Hearty Lentil, Potato & Spinach Soup
A cozy, rustic soup packed with tender lentils, potatoes, carrots, tomatoes, onions, garlic, and fresh spinach. It’s hearty enough for a full meal, naturally filling, and perfect with a slice of crusty toasted bread.
Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
1½ cups dried brown or green lentils, rinsed
2 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
3 medium potatoes, peeled and cut into bite-size pieces
1 can (14.5 oz / 410 g) diced tomatoes
6 cups vegetable or chicken broth
1 tsp dried oregano
1 tsp dried thyme
½ tsp smoked paprika
1 bay leaf
1 tsp salt, or to taste
½ tsp black pepper
2 cups fresh spinach, roughly chopped
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
Optional
¼ tsp red pepper flakes
1 tbsp tomato paste
½ tsp ground cumin
Grated Parmesan for serving
Instructions
1. Prepare the Lentils
Place the lentils in a fine-mesh strainer and rinse thoroughly under cold water.
Pick out any small stones or debris.
2. Sauté the Vegetables
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion, carrots, and celery.
Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add Garlic & Seasonings
Add the minced garlic, oregano, thyme, smoked paprika, salt, black pepper, and optional red pepper flakes.
Cook for 30–60 seconds, until fragrant.
If using tomato paste, stir it in now and cook for another minute.
4. Add Tomatoes, Lentils & Potatoes
Add the rinsed lentils, potatoes, and diced tomatoes.
Pour in the broth and stir everything together.
Add the bay leaf.
5. Simmer the Soup
Bring the soup to a gentle boil.
Reduce the heat to low, cover partially, and simmer for approximately 30–35 minutes.
Stir occasionally.
The lentils should be tender and the potatoes should be easily pierced with a fork.
If your lentils are older, they may require another 5–10 minutes of cooking.
6. Add the Spinach
Remove the bay leaf.
Stir in the chopped spinach.
Cook for 2–3 minutes, just until the spinach wilts.
7. Finish With Lemon
Stir in the fresh lemon juice.
Taste and adjust the salt and pepper.
If the soup is too thick, add another ½–1 cup of broth or water.
8. Serve
Ladle the hot soup into bowls.
Top with fresh parsley, cracked black pepper, and Parmesan if desired.
Serve with warm crusty bread for dipping.
Tips for the Best Lentil Soup
Don’t soak the lentils.
Brown and green lentils can be rinsed and cooked directly in the soup.
Cut potatoes evenly.
Similar-sized pieces will cook at the same rate.
Want a thicker soup?
Mash a few potatoes and lentils against the side of the pot with a spoon.
Want a richer flavor?
Sauté the tomato paste with the vegetables before adding the broth.
Don’t skip the lemon.
A little fresh lemon juice at the end brightens the entire soup and balances the earthy lentils.
Easy Variations
Mediterranean Lentil Soup
Add:
½ tsp cumin
Fresh parsley
Extra olive oil
Lemon wedges
Spicy Lentil Soup
Add ½ tsp red pepper flakes or a pinch of cayenne.
Creamy Lentil Soup
Blend 1–2 cups of the finished soup and stir it back into the pot.
Sausage Lentil Soup
Brown 8 oz (225 g) Italian sausage before sautéing the vegetables.
Extra Vegetable Version
Add zucchini, bell peppers, mushrooms, or kale.
Serving Suggestions
Serve with:
Crusty sourdough
Garlic bread
Toasted baguette
Greek salad
Cucumber-tomato salad
Roasted vegetables
A drizzle of extra-virgin olive oil
Storage & Reheating
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze for up to 3 months. Leave a little space in the container because the soup expands as it freezes.
Reheating:
Warm gently on the stovetop or microwave. Add a splash of broth or water because the lentils will continue absorbing liquid as the soup sits.
Approximate Nutrition
Per serving, without bread or Parmesan:
Calories: ~330
Protein: ~18 g
Carbohydrates: ~52 g
Fat: ~7 g
Fiber: ~16 g
Sugar: ~8 g
Sodium: ~550–700 mg
Nutrition is approximate and depends on the broth and exact ingredients used.
Allergen Information
Naturally vegetarian when made with vegetable broth.
Naturally nut-free.
Dairy-free without Parmesan.
Gluten-free when using certified gluten-free broth and serving without regular bread.
For a vegan version, use vegetable broth and skip Parmesan.
Q&A
Can I use canned lentils?
Yes. Drain and rinse them, then add them during the final 10–15 minutes instead of cooking them from the beginning.
Can I use red lentils?
Yes, but they break down much more easily and will make the soup thicker and creamier. Reduce the cooking time.
Can I use frozen spinach?
Absolutely. Thaw and squeeze out excess water first. Add about 1 cup frozen spinach near the end.
Can I use kale instead of spinach?
Yes. Add chopped kale about 8–10 minutes before the soup is finished.
Can I make this soup without potatoes?
Yes. Replace the potatoes with additional carrots, zucchini, sweet potato, or another vegetable.
Why is my soup getting thicker after refrigeration?
Lentils absorb liquid as they sit. Simply add broth or water when reheating.
Can I make it in a slow cooker?
Yes. Add everything except spinach and lemon and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add spinach and lemon during the final 10 minutes.
Can I add chicken?
Yes. Add cooked shredded chicken near the end, or use diced boneless chicken and make sure it reaches 165°F (74°C).
Is this good for meal prep?
Yes! It stores and reheats very well, making it an excellent make-ahead lunch or dinner.
Best Serving Idea
Serve it piping hot with a drizzle of olive oil, fresh parsley, cracked black pepper, a squeeze of lemon, and a thick slice of toasted crusty bread. It makes a simple bowl of lentil soup incredibly satisfying.
