Hearty Lentil Spinach Lemon (Printable)

Earthy lentils combined with fresh spinach and a splash of lemon for a wholesome meal.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Legumes

06 - 1 cup dried brown or green lentils, rinsed

→ Liquids & Seasonings

07 - 6 cups vegetable broth (gluten-free if needed)
08 - 1 teaspoon ground cumin
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1/2 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Greens & Finish

13 - 4 cups fresh spinach, roughly chopped
14 - 1 lemon, juiced (plus extra wedges for serving)
15 - 2 tablespoons fresh parsley, chopped (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking 5 to 7 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly.
03 - Add lentils, ground cumin, dried thyme, bay leaf, and smoked paprika; stir to combine evenly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer 25 to 30 minutes until lentils are tender.
05 - Remove bay leaf. Stir in chopped spinach and cook for 3 to 4 minutes until wilted.
06 - Mix in lemon juice, then season with salt and pepper to preference.
07 - Ladle soup into bowls, garnish with parsley if desired, and offer lemon wedges alongside.

# Expert Advice:

01 -
  • It comes together in less than an hour, but tastes like you've been simmering it all day.
  • The lemon at the end wakes everything up, transforming earthy lentils into something bright and alive.
  • One pot means one thing to wash, and somehow it still feels like real cooking.
02 -
  • Don't skip rinsing the lentils, even though it seems like an extra step; dust in them can make the soup gritty and it takes thirty seconds.
  • The lemon juice goes in at the very end, not during cooking, because heat strips it of its brightness and you need that lemon alive in the finished bowl.
  • Vegetable broth varies so much between brands that you need to taste as you go; some are salty enough that you'll need no added salt at all.
03 -
  • Make a double batch and freeze half; this soup thaws beautifully and becomes an easy answer on days when cooking feels impossible.
  • Let the pot sit for five minutes after you remove it from the heat before serving; the flavors settle and deepen in that quiet moment.

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