

Why You’ll Love Lentil Vegetable Soup with Tomato & Spinach

This soup doesn’t just taste great, it’s also wonderfully practical. Here’s why it deserves a place in your regular meal rotation:

Versatile: Use whatever veggies you have on hand or swap in kale or zucchini for a seasonal spin.

Budget-Friendly: Lentils are inexpensive and filling, making this a wallet-friendly meal.

Quick and Easy: It comes together in one pot with minimal effort — perfect for busy days.

Customizable: Spice it up with chili flakes, stir in some lemon juice, or add herbs like rosemary.

Crowd-Pleasing: A hit with both vegetarians and meat-lovers, it’s a universal favorite.

Make-Ahead Friendly: The flavors deepen over time, making it even better the next day.

Great for Leftovers: Store it in jars and reheat for lunch or dinner all week long.

Chef’s Pro Tips for Perfect Results

Want to take your soup to the next level? Here are a few insider tricks:

• Sauté aromatics first: Always cook your onions, garlic, and celery before adding broth. It unlocks layers of flavor.
• Rinse your lentils: A quick rinse helps remove any dust or debris and improves texture.
• Use a mix of broth and water: For a more balanced, less salty taste, combine vegetable broth with water.
• Add spinach at the end: Drop it in during the last 2-3 minutes so it stays vibrant and fresh.
• Let it rest before serving: A short cool-down helps the flavors meld beautifully.

Kitchen Tools You’ll Need

This soup is simple, but having the right tools makes cooking a breeze.

• Large soup pot: A sturdy pot with a heavy bottom prevents burning and ensures even cooking.
• Sharp knife: Essential for prepping all those lovely vegetables.
• Wooden spoon or spatula: Ideal for stirring without scratching your pot.
• Measuring cups and spoons: Accuracy matters, especially for spices and broth.
• Ladle: For easy serving straight into bowls or containers.

Ingredients in Lentil Vegetable Soup with Tomato & Spinach

Each ingredient plays its part in building layers of flavor and texture. Together, they create a comforting bowl that’s both nourishing and satisfying.

1. Green Lentils: 1 cup, rinsed and drained. They hold their shape well and provide earthy richness.
2. Fresh Spinach: 3 cups, roughly chopped. Adds color, nutrients, and a tender green bite.
3. Carrots: 2 medium, diced. Bring a hint of natural sweetness.
4. Celery: 2 ribs, diced. Adds crunch and subtle bitterness.
5. Onion: 1 large, chopped. Provides depth and aroma as a flavor base.
6. Garlic: 3 cloves, minced. Gives the soup a savory backbone.
7. Canned Diced Tomatoes: 1 (14.5-ounce) can. Adds acidity and texture.
8. Tomato Paste: 2 tablespoons. Boosts the tomato flavor and thickens the broth.
9. Vegetable Broth: 5 cups. The base that ties everything together with savory notes.
10. Olive Oil: 2 tablespoons. For sautéing and flavor richness.
11. Dried Thyme: 1 teaspoon. Earthy and aromatic, great with lentils.
12. Dried Oregano: 1 teaspoon. Adds a Mediterranean touch.
13. Salt: 1 teaspoon, or to taste. Enhances all other flavors.
14. Black Pepper: ½ teaspoon, freshly ground. Adds warmth and depth.
15. Bay Leaves: 2 leaves. Impart subtle fragrance as the soup simmers.

Ingredient Substitutions

Feel free to mix things up based on what you have in your kitchen.

Green Lentils: Brown lentils work well too, but cook a little faster.
Fresh Spinach: Substitute with kale or Swiss chard for a heartier green.
Vegetable Broth: Use chicken broth if not vegetarian.
Tomato Paste: Try tomato purée for a milder tomato note.
Dried Thyme: Italian seasoning is a great stand-in.

Ingredient Spotlight

Green Lentils: These small, flat legumes are nutritional powerhouses. They hold their shape when cooked, making them perfect for hearty soups.

Tomato Paste: Just a spoonful adds deep umami and richness. It’s a secret weapon for boosting soup flavor.

Instructions for Making Lentil Vegetable Soup with Tomato & Spinach

This one-pot wonder is perfect for busy nights or leisurely weekends. It’s simple, satisfying, and oh-so-good.

1. Preheat Your Equipment:
   Set a large soup pot over medium heat and drizzle in the olive oil.
2. Combine Ingredients:
   Add the chopped onion, celery, and carrots. Sauté for about 5 minutes until softened. Stir in garlic and tomato paste, cooking another minute.
3. Prepare Your Cooking Vessel:
   Deglaze the pot with a splash of broth if needed, then add diced tomatoes, lentils, dried herbs, bay leaves, salt, and pepper.
4. Assemble the Dish:
   Pour in the vegetable broth and stir everything together. Bring to a boil.
5. Cook to Perfection:
   Reduce heat to low and simmer uncovered for 30 to 35 minutes, or until lentils are tender.
6. Finishing Touches:
   Remove bay leaves and stir in chopped spinach. Simmer 2-3 minutes until wilted.
7. Serve and Enjoy:
   Ladle into bowls, add a crack of black pepper, and enjoy with crusty bread or on its own.

Texture & Flavor Secrets

This soup is a beautiful medley of textures — soft lentils, tender spinach, and little pops of sweetness from carrots. The tomato base gives it a rich, slightly tangy depth while the herbs add a warming, savory aroma that fills the whole kitchen.

Cooking Tips & Tricks

Before you get started, here are some friendly reminders to help make this soup shine:

• Taste and adjust seasonings after cooking. Lentils absorb salt.
• Use low-sodium broth to control salt levels.
• Want a thicker soup? Blend a small portion and stir it back in.
• Add a squeeze of lemon at the end for brightness.

What to Avoid

Let’s make sure your soup turns out perfectly. Here’s what to watch out for:

• Overcooking the lentils — they can get mushy fast.
• Skipping the sauté step — it builds essential flavor.
• Adding spinach too early — it will turn dark and lose texture.

Nutrition Facts

Servings: 6
Calories per serving: 245

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

This soup is a meal-prepper’s dream. Make a batch ahead and store it in the fridge for up to 4 days. It also freezes beautifully — just cool completely and portion into airtight containers. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.

How to Serve Lentil Vegetable Soup with Tomato & Spinach

Serve it piping hot in big bowls with a slice of crusty whole grain bread or warm pita on the side. Add a dollop of yogurt or a sprinkle of grated cheese if you like a creamy touch. A side salad with lemon vinaigrette pairs perfectly too.

Creative Leftover Transformations

Don’t let leftovers go to waste. Here are some ways to give them new life:

• Stir into cooked rice for a hearty lentil pilaf.
• Use as a sauce base for pasta with extra veggies.
• Spoon over baked potatoes with a bit of grated cheese.
• Blend into a thicker purée and serve with crackers as a dip.

Additional Tips

• Keep a bag of frozen spinach on hand for emergencies.
• Add a pinch of smoked paprika for a subtle smoky depth.
• Use pre-chopped veggies to save time on busy nights.

Make It a Showstopper

To make this soup Instagram-worthy, serve it in a rustic bowl with a swirl of olive oil and a few baby spinach leaves on top. A grind of fresh black pepper and a slice of toasted sourdough on the side completes the look.

Variations to Try

• Spicy Lentil Soup: Add red chili flakes or a diced jalapeño for heat.
• Coconut Lentil Soup: Stir in a half cup of coconut milk at the end.
• Lentil Curry Soup: Add curry powder or garam masala for a fragrant twist.
• Lemon-Garlic Lentil Soup: Add lemon juice and extra garlic for brightness.
• Chunky Veggie Lentil Soup: Toss in zucchini, bell peppers, or sweet potato.

FAQ’s

1. Can I use red lentils instead?

Red lentils will work, but they break down more and make the soup creamier.

2. How long does it keep in the fridge?

It lasts 4 to 5 days when stored in an airtight container.

3. Can I freeze this soup?

Yes. Let it cool fully, then freeze for up to 3 months.

4. Is this soup vegan?

Yes, it’s naturally vegan and full of plant-based goodness.

5. Can I make it in a slow cooker?

Absolutely. Cook on low for 6 to 7 hours or high for 3 to 4.

6. What if I don’t have tomato paste?

Skip it or substitute with a tablespoon of ketchup in a pinch.

7. Can I use fresh tomatoes?

Yes, about 2 cups of chopped fresh tomatoes can replace the canned.

8. What herbs go well with this soup?

Thyme, oregano, rosemary, and basil all complement it beautifully.

9. Can I add pasta?

Yes, small pasta like ditalini works well, but cook it separately to avoid sogginess.

10. How can I make it creamier?

Blend a portion or stir in coconut milk, yogurt, or cashew cream.

Conclusion

There’s a reason this Lentil Vegetable Soup with Tomato and Spinach has become a favorite in so many kitchens. It’s nourishing, flavorful, and incredibly satisfying, whether you’re curled up with a bowl on a cold night or meal-prepping for the week ahead. Trust me, you’re going to love this. It’s one of those recipes that warms both your belly and your heart.

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