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spinach lentil soup overhead with spoons and lemon

Spinach Lentil Soup Recipe

This is the best fall soup recipe I could ask for! It's a vegetable packed, flavorful, healthy, and hearty soup! And bonus: it's also vegetarian and vegan.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 to 6 people

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried ground coriander
  • 4 cloves garlic, minced
  • 2 medium carrots, chopped (about 1 cup)
  • 2 cups dried brown lentils, rinsed and drained * see notes
  • 6 cups water ** see notes
  • 4 cups loosely packed spinach, washed and drained *** see notes
  • lemon juice (optional)

Instructions

  • In a large pot, combine your olive oil, diced onion, and salt. Place the pot over medium-low heat and cook for 5 to 10 minutes, or until the onion turns translucent and browns slightly. **** see notes
  • Add the coriander and garlic to the pot, and cook for another minute or so. This is just to slightly toast the garlic and coriander.
  • Add the carrots, lentils, and water to the pot. Raise your heat to high and bring the soup up to a boil. Reduce heat to medium-low and simmer the soup for 15 minutes. Add the spinach and continue simmering for another 15 to 20 minutes, or until the lentils are cooked through and the vegetables are softened.
  • If you find the soup is too thick, add a splash of water to thin your soup to your liking. Taste for seasoning and adjust if needed. (Optional) Add a squeeze of lemon juice at the end to brighten up the soup!

Notes

* To prepare the lentils, rinse well under cold water until the water runs clear. Make sure to check the lentils for any small rocks (though they usually sink to the bottom of the pot). Drain well.
** I like to use water in this soup because I feel like it already has a ton of flavor on its own! Feel free to use vegetable stock instead if you want some extra flavor. You can also use a combination of stock and water.
*** You can use frozen spinach instead of fresh here. Use one (10 ounce) package of frozen. No need to defrost! If using frozen, add it to the soup in the last 5 minutes of cooking just to warm it through. 
**** As you cook the onion, you may need to lower the heat if it starts to brown too quickly. This step is to slightly caramelize the onion, which will add a lot of flavor!
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