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A steaming bowl of lemon lentil soup with fresh herbs

Zesty Lemon Lentil Soup with Spinach

This zesty lemon lentil soup with spinach is a healthy and flavorful meal, packed with tender lentils and fresh greens.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 large yellow onion finely diced
  • 2 carrots finely diced
  • 2 celery stalks finely diced
  • 4 cloves garlic minced
  • 1 cup brown or green lentils rinsed
  • 6 cups vegetable broth
  • bay leaf optional
  • 1/2 tsp ground cumin optional
  • 1/2 tsp red pepper flakes optional, for a kick
  • 1/2 cup fresh lemon juice from 2-3 lemons, plus extra wedges for serving
  • 2 cups fresh spinach
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or cilantro chopped, for garnish

Equipment

  • Large pot or Dutch oven

Method
 

Preparation
  1. Finely dice the onion, carrots, and celery; mince the garlic. Rinse the lentils thoroughly under cold water, removing any debris.
Cooking
  1. Heat olive oil in a large pot over medium heat, then add diced onion, carrots, and celery, cooking until softened (5-7 minutes). Introduce minced garlic, cumin, and red pepper flakes, cooking for another minute until fragrant.
  2. Stir in the rinsed lentils, vegetable broth, and bay leaf, bringing the mixture to a boil. Reduce heat to low, cover partially, and simmer for 25-35 minutes until lentils are tender, then remove the bay leaf.
  3. Once lentils are tender, stir in fresh lemon juice and spinach, cooking for 2-3 minutes until the spinach wilts.
  4. Season with salt and pepper to taste; ladle into bowls, garnish with parsley or cilantro, and serve with extra lemon wedges or a swirl of olive oil.

Notes

For extra flavor, roast the vegetables before adding them to the soup. If you prefer a thicker soup, you can mash a portion of the cooked lentils against the side of the pot.