What To Eat Wednesday – Spinach Lentil Soup

So, you’ve hit that mid-week slump, staring blankly into the fridge, and your stomach is rumbling for something *actually* good? But also, like, can it be easy? And maybe healthy-ish? And definitely not require a culinary degree or a trip to a specialty store? Oh honey, you’ve come to the right place! Welcome to What To Eat Wednesday, where we’re tackling those cravings with a recipe that’s basically a warm hug in a bowl: Spinach Lentil Soup.

Why This Recipe is Awesome

Let’s be real, some recipes promise the world and deliver a pile of dirty dishes and a mild sense of disappointment. Not this one, my friend! This Spinach Lentil Soup is a game-changer because:

• It’s practically idiot-proof. Seriously, even I haven’t managed to mess it up, and that’s saying something.
• It’s a nutritional powerhouse. Lentils are tiny but mighty heroes packed with fiber and protein. Spinach? Hello, Popeye power!
• It’s super budget-friendly. Lentils are cheap, veg is cheap. Your wallet will thank you.
• It’s fast! From start to slurp, you’re looking at about 30-40 minutes. Perfect for those “I’m hungry NOW” moments.
• It tastes like you actually tried. Your taste buds will be doing a happy dance, and you’ll feel all smug and accomplished.

Ingredients You’ll Need

Gather your troops, folks! Here’s what you’ll need to make this magic happen:

• 1 tablespoon Olive Oil (or whatever oil makes your heart sing)
• 1 large Onion, chopped (grab some goggles if you’re a cryer, no judgment here)
• 2 cloves Garlic, minced (because everything is better with garlic, fight me)
• 1 large Carrot, chopped (or two small ones, we’re not picky)
• 1 stalk Celery, chopped (the unsung hero of many soups)
• 1 cup Brown or Green Lentils, rinsed (don’t skip the rinse! unless you like crunchy dirt, which… to each their own)
• 6 cups Vegetable Broth (or chicken broth if you swing that way)
• 1 (14.5 ounce) can Diced Tomatoes, undrained (for that lovely tang)
• 1 teaspoon Cumin (adds a nice warmth, trust me)
• 1/2 teaspoon Turmeric (for colour and good vibes)
• Salt and Pepper to taste (the ultimate flavour shapers)
• 5 ounces Fresh Spinach (a big ol’ bag, it wilts down to almost nothing, promise)
• Optional: A squeeze of Lemon Juice at the end (brightens everything up!)

Step-by-Step Instructions

1. Sauté the Aromatics: Grab a large pot or Dutch oven and heat your olive oil over medium heat. Toss in the chopped onion, carrot, and celery. Cook ’em down for about 5-7 minutes until they start to soften and the onion turns translucent. Your kitchen should be smelling pretty good right about now!
2. Garlic Time: Add your minced garlic and cook for another minute until fragrant. Don’t let it burn! Burnt garlic is a sad, bitter story.
3. Spice Things Up: Stir in the cumin and turmeric. Let them toast with the veggies for about 30 seconds. This wakes up their flavors, FYI.
4. Lentils and Liquids: Now, add your rinsed lentils, diced tomatoes (undrained!), and vegetable broth to the pot. Give everything a good stir to combine.
5. Simmer Down: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes. You’re waiting for those lentils to get nice and tender. Give it an occasional stir to make sure nothing’s sticking.
6. Spinach Power: Once the lentils are cooked, stir in the fresh spinach. You might think it’s too much, but it’ll magically shrink! Stir until it’s just wilted, which only takes a couple of minutes.
7. Taste & Adjust: Time for the all-important taste test! Add salt and pepper to your liking. If it feels like it needs a little something extra, a squeeze of fresh lemon juice at this stage works wonders.
8. Serve It Up: Ladle your delicious soup into bowls. Top with a dollop of yogurt, a sprinkle of fresh herbs, or just enjoy it plain. You earned this!

Common Mistakes to Avoid

Look, we all make mistakes. It’s part of the journey! But here are a few you can easily dodge:

• Forgetting to Rinse Your Lentils: Seriously, this isn’t just about cleanliness; it can remove some starches and make for a clearer broth. Plus, you really don’t want any tiny pebbles in your otherwise delightful soup.
• Overcooking the Spinach: Spinach goes from vibrant green to sad, swampy mush faster than you can say “nutrient loss.” Add it at the very end and only cook until it’s just wilted.
• Not Tasting as You Go: How will you know if it needs more salt, pepper, or that magical lemon squeeze if you don’t taste it? Your palate is your best friend here!
• Using Red Lentils Instead of Green/Brown Without Adjusting: Red lentils break down much faster and can make your soup much mushier. If you use them, reduce the simmer time significantly!

Alternatives & Substitutions

Feeling rebellious? Go for it! This recipe is pretty forgiving:

• No Spinach? No Problem! Kale or Swiss chard work beautifully here. Just chop them finely and add them a little earlier than spinach, as they need a bit more time to soften.
• Spice It Up: Want more heat? Add a pinch of red pepper flakes with the cumin and turmeric. Want more warmth? A touch of smoked paprika would be divine.
• Add Grains: Feeling extra hungry? Throw in a quarter cup of quinoa or rice along with the lentils. Just remember to add a bit more broth if it gets too thick.
• Veggie Swap-Out: Don’t have celery or carrots? No worries. Bell peppers, zucchini, or even sweet potatoes (chopped small!) can step in.

FAQ (Frequently Asked Questions)

• Can I use red lentils instead of green or brown? Well, technically yes, but why make things complicated? Red lentils cook much faster and tend to get very mushy, making for a creamier (some might say less appealing texture) soup. Stick to green or brown for this recipe for the best results, IMO.
• Is this soup freezer-friendly? Absolutely! Make a double batch, let it cool completely, then portion it into freezer-safe containers. Your future self will totally thank you on a busy weeknight.
• What if I don’t have fresh spinach? Can I use frozen? You bet! Thaw it first and squeeze out any excess water. Then add it in the final steps like you would fresh spinach.
• I don’t have vegetable broth. Can I use water? You can, but it won’t have the same depth of flavor. If you must use water, be extra generous with your salt, pepper, and spices to compensate!
• Can I make this in an Instant Pot or slow cooker? Yup! For the Instant Pot, sauté the veggies, then add everything (except spinach) and pressure cook on high for 10 minutes, natural release. Stir in spinach. For a slow cooker, sauté the veggies, then combine everything (except spinach) in the cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in spinach at the end.

Final Thoughts

And there you have it, folks! A bowl of nourishing, delicious, and shockingly easy Spinach Lentil Soup. You’ve officially conquered your What To Eat Wednesday dilemma with flair and minimal effort. Now go forth and impress someone—or just yourself—with your new culinary skills. You’ve earned that cozy couch time. Happy slurping!