Slow-Cooked Lentil and Spinach Soup
A deeply comforting soup with earthy brown lentils and fresh spinach simmered in a savory vegetable broth, ideal for nourishing meals. This american-inspired soups ready in about 47 minutes pairs medium, diced onion, medium, diced carrot, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 medium, diced onion
- 1 medium, diced carrot
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 cup, rinsed brown lentils
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- 4 cups, chopped spinach
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 1 medium diced carrot, and 2 diced celery stalks. Sauté for 5 minutes until softened, stirring occasionally.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 can (14 oz) diced tomatoes, 1 tsp dried thyme, and 1 bay leaf. Bring to a gentle simmer and cook for 30 minutes, or until lentils are tender.
- Step 4: Add 4 cups chopped spinach and cook for 2 more minutes until wilted.
- Step 5: Season with 1/4 tsp salt and 1/8 tsp black pepper, remove the bay leaf, and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lentil and Spinach Soup take to make?
Total time is about 47 minutes (15 min prep + 32 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 Slow-Cooked Lentil and Spinach Soup?
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 medium, diced onion from drying out.
Can I substitute ingredients in Slow-Cooked Lentil and Spinach Soup?
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 Slow-Cooked Lentil and Spinach Soup 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.
What goes well with Slow-Cooked Lentil and Spinach Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! So comforting and easy to make.
- ★★★★★
This soup is a weeknight lifesaver! The lentils were cooked to perfection and the spinach gave it a lovely color. My whole family devoured it.
- ★★★★☆
Easy to make and so healthy! I made it for my toddler and she loved the mild flavor.
