Lentil Spinach Soup

    Lentil Spinach Soup

    If lentils aren’t a favorite of yours yet, just give them time, they will be! I love this refreshing, easy-to-make soup any time of the year, including summer. It keeps in the refrigerator for up to 5 days and also freezes well.

    Hands-on - 10 min. Simmer - 50 min.


    onions 2
    carrots 2
    olive oil 1 T
    minced garlic  1/2 tsp (1 clove)
    water 4 cups
    dried lentils (1/2 pound), rinsed and picked over for stones 1 1/4 cups
    diced tomatoes, no salt added 1 can (14 1/2 oz)
    frozen spinach 1 pkg (10 oz)
    lemon juice 1 T
    grated lemon peel or 2 tsp red wine vinegar (optional) 1 tsp
    salt (optional) 1 tsp


    • Chop onions and carrots into bite-size pieces.
    • Sauté olive oil and garlic with vegetables in a medium soup pot for 2 minutes.
    • Add water and lentils to soup pot. Cover and bring to a boil, then simmer for 45 minutes.
    • Take spinach out of freezer to begin thawing. Add to the soup after the 45 minutes of simmering is complete.
    • Add lemon juice, lemon peel/red wine vinegar and salt to soup and simmer 5 minutes longer. Serve.

    Nutrition information

    For 1 1/2 cups (including optional salt)  
    Calories 215
    Calories from Fat 11%
    Fat 3 g
    Saturated Fat <1 g
    Fiber 9.5 g
    Cholesterol 0 mg
    Sodium 508 mg
    Protein 14 g
    Total Carbohydrate 35 g
    Sugars 10 g