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Garlic Spinach Lentil Soup Recipe

Garlic Spinach Lentil Soup Recipe
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★★★★★

4.9 from 20 reviews

A hearty and healthy Garlic Spinach Lentil Soup filled with robust flavors from garlic and spices, complemented by fresh spinach and a bright finish of lemon juice. This comforting soup is perfect for a nutritious meal any day of the week.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced

Spices and Aromatics

  • 8–10 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ¼ to ½ teaspoon red pepper flakes (optional)
  • 1 bay leaf

Main Ingredients

  • 1 ½ cups brown or green lentils, rinsed and picked over
  • 8 cups low-sodium vegetable broth
  • 5 ounces fresh spinach (about 5 packed cups), roughly chopped

Finishing Touches

  • 2 tablespoons freshly squeezed lemon juice
  • Salt and black pepper, to taste
  • ¼ cup fresh parsley, chopped, for garnish

Instructions

  1. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Once shimmering, add the chopped onion, diced carrots, and diced celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This step builds the crucial first layer of flavor.
  2. Bloom the Spices and Garlic: Add the minced garlic, dried thyme, smoked paprika, ground cumin, and red pepper flakes if using. Stir continuously for 1-2 minutes until the garlic is fragrant, being careful not to let it burn. This toasts the spices and unlocks their full aromatic potential.
  3. Add Lentils and Liquid: Pour in the rinsed lentils and vegetable broth. Add the bay leaf. Stir well to combine all ingredients.
  4. Simmer to Perfection: Bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover, and let simmer for 30-40 minutes or until lentils are tender but holding their shape.
  5. Wilt the Spinach: Remove the pot from heat and discard the bay leaf. Stir in the chopped fresh spinach, allowing the residual heat to gently wilt it in about 2 minutes without overcooking.
  6. The Final Touches: Stir in the freshly squeezed lemon juice to brighten the soup’s flavors. Season with salt and freshly ground black pepper to taste.
  7. Serve and Garnish: Ladle hot soup into bowls. Garnish with chopped fresh parsley and optionally drizzle with extra olive oil. Serve immediately and enjoy.

Notes

  • Adjust red pepper flakes according to your spice preference or omit for no heat.
  • Use low-sodium vegetable broth to control salt levels.
  • Spinach can be substituted with kale or swiss chard if desired.
  • Lemon juice is essential to brighten the soup and balance flavors.
  • Leftovers store well in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: garlic soup, lentil soup, spinach soup, vegan soup, healthy recipes, Mediterranean soup, plant-based meals

Find it online: https://platedandproud.com/garlic-spinach-lentil-soup-recipe/