When comfort food meets nutrition, you get this cozy lentil and tomato soup. The slow-cooked lentils soak up the vibrant flavours of tomatoes, garlic, and spices, while fresh spinach adds a pop of color and nutrients. Serve it with warm bread for a complete, satisfying meal that will keep you coming back for more.
Lentil Vegetarian Soup
Green lentils are the ideal substitute for this recipe. Their large, flat shape allows them to remain fairly firm when cooked. To achieve the perfect texture, ensure the soup is simmered just long enough to soften the lentils—begin checking them every 10 minutes once you reach the 20-minute mark.
Brown, yellow, and red lentils are alternative options, though they cook more quickly and tend to lose their shape. If you use these instead of Puy lentils, keep a close eye on them during cooking, as they can easily become mushy. Retaining some texture and shape is essential for this soup’s desired consistency.
When preparing lentils, it’s wise to spread them out on a tray and check for small stones or bits of dirt to discard. If they appear dusty, give them a rinse using a colander. While packaged lentils are usually cleaner, it doesn’t hurt to inspect them before cooking.
There’s no need to soak lentils beforehand, as they soften when simmered in liquid. Depending on the variety, this process can take anywhere from 20 to 50 minutes. Lentils absorb the liquid they cook in, often doubling in size during preparation
Your Food Processor Is a Time Saver
Use a food processor to finely dice the onions by pulsing them until they reach the desired consistency. Once the onions are cooking, add chunks of carrots, celery, and garlic to the processor, and pulse until they are chopped into small, uniform pieces.
What To Do With Leftovers
Freeze the soup in single-serving containers for easy, on-demand meals during the week. This lentil soup can be stored in the freezer for up to six months while maintaining its flavour and quality
Hearty Lentil & Spinach Soup
Ingredients
- ¼ cup extra virgin olive oil
- 2 medium onions finely chopped
- 2 carrots chopped
- 4 garlic cloves minced
- 2 tsps ground cumin
- 1 tsp dried thyme
- 1x400g can diced tomatoes
- 500g lentils rinsed well
- 4 cups vegetable broth
- 2 cups water add more if needed
- 1 – 2 spinach destemmed and chopped
- 1 tsp salt adjust to taste
- pinch of chilli flakes adjust to taste
- ½ cup chutney
- freshley ground black pepper to taste
- fresh thyme for garnish optional
Instructions
Sauté the Aromatics
- Heat the olive oil in a large, heavy-based pot over medium heat. Once hot, add the chopped onions and carrots. Sauté for about 5 minutes, stirring occasionally, until the onions become soft and translucent.
Build the Flavour
- Add the minced garlic, cumin, curry powder, and thyme. Stir constantly for about 2 minutes until fragrant. Pour in the diced tomatoes and cook for another 2–3 minutes, stirring occasionally, to allow the flavours to develop.
Simmer the Lentils
- Add the rinsed lentils, vegetable broth, and water. Stir in the salt and a pinch of chilli flakes if using. Season generously with freshly ground black pepper. Bring the mixture to a boil, then partially cover the pot and reduce the heat to a gentle simmer. Cook for 30–40 minutes, or until the lentils are tender but still hold their shape. Add more water if needed to reach your desired consistency.
Add the Finishing Touches
- Stir in the chopped spinach and cook for another 5 minutes, until wilted. Remove from heat and mix in the chutney and lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Serve & Store
- Ladle into bowls and serve with your favorite crusty bread. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.