Hearty Lentil, Potato & Spinach Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 (14.5 oz/400 g) can diced tomatoes
• 1½ cups dried brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 teaspoon Italian seasoning
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• 3 cups fresh spinach, roughly chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the potatoes, diced tomatoes, lentils, vegetable broth, Italian seasoning, cumin, smoked paprika, thyme, salt, and pepper.
5. Bring to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the lentils and potatoes are tender.
6. Stir in the spinach and cook for 2–3 minutes, until wilted.
7. Add the lemon juice and fresh parsley, then taste and adjust the seasoning if needed.
8. Ladle into bowls and serve hot with crusty bread.

Serving Suggestions

• Serve with toasted sourdough or whole-grain bread.
• Top with grated Parmesan or crumbled feta cheese.
• Pair with a crisp green salad for a complete meal.

Tips

• Red lentils can be used for a creamier soup but will break down more during cooking.
• Add a pinch of red pepper flakes for gentle heat.
• This soup tastes even better the next day and freezes well for up to 3 months.
• Stir in cooked shredded chicken or white beans if you’d like extra protein.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6