If you’re on the hunt for a soup that’s cozy, nourishing, and bursting with flavor, you’ve come to the right place. This Creamy Lentil Soup with Spinach and Spices Recipe is a game-changer—trust me, it quickly became one of my all-time favorites. It’s incredibly simple, packed with wholesome ingredients, and the creamy texture will have you coming back for seconds, no joke.
Why You’ll Love This Recipe
- Simple & One-Pot Magic: You only need one pot, which means minimal cleanup and maximum flavor melding.
- Hearty & Healthy: Lentils provide protein and fiber, while spinach adds a fresh boost of vitamins.
- Comforting Creaminess: Blending part of the soup gives it that silky texture that feels indulgent but is totally wholesome.
- Customizable Spices: The cumin, coriander, and smoked paprika create warmth, but you can adjust to your taste or pantry.
Ingredients You’ll Need
The beauty of this creamy lentil soup with spinach and spices recipe is in its simple, budget-friendly ingredients that work in harmony to create deep flavor. When shopping, fresh veggies and good-quality broth really do make a difference.
- Olive oil: The base for sautéing gives a subtle richness; extra virgin is best for flavor.
- Onion: Adds a sweet and savory foundation—yellow or white onions both work fine here.
- Garlic: Fresh cloves make all the difference for that punch of aromatic goodness.
- Carrots: They bring a natural sweetness and body to the soup.
- Celery: Adds that subtle savory crunch and balances out the sweetness of carrots.
- Canned tomatoes: Crushed or diced, they give acidity and depth—don’t skip the juices in the can.
- Dry green or brown lentils: These stand up well to cooking and don’t fall apart easily.
- Vegetable broth: Use a good-quality one or homemade if possible; it’s your soup’s flavor backbone.
- Ground cumin: This warm spice lends earthiness and complexity.
- Ground coriander: Adds subtle citrusy notes that brighten the bowl.
- Smoked paprika: The secret to a smoky depth—you’ll want to keep this stocked in your pantry.
- Salt: For seasoning; adjust at the end to your own preference.
- Baby spinach: Fresh, sliced into ribbons—this adds color, nutrition, and a lovely tender bite.
- Lemon juice: The final touch to brighten everything and balance the richness.
Variations
I love how flexible this Creamy Lentil Soup with Spinach and Spices Recipe is. Over time, I’ve tweaked it based on what I have on hand or how spicy I’m feeling, and you can do the same—make it your own!
- Add Coconut Milk: For an exotic twist and even creamier texture, stir in a half cup of coconut milk near the end.
- Swap Spinach for Kale: I often switch to kale when I need a heartier green that holds up longer.
- Spice it Up: If you like heat, add a pinch of cayenne or a dash of chili flakes to the mix—it wakes everything right up.
- Make it Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free, so no changes needed here!
How to Make Creamy Lentil Soup with Spinach and Spices Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil over medium heat in a large pot. Toss in the chopped onions, minced garlic, chopped carrots, and celery. Stir frequently and cook for about 4 to 5 minutes until the veggies soften and the onions become translucent. This step creates a sweet and savory base that forms the backbone of your soup’s flavor. Be patient here—you want the garlic to bloom but not burn.
Step 2: Add Lentils, Tomatoes, Broth, and Spices
Next, pour in the entire can of crushed or diced tomatoes with their juices. Add your dry lentils alongside the vegetable broth. Sprinkle in the cumin, coriander, and smoked paprika. Give everything a good stir so the spices disperse evenly. This is where the taste really starts to develop, so make sure all those flavors get well acquainted.
Step 3: Simmer and Blend for Creaminess
Bring the soup to a boil, then lower the heat and let it simmer gently for around 30 minutes. You’ll know it’s ready when the lentils are tender and the broth has thickened nicely. Here’s a trick I discovered: for that signature creamy texture, use an immersion blender to carefully blend a few times right in the pot, leaving some lentils whole for texture. If you don’t have one, blend 1 to 2 cups in a regular blender and then stir it back in.
Step 4: Stir in Spinach and Lemon Juice
At the very end, stir in the fresh spinach ribbons and squeeze in the fresh lemon juice. It only takes a minute for the spinach to wilt down, and the lemon juice brightens everything up, balancing the spices and richness perfectly. Finally, season with salt to your taste, and you’re almost there!
Pro Tips for Making Creamy Lentil Soup with Spinach and Spices Recipe
- Rinse Your Lentils: I always rinse lentils thoroughly to remove dust and ensure a cleaner taste.
- Don’t Overblend: Blending part of the soup creates silky creaminess without turning it into mush—keep some texture.
- Use Fresh Lemon Juice: Bottled lemon juice just isn’t the same. Fresh juice adds brightness that lifts the whole dish.
- Watch Salt Levels: Add salt last; broth can add more saltiness than you expect, so taste before final seasoning.
How to Serve Creamy Lentil Soup with Spinach and Spices Recipe
Garnishes
I like to top this soup with a dollop of plain yogurt or a drizzle of good olive oil for a bit of richness. A sprinkle of fresh parsley or cilantro adds a pop of color and freshness that really brightens up each bite.
Side Dishes
Crusty bread or warm pita is perfect for dipping, and I often serve this soup alongside a simple green salad for a complete meal. Sometimes, I whip up some garlic naan for an extra twist—my family goes crazy for that combo.
Creative Ways to Present
For special occasions, I’ve served this soup in small cups as a starter at dinner parties and garnished with toasted pumpkin seeds for crunch. You could also swirl in a vibrant chili oil or a sprinkle of dukkah spice for a Middle Eastern vibe that guests love.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to 4 days. It actually tastes even better the next day once the flavors have had time to marry.
Freezing
This soup freezes beautifully. I ladle portions into freezer-safe containers and label them with the date. When I’m ready, it just needs to thaw overnight in the fridge before reheating—it’s a lifesaver for busy weeks.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. You may want to add a splash of broth or water to loosen it up if it’s thickened too much. A quick squeeze of lemon juice after reheating freshens it right back up.
FAQs
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Can I use red or yellow lentils instead?
You can, but red and yellow lentils tend to cook faster and break down completely, resulting in a different texture—more mushy and pureed. If you like that consistency, go for it, but for this recipe’s creamy yet chunky texture, green or brown lentils are best.
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How spicy is this soup?
This soup is mildly spiced with warm aromatic spices like cumin and smoked paprika—not hot but very flavorful. If you want heat, add chili flakes or cayenne pepper to taste during cooking.
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Can I make this soup in a slow cooker?
Absolutely! Sauté the aromatics first on the stove and then transfer everything to your slow cooker. Cook on low for about 6-7 hours or on high for 3-4 hours until lentils are tender. Add spinach and lemon juice at the end to freshen it up.
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Is this recipe gluten-free?
Yes! Lentils and veggies are naturally gluten-free, as long as you use a gluten-free vegetable broth. Always double-check your broth label if you have gluten sensitivities.
Final Thoughts
This Creamy Lentil Soup with Spinach and Spices Recipe holds a special place in my kitchen because it’s both comforting and nourishing without demanding hours of prep. Whether you’re cooking for the family or just yourself on a chilly evening, this soup wraps you up like a warm hug. Give it a try—you’ll love how easy it is to make and how deeply satisfying it tastes every single time.
Print
Creamy Lentil Soup with Spinach and Spices Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A hearty and flavorful lentil soup made with fresh vegetables, spices, and tender lentils simmered to perfection. This wholesome one-pot meal is easy to prepare, nourishing, and perfect for a comforting lunch or dinner.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 3 cups baby spinach, sliced into ribbons (or kale)
Legumes and Broth
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
Spices and Flavorings
- 14-ounce can crushed or diced tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1 lemon, juiced (about 2 tablespoons)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, peeled and chopped carrots, and chopped celery. Cook while stirring frequently for 4-5 minutes until the vegetables soften and the onions become translucent.
- Add Tomatoes, Lentils, and Spices: Pour in the can of crushed or diced tomatoes along with their juices. Add the dry lentils, vegetable broth, ground cumin, ground coriander, and smoked paprika. Stir thoroughly to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for about 30 minutes until the lentils are tender and the soup thickens. For a creamier texture, use an immersion blender to blend part of the soup directly in the pot or transfer 1-2 cups to a blender, puree until smooth, and then return it to the pot.
- Add Greens and Lemon: Stir in the sliced spinach (or kale) and freshly squeezed lemon juice. Allow the greens to wilt and soften within a minute. Adjust the seasoning by adding salt to taste before serving.
Notes
- This soup is quick and easy to prepare in one pot using basic pantry and fresh ingredients.
- The immersion blender step is optional but helps achieve a creamier consistency if desired.
- You can substitute kale for spinach depending on preference or seasonal availability.
- Adjust the spices and lemon juice according to your taste for brightness and depth of flavor.
- The soup stores well and tastes great reheated, making it a good option for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 236 kcal
- Sugar: 7 g
- Sodium: 610 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 16 g
- Protein: 13 g
- Cholesterol: 0 mg
