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A big white bowl filled with lentil soup, more spinach, and a lemon slice. It rests on a red napkin. More fresh spinach and slices of bread are next to the bowl.

Easy Mediterranean Lentil Soup with Spinach

Easy Mediterranean lentil soup that is loaded with veggies and perfect for lunch or dinner. Delicious comfort food everyone will enjoy. 
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Soup
Cuisine: Mediterranean
Keyword: dinner ideas
Servings: 10 servings
Calories: 97kcal

Equipment

  • Large pot
  • measuring cups
  • Measuring spoons
  • Chef’s knife
  • Cutting board
  • Veggie peeler
  • Mesh strainer

Ingredients

  • 1 tablespoon olive oil optional
  • ½ onion diced
  • 1-2 garlic cloves diced
  • 1 cup carrots diced (about 2 medium carrots)
  • 1 cup celery diced (about 2-3 celery stalks)
  • 14 oz diced tomatoes in juice
  • 1 cup lentils brown or green
  • 3 cups stock
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika sweet not smoked
  • ½ teaspoon salt
  • Pepper to taste
  • 2 cups spinach rough chopped
  • 1 tablespoon lemon juice

Instructions

  • Heat. Heat the olive oil in a large pot on the stove over medium heat. If you are not using olive oil, simply steam the veggies in some vegetable stock.
  • Cook. Add the onions, carrots, and celery to the pot. Cook for 4 to 5 minutes or until the onions are becoming translucent. Add the garlic and cook for about 30 seconds.
  • Rinse. Make sure you rinse the lentils well!
  • Add. Add the lentils, tomatoes, spices, stock, and salt and pepper.
  • Cook. Cook the soup for about 45 minutes or until the lentils are cooked and the soup has cooked down.
  • Add the chopped spinach and fresh lemon juice. Remove it from the heat and let sit for 5 minutes to allow the spinach to cook. Enjoy!

Notes

  • How to Store Lentil Soup
    • Fridge: Store this soup in a large container for up to 5 days. It makes for a great meal prep for dinners or lunches. 
    • Freezer: You can totally freeze soup! Fill up a freezer friendly container with the fully cooked and cooled soup. Store it in the freezer for up to 3 months. To reheat from frozen, allow the soup to thaw in the fridge overnight and then heat in a pot on the stove over low-medium heat until warm.

Nutrition

Calories: 97kcal | Carbohydrates: 15g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 422mg | Potassium: 306mg | Fiber: 7g | Sugar: 2g | Vitamin A: 3005IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg
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