Lemony Lentil Soup with Spinach
A comforting vegetarian soup with hearty lentils, tender vegetables, and a fresh lemon finish. Budget-friendly, freezer-friendly, and filling.
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Instructions
Get a big ol' pot and warm up that olive oil over medium heat. Toss in the diced onion, carrots, and celery, and let them cook for 6–7 minutes until they are soft and happy. Add the minced garlic and cook for a quick 30 seconds — aromatic explosion!
Pour in the rinsed lentils and vegetable broth, sprinkle in the cumin, oregano, salt, and pepper. Crank up the heat and bring everything to a boil. Once boiling, turn down the heat and let it simmer gently for 25–30 minutes until the lentils are tender and inviting.
Stir in the baby spinach and watch it wilt into a gorgeous green blanket. Squeeze that fresh lemon juice over the soup, give it a good stir, and taste-test for seasoning. Serve hot and enjoy the zing!
Nutrition Facts
Per serving
Recipe Notes & Tips
- Blend 1–2 cups of the soup and stir back in for a creamier texture without dairy.
- Add cooked rice or pasta when reheating to stretch servings.
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