Lentil and Spinach Soup with Parmesan Crisp
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 soups (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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and 1 tsp chopped fresh rosemary to the pot. Cook for 1 minute until fragrant.
- 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.
- 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.
- 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.
- Step 6: Serve soup hot with Parmesan crisps on the side or crumbled on top for a savory crunch.
Frequently asked questions
How long does Lentil and Spinach Soup with Parmesan Crisp take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lentil and Spinach Soup with Parmesan Crisp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry brown lentils from drying out.
Can I substitute ingredients in Lentil and Spinach Soup with Parmesan Crisp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lentil and Spinach Soup with Parmesan Crisp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lentil and Spinach Soup with Parmesan Crisp vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
