Lentil and Spinach Soup with Parmesan Crisp

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A comforting lentil and spinach soup simmered with garlic and rosemary, served alongside a baked Parmesan crisp for added texture and flavor. This Italian-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs dry brown lentils, fresh spinach, chopped, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dry brown lentils
• 4 cups fresh spinach, chopped
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 2 tbsp olive oil
• 6 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan cheese

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5-6 minutes until vegetables soften and onion is translucent.
2. Step 2: Add 3 minced garlic cloves and 1 tsp chopped fresh rosemary to the pot. Cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup dry brown lentils, then pour in 6 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender.
4. Step 4: Add 4 cups chopped fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Simmer for an additional 5 minutes until spinach wilts.
5. Step 5: Meanwhile, preheat oven to 375°F. On a parchment-lined baking sheet, spread 1/2 cup grated Parmesan cheese in small 3-inch circles. Bake for 5-7 minutes until golden and crisp. Let cool.
6. Step 6: Serve soup hot with Parmesan crisps on the side or crumbled on top for a savory crunch.