Lentil Soup With Spinach
Lentil Soup With Spinach offers a hearty, nutritious, and flavorful meal perfect for chilly days. The combination of tender lentils, fragrant garlic, and fresh spinach creates a comforting dish rich in fiber and vitamins, suitable for vegetarians and those seeking a wholesome, satisfying soup.
Ingredients
Instructions
- Cook and stir onions and garlic in oil in a 3-quart saucepan over medium heat until onions are tender.
- Stir in water, lentils, and salt.
- Bring to a boil.
- Reduce heat to low and cover.
- Simmer for 1 hour.
- Stir in spinach, lemon peel, and lemon juice.
- Cover and simmer until spinach is tender, about 5 minutes.
Tips & Substitutions
For a heartier soup, consider adding diced carrots or celery along with the onions. If fresh spinach is available, use it instead of frozen for a brighter flavor. You can also experiment with spices like cumin or smoked paprika to enhance the depth of the dish. If you prefer a creamier texture, blend a portion of the soup before adding the spinach.
Serving Suggestions
Serve the lentil soup with a sprinkle of freshly cracked black pepper and a squeeze of lemon juice for brightness. It pairs beautifully with crusty bread or a side salad, such as Susan's Summer Salad, for a complete meal. For a more substantial option, consider serving it alongside Mediterranean recipes like stuffed peppers or grilled vegetables.
Storage & Reheating
Store any leftovers in airtight containers in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally. If the soup thickens in the fridge, add a splash of water or vegetable broth while reheating to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Lentil Soup With Spinach contains roughly 444 calories, with 17g protein, 89g carbohydrates, and 5g fat. It is an excellent source of vitamin C (68% of the Daily Value), protein (34% of the Daily Value), and calcium (32% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 716mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned lentils instead of dry lentils?
Yes, you can use canned lentils to save time. If using canned, drain and rinse them, then add them to the soup during the last 10-15 minutes of cooking to heat through, as they are already cooked.
How can I make this soup spicier?
To add spice, consider incorporating diced jalapeños or a pinch of red pepper flakes when sautéing the onions and garlic. You could also stir in a dash of hot sauce just before serving for an extra kick.
Is this soup suitable for freezing?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).