Hearty Lentil Soup With Spinach - Vegetarian Version

READY IN: 1hr 15mins
Recipe by e.kopeczky

I usually make this with bacon, but I can't eat meat on my current restricted diet, so I've tossed that smoky slab and added some other stuff! I've also almost doubled the original amounts of original recipe - I can't make small batches of soup! I pack it up in plastic containers and take them to work. *Please note that preparation time may vary. I'm a slow chopper and I accounted for that in the given time below!

Top Review by Deb from Ca

Delicious soup, easy recipe! My whole family and my son's friends loved this soup! I used kale instead of spinach just because I think it holds up better in soup and gives a little extra texture. I also add a small can of tomato sauce, a bit of crushed red chiles and cooked it for a couple of hours...just our preference. I served it the corn muffins which were the perfect complement to this hearty soup. We have several vegetarians in our family, so this is definitely a keeper! Thanks for the recipe!

Ingredients Nutrition


  1. Heat olive oil at medium-high heat.
  2. Add onions, carrots and celery; cook, stirring occasionally, until vegetables begin to soften (4-8 minutes).
  3. Add garlic and cook until fragrant (30 seconds).
  4. Stir in tomatoes, bay leaf and thyme; cook until fragrant (30 seconds).
  5. Stir in lentils, salt and pepper to taste.
  6. Cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened *7-10 minutes).
  7. Uncover, add vegetable broth and water.
  8. Bring to a boil, cover partially, and reduce heat to low.
  9. Simmer until lentils are tender but not mushy (30-35 minutes).
  10. Discard bay leaf.
  11. Puree 3 cups soup in blender until smooth, then return puree to pot.
  12. Stir in spinach until wilted.
  13. Serve! (or place in plastic containers for work!).

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