Spinach And Lentil Soup
A hearty, protein-packed soup blending tender chicken, earthy lentils, fresh spinach, and a zesty kick from chilies and spices—perfect for a comforting family dinner or a cozy gathering.
Ingredients
- 1 c. brown lentils ⓘ
- 1 lb. fresh spinach ⓘ
- 1 large onion, chopped ⓘ
- 3 Tbsp. olive oil ⓘ
- 4 Tbsp. tomato paste
- salt to taste ⓘ
- parsley ⓘ
- dill ⓘ
- 6 to 8 Tbsp. yogurt ⓘ
- 3 half chicken breasts ⓘ
- 10 c. water ⓘ
- 5 chicken bouillon cubes ⓘ
- 1 1/2 c. chopped celery with leaves ⓘ
- 3 c. thinly sliced carrots ⓘ
- 1/2 lb. thinly sliced mushrooms ⓘ
- 1 large onion, chopped ⓘ
- 1 zucchini, chopped
- 2 Anaheim chilies, blistered, skinned and chopped
- 2 diced jalapeno chilies ⓘ
- 2 large tomatoes, chopped ⓘ
- 2/3 c. white and wild rice combination
- 1 Tbsp. crushed red pepper ⓘ
- 4 cloves garlic, chopped ⓘ
- 1 Tbsp. cayenne pepper ⓘ
Instructions
- Place chicken and water in a large soup pot.
- While water is coming to a boil, add the lentils, spinach, onion, olive oil, tomato paste, salt, parsley, dill, yogurt, celery, carrots, mushrooms, zucchini, Anaheim chilies, jalapeno chilies, tomatoes, white and wild rice, crushed red pepper, garlic, and cayenne pepper.
- Bring to a boil, reduce heat and simmer for 1 1/2 hours.
- After 1 hour, remove chicken from bones and discard bone and skin.
- Return chicken meat to soup mixture for the last 30 minutes.
- Serve hot.
Tips & Substitutions
For a vegetarian version, omit the chicken and use vegetable broth instead of water. You can substitute lentils with chickpeas or split peas if desired. Fresh herbs like thyme can enhance flavor. If you prefer a spicier kick, add more jalapeno or crushed red pepper. This soup is versatile; feel free to add other vegetables like kale or potatoes.
Serving Suggestions
Serve this hearty soup with a dollop of yogurt on top for creaminess and a sprinkle of fresh parsley. It pairs beautifully with Baked Tomatoes Florentine or a slice of crusty bread for a complete meal. For added texture, consider serving it alongside a simple green salad or steamed vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stove over medium heat, adding a splash of water if it thickens too much. You can also reheat it in the microwave for 2-3 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Lentil Soup contains roughly 1970 calories, with 63g protein, 296g carbohydrates, and 105g fat. It is an excellent source of vitamin C (572% of the Daily Value), dietary fiber (396% of the Daily Value), and vitamin A (333% of the Daily Value). Note that it is relatively high in sodium, at 2002mg per serving (87% 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 make this soup ahead of time?
Yes, this soup stores well and often tastes even better the next day as the flavors meld. Simply prepare as instructed, let it cool, and store in the refrigerator. Reheat before serving for a comforting meal any day of the week.
What can I substitute for chicken in this recipe?
You can easily make this soup vegetarian by omitting the chicken and using vegetable broth instead of water. For protein, consider adding tofu, tempeh, or chickpeas, which also complement the lentils well.
How can I adjust the spice level?
To control the spice level, reduce the amount of jalapeno and crushed red pepper. You can also remove the seeds from the jalapenos or use mild peppers instead. For a spicy kick, consider adding a few dashes of hot sauce just before serving.
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).