Make Ahead

Spinach and Lentil Soup

October  1, 2019
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Photo by Meals by Mavis
Author Notes

This spinach and lentil soup is a hearty, nutritious, easy to make, one-pot dish. —Meals by Mavis

  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 6
  • 1 1/4 cups brown lentils (dry)
  • 6 cups fresh spinach (chopped)
  • 1 piece carrot (diced)
  • 1 piece celery (diced)
  • 1 onion (diced)
  • 3 pieces garlic (minced)
  • 3 sprigs thyme
  • 4 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • salt (optional)
  • 900 milliliters vegetable broth
  • 5 cups water
In This Recipe
  1. Place the lentils in a large pot and pour the water over the lentils. Cover the pot and bring the water to a boil over medium heat. Lower the heat to low-medium and cook for 15 minutes or until it’s al dente.
  2. Add the carrots, celery, thyme, bay leaves, cumin, paprika, turmeric, black pepper, and vegetable broth to the pot and mix everything together. Cover the pot and cook for 10 minutes.
  3. Add the spinach and diced tomatoes to the soup and cook for 20 minutes or until everything is cooked through and you’re satisfied with the thickness of the soup.

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