Winter is soup season and I find myself craving something cozy, hearty and healthy. Lentil soup checks all of those boxes and the best part is you can have this homemade soup on the table in under 30 minutes. My Mediterranean Lentil Soup with Spinach is easy to make and will warm you up all winter long.
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There is a lot to love about this lentil soup. It’s plant based making it a perfect meal if you’re looking to get more veggies. This soup is vegan, gluten-free and dairy-free and is also budget friendly. This soup comes together quickly with minimal effort making it great for any weeknight but I also like to make a big batch to meal prep lunches for the work week. If you’re looking for more hearty vegetable based soups be sure to take a look at my Spicy Roasted Cauliflower Soup and Tuscan Kale and White Bean Soup.
Ingredients for Mediterranean Lentil Soup
- olive oil
- onion
- garlic
- carrots
- ground cumin
- ground coriander
- dried red lentils
- crushed tomatoes
- vegetable or chicken broth
- kosher salt
- ground black pepper
- fresh spinach
- lemon juice
How to Make Mediterranean Lentil Soup with Spinach
This soup is very simple to make and is done (including prep work) in less than 30 minutes. Pour the olive oil into a dutch oven over medium heat. Add in the onions, carrots and garlic and cook for 3-4 minutes until the onions are translucent. Add in the cumin and coriander and cook for an additional minute until fragrant.
Next add in the lentils, crushed tomatoes, broth, salt and pepper and stir to combine. Bring this to a simmer and cook the soup for 20 minutes or until the lentils are soft. Stir in spinach and lemon juice and divide among 4-6 bowls. This soup is delicious as is or you can garnish with fresh parsley or cilantro, a drizzle of olive oil or Garlic Chili Oil or a sprikle of goat cheese or feta.
If you like this Mediteranean Lentil Soup be sure to take a look at some of my other recipes!
Instant Pot Butternut Squash Soup
Chipotle Mashed Sweet Potatoes
Crispy Chicken Thighs with Mushroom Sauce
If you make this Mediterranean Lentil Soup with Spinach please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Mediterranean Lentil Soup with Spinach
Equipment
- 1 Dutch oven
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2-3 cloves garlic minced
- 2 large carrots peeled and chopped
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1½ cups dried red lentils
- 1 15 oz can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 cups fresh spinach
- 1 tbs lemon juice
Instructions
- Pour the olive oil into a dutch oven over medium heat. Add in the onions, carrots and garlic and cook for 3-4 minutes until the onions are translucent. Add in the cumin and coriander and cook for an additional minute until fragrant.
- Next add in the lentils, crushed tomatoes, broth, salt and pepper and stir to combine. Bring this to a simmer and cook the soup for 20 minutes or until the lentils are soft. Stir in spinach and lemon juice and serve as desired.
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Karen Hibbard says
Absolutely delicious! Flavors are so good and it is fast and easy to make. It will be perfect for lunch this week! Thanks for the recipe, Brianna!
Gabriela says
Delicious! I added chopped celery with the onions and carrots at first and also half a tsp of smoked paprika. Really wonderful!
Brianna Simmons says
Gabriela, thank you so much for your review, this is one of my favorite soups 🙂 I love the addition of smoked paprika.