Green Lentil Spinach Soup is a hearty vegetarian soup that packs a lot of protein and iron. Lentils are simmered in a vegetable broth with spices, vegetables and spinach to create a classic lentil soup.  This soup also freezes really well for later!

GREEN LENTIL SPINACH SOUP

Two of my most popular recipes happen to involve lentils. You guys are on board for a healthy lentil soup recipe and I am here to share another one with you! 

My two most popular lentil soup recipes are this Moroccan Red Lentil Soup and the other is this Carrot Red Lentil Soup.

In my house we enjoy a lot of lentils whether it is soup or lentils over rice and it seems like a lot of other people are on the same page.

Today’s Green Lentil Spinach Soup is similar to a lot of the lentils soups you might see in restaurants. This is a vegan lentil soup if you use vegetable broth and is a hearty soup.

It is full of flavor, packed with protein and will warm you up on those cold fall and winter days. 

This soup is slow simmered and mixes brown lentils, carrots, celery, onion, spices, vegetable broth and spinach.

I love making a big batch of this soup and freezing half for later.

You can modify this soup by using kale instead or spinach, or try different vegetables like green beans or broccoli or add cayenne red pepper or crushed red pepper for spice. 

WHAT INGREDIENTS ARE IN THIS GREEN LENTIL SPINACH SOUP:

GREEN OR BROWN LENTILS

SWEET ONION OR YELLOW ONION

FRESH GARLIC

CARROTS & CELERY

DICED TOMATOES

VEGETABLE STOCK OR CHICKEN BROTH

SPICES: THYME, PAPRIKA, BASIL, OREGANO, CUMIN, CORIANDER 

FRESH SPINACH

HOW DO YOU MAKE GREEN LENTIL SOUP:

SAUTE THE VEGETABLES: Heat olive oil in a large pot. Add onion, garlic, carrots and celery and sauté until vegetables are soft.

ADD LENTILS: Add the lentils and continue to sauté for 3 minutes stirring the whole time.

ADD REMAINING INGREDIENTS: Add the diced tomatoes, vegetable broth, bay leaf, thyme, paprika, oregano, basil, cumin and coriander, stir and bring to a boil.

Turn heat down and partially cover the soup. Let simmer for 45-60 minutes, until the lentils are tender.

Add the spinach and let wilt.

SERVE WARM: Serve the lentil soup in soup bowls with crusty bread and garnish with a spoonful of yogurt, fresh parsley, green onions, parmesan, red pepper flakes and a lemon wedge. 

Store the leftovers in an airtight container for up to 5 days. 

WAYS TO MODIFY THIS LENTIL VEGETABLE SOUP :

SPICES: You can add other spices to this soup like turmeric, curry powder or Greek seasoning.

HERBS: Fresh herbs are always nice in soups. Try parsley, cilantro, dill or oregano. 

VEGETABLES: Add other vegetables like fire-roasted tomatoes, bell pepper, zucchini, broccoli or kale. 

LENTILS: I like to use french green lentils if I can find them in this soup. You can also use red lentils or yellow lentils instead. 

THICKEN: You can thicken this soup with tomato paste.

PROTEIN: Protein can boost this soup even further. Try shredded or diced chicken, turkey, sausage or tofu.

GRAINS: You can add grains to this soup if you like. Some that would work are bulgur, rice, quinoa or barley.

TEXTURE: You can puree half of this soup with an immersion blender to get a more creamy texture or even puree it all. Another way to make it creamier is add coconut milk or Greek yogurt. 

ACIDITY: Add bright flavor to this soup with lemon juice, lemon zest or lime juice. 

OTHER LENTIL RECIPES YOU MIGHT LIKE:

VEGETARIAN LENTIL CHILI

LENTIL SWEET POTATO SOUP

MEDITERRANEAN LENTIL SOUP 

RED LENTIL CURRY

ITALIAN STYLE LENTIL SOUP 

LEMON LENTIL SOUP