Saffron-Scented Lentil Soup with Spinach
A fragrant, protein-rich soup featuring earthy lentils, saffron, and fresh spinach, simmered to silky perfection. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs brown lentils, saffron threads, vegetable broth 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 brown lentils
- 1/4 tsp saffron threads
- 4 cups vegetable broth
- 2 medium carrots
- 1 medium onion
- 2 garlic cloves
- 4 cups spinach
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Step 1: Rinse 1 cup brown lentils under cold water, discarding any debris. In a large pot, heat 1 tbsp olive oil over medium heat, then add 2 minced garlic cloves and 1 chopped onion, sautéing for 3 minutes until softened.
- Step 2: Add 2 diced carrots and 1 cup rinsed lentils, stirring to coat. Pour in 4 cups vegetable broth and 1/4 tsp saffron threads (crushed between fingers), bringing to a gentle boil.
- Step 3: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender. Stir in 4 cups fresh spinach and 1 tbsp lemon juice, cooking for 2 more minutes until spinach wilts.
- Step 4: Season with 1/2 tsp salt, then serve hot with extra lemon wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saffron-Scented Lentil Soup with Spinach take to make?
Total time is about 45 minutes (15 min prep + 30 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 Saffron-Scented Lentil Soup with Spinach?
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 brown lentils from drying out.
Can I substitute ingredients in Saffron-Scented Lentil Soup with Spinach?
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 Saffron-Scented Lentil Soup with Spinach 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 Saffron-Scented Lentil Soup with Spinach 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.
What others are saying
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
