Best 4 Easy Spinach Lentil Soup Recipes

Indulge in a culinary journey with our Easy Spinach Lentil Soup, a symphony of flavors that will tantalize your taste buds. This wholesome soup is not just a meal; it's an experience. Dive into the rich and satisfying broth, brimming with the goodness of lentils, spinach, and aromatic spices. Each spoonful unveils a harmonious blend of textures and flavors, leaving you feeling nourished and invigorated. This versatile soup is a culinary chameleon, adapting effortlessly to suit your dietary needs and preferences. Whether you're a vegan seeking a hearty plant-based meal or a meat lover looking for a lighter option, this soup has you covered. With two variations - a classic version and a vegan-friendly one - you can customize your culinary adventure to your liking.

The classic recipe embraces the umami-rich flavors of chicken broth, while the vegan variation relies on vegetable broth to deliver an equally delectable experience. Both versions are brimming with wholesome ingredients like lentils, spinach, carrots, celery, and onions, simmered to perfection in a symphony of spices. The result is a comforting and nourishing soup that warms the soul and satisfies the appetite. Ready in just 30 minutes, this soup is a weeknight lifesaver, offering a quick and healthy meal that the whole family will love. Dive into the detailed recipe instructions and discover how to create this culinary masterpiece in your own kitchen.

Let's cook with our recipes!

LENTIL SPINACH SOUP

Lentil Spinach Soup image

Lentils are packed with protein and are an easy change of pace from beans in soup. -Margaret Wilson of Hemet, California.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

1/2 pound bulk Italian turkey sausage
1 small onion, chopped
4 cups water
1/2 cup dried lentils, rinsed
2 teaspoons chicken bouillon granules
1/8 teaspoon crushed red pepper flakes
1 package (10 ounces) fresh spinach, coarsely chopped
2 tablespoons shredded Parmesan cheese

Steps:

In a large saucepan, cook sausage and onion until meat is no longer pink; drain. Stir in the water, lentils, bouillon and red pepper flakes. bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Stir in spinach, cook 3-5 minutes longer or until spinach is tender. Sprinkle with cheese.

Nutrition Facts : Calories 136 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 632mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

LENTIL SOUP

Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Yield 6

Number Of Ingredients 15

Ingredients

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

EASY SPINACH SOUP

Easy Spinach Soup image

This recipe is for a yummy spinach soup with scallions and carrots in chicken broth. Top with Parmesan cheese, if desired.

Provided by JULBREN1020

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes

Time 18m

Yield 6

Number Of Ingredients 8

Ingredients

2 ½ tablespoons butter
½ cup chopped carrots
½ cup chopped scallion
1 clove garlic, minced
6 cups chicken broth
½ cup orzo
1 (10 ounce) bag fresh spinach, chopped
salt and ground black pepper to taste

Steps:

Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 1067 mg, Sugar 2.6 g

HEARTY LENTIL SOUP WITH SPINACH - VEGETARIAN VERSION

Hearty Lentil Soup With Spinach - Vegetarian Version image

I usually make this with bacon, but I can't eat meat on my current restricted diet, so I've tossed that smoky slab and added some other stuff! I've also almost doubled the original amounts of original recipe - I can't make small batches of soup! I pack it up in plastic containers and take them to work. *Please note that preparation time may vary. I'm a slow chopper and I accounted for that in the given time below!

Provided by e.kopeczky

Categories Lentil

Time 1h15m

Yield 3-4 Quarts, 8-12 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup olive oil (or thereabouts)
1 1/2 large onions, chopped fine
4 medium carrots, peeled and chopped medium
4 celery ribs, chopped medium
6 garlic cloves
2 (14 1/2 ounce) cans diced tomatoes
1 large bay leaf
2 teaspoons minced fresh thyme leaves
2 cups lentils
1/2 teaspoon salt
ground black pepper
8 cups vegetable broth
3 cups water
8 ounces spinach, baby whole or 8 ounces regular spinach, chopped

Steps:

Heat olive oil at medium-high heat.
Add onions, carrots and celery; cook, stirring occasionally, until vegetables begin to soften (4-8 minutes).
Add garlic and cook until fragrant (30 seconds).
Stir in tomatoes, bay leaf and thyme; cook until fragrant (30 seconds).
Stir in lentils, salt and pepper to taste.
Cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened *7-10 minutes).
Uncover, add vegetable broth and water.
Bring to a boil, cover partially, and reduce heat to low.
Simmer until lentils are tender but not mushy (30-35 minutes).
Discard bay leaf.
Puree 3 cups soup in blender until smooth, then return puree to pot.
Stir in spinach until wilted.
Serve! (or place in plastic containers for work!).

Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 1, Sodium 215.3, Carbohydrate 21.9, Fiber 7.5, Sugar 6.7, Protein 7.1

Tips:

Use fresh spinach: Fresh spinach has a more vibrant flavor and color than frozen spinach.
Rinse lentils thoroughly: Rinsing lentils removes any dirt or debris and helps to prevent the soup from becoming cloudy.
Sauté the vegetables: Sautéing the vegetables in olive oil helps to enhance their flavor and create a more flavorful soup.
Use vegetable broth: Vegetable broth adds flavor and depth to the soup. You can also use water, but the soup will be less flavorful.
Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten the flavor.

Conclusion:

This easy spinach lentil soup is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. It is also a great way to use up leftover spinach and lentils. The soup is packed with flavor and nutrients, and it is sure to please everyone at the table.