Lentil Spinach Soup (Recipe)

March 12, 2023

Lentil Spinach Soup (Recipe)


✅ 1 pound brown or large green lentils, rinsed and picked over

✅ 10 cups vegetable broth or water

✅ 2 cups finely diced carrots

✅ 1 jalapeno pepper, stemmed, seeded and chopped

✅ 2 tsp. whole coriander seeds

✅ 1 and ½ tsp. ground cumin

✅ 1 tsp. ground turmeric
✅ 2 and ½ tsp. dried oregano

✅ 2 bay leaves

✅ 2 medium potatoes (1 and ¼ lbs.), scrubbed and diced into ½-inch cubes

✅ 10 ounces baby spinach, chopped

✅ 3 cups peeled, seeded and diced butternut squash (½-inch cubes)

✅ 2 tbsp extra virgin olive oil (Kasadrinos **FREE Bottle**)

✅ 1 large onion, chopped (red or yellow)

✅ 2 ribs celery, chopped

✅ 3 large cloves garlic, finely chopped

✅ 1 tsp. salt

✅ Ground fresh pepper to taste

✅ ⅓ cup fresh lemon juice

✅ 2 lemons


1️⃣ Rinse lentils and remove any skins or discoloured lentils.

2️⃣ In a large soup pot or Dutch oven, combine lentils, vegetable broth (or water), jalapeño pepper, coriander seeds, cumin, turmeric, oregano and bay leaves.

3️⃣ Bring to a boil over medium-high heat, then reduce heat to low and simmer, partly covered for 30 minutes. Test the lentils as they should be soft after 30 minutes.

4️⃣ Add the butternut squash, carrots, potatoes and spinach and cook over low heat another 15-20 minutes. (Cooking too high will result in the vegetables to be mushy).

5️⃣ Meanwhile, in a small skillet, heat olive oil. Cook onion, celery and garlic over medium heat for 4-5 minutes until softened.

6️⃣ Add the onion mixture to the soup and stir it into the soup.

7️⃣ Add ½ cup of water to the skillet to deglaze and add this liquid to the soup. (swirl it around to get all of that good essence and flavour)


Servings : 12 (1 & 1/2 cups)
Ready in : 60 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 108kcal

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