Lentil Soup With Spinach And Herbs

So, you’ve stared into the fridge for what feels like an eternity, debated ordering takeout, and then remembered you *actually* like cooking… sometimes? And you want something healthy, hearty, but also *zero* fuss? My friend, you’ve come to the right place. We’re making Lentil Soup with Spinach and Herbs, and it’s basically a hug in a bowl.

Why This Recipe is Awesome

Okay, let’s be real. We all have those recipes that look great on Pinterest but then turn into a kitchen disaster zone. **This isn’t one of them.** This lentil soup is ridiculously forgiving. Seriously, I once accidentally added an extra cup of broth and it still tasted amazing. It’s nutrient-packed (hello, spinach and lentils!), budget-friendly, and perfect for meal prep. Plus, it makes your kitchen smell like a fancy, wholesome bistro, which is a win in itself, right? **DIY aromatherapy, folks!**

Ingredients You’ll Need

• **2 tablespoons olive oil:** The good stuff, or whatever’s lurking in your pantry.
• **1 large onion, chopped:** Tears are optional, but usually inevitable.
• **2 carrots, chopped:** Adds a sweet earthiness. Don’t skip these, they’re important!
• **2 celery stalks, chopped:** The unsung hero of many soups.
• **3 cloves garlic, minced:** Because everything is better with garlic. If you’re feeling wild, add more!
• **1 teaspoon ground cumin:** Your ticket to a warm, earthy vibe.
• **½ teaspoon dried thyme:** Classic herb, can’t go wrong.
• **¼ teaspoon red pepper flakes:** Just a little kick! Omit if you’re a spice-phobe.
• **1 (28-ounce) can crushed tomatoes:** The canned kind, no judgment here.
• **1 cup brown or green lentils, rinsed:** **Make sure they’re rinsed!** Nobody wants gritty soup.
• **6 cups vegetable broth:** Or chicken broth, if you’re not strictly vegetarian.
• **5 ounces fresh spinach:** A big handful! It wilts down to practically nothing, so don’t be shy.
• **½ cup fresh parsley, chopped:** For a pop of freshness at the end.
• **Salt and freshly ground black pepper to taste:** The ultimate seasoning duo.
• **Optional garnishes:** A dollop of plain yogurt or a squeeze of lemon juice. Trust me on the lemon.

Step-by-Step Instructions

1. **Sauté the aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Don’t rush this step; it builds flavor!
2. **Bring on the garlic & spices:** Toss in the minced garlic, cumin, thyme, and red pepper flakes. Stir constantly for about 1 minute until fragrant. Your kitchen should smell heavenly right about now.
3. **Add the stars of the show:** Pour in the crushed tomatoes and the rinsed lentils. Give it a good stir, making sure everything is well combined.
4. **Liquid magic:** Now, add the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes. The lentils should be tender but not mushy.
5. **Spinach time!** Stir in the fresh spinach. It will look like a mountain at first, but it wilts down super fast. Cook for another 2-3 minutes until it’s vibrant green and tender.
6. **Finishing touches:** Remove the pot from the heat. Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper as needed. **This is where you make it yours!**
7. **Serve it up:** Ladle into bowls. Garnish with a dollop of yogurt or a squeeze of lemon juice if you’re feeling fancy. Enjoy your masterpiece!

Common Mistakes to Avoid

• **Not rinsing your lentils:** Seriously, tiny rocks or weird dust in your soup is a no-go. Rinse them until the water runs clear.
• **Overcooking the lentils:** Nobody wants a bowl of lentil mush. Keep an eye on them; they should be tender but still hold their shape.
• **Skipping the fresh herbs at the end:** The fresh parsley (or cilantro!) makes a *huge* difference. It brightens everything up. Don’t be lazy, chop it!
• **Being shy with seasoning:** Bland soup is sad soup. Taste and adjust! A little extra salt, pepper, or even a dash more cumin can totally transform it. **Taste, taste, taste!**

Alternatives & Substitutions

• **No fresh spinach?** Frozen spinach works just fine! Just make sure to thaw it and squeeze out any excess water before adding. About 10 ounces of frozen spinach would be equivalent to 5 ounces fresh.
• **Different lentils?** While brown or green lentils hold their shape best, you could use red lentils. Just be aware they’ll break down more and give you a creamier soup, and might cook faster. Adjust simmer time accordingly.
• **Herb swap:** Not a fan of parsley? Try fresh cilantro or even a bit of fresh dill for a different vibe. Dried herbs can also work, just use about half the amount of fresh.
• **Add some protein:** Want to bulk it up? Cooked shredded chicken or even some crumbled sausage would be a great addition. Stir it in at the end to warm through.

FAQ (Frequently Asked Questions)

• **Can I make this ahead of time?** Oh, absolutely! This soup tastes even better the next day as the flavors meld. It’s a meal prep superstar!
• **How long does it last in the fridge?** Properly stored in an airtight container, it’ll happily hang out in your fridge for up to 4-5 days. Perfect for packed lunches!
• **Can I freeze this soup?** Yes, please do! It freezes beautifully for up to 3 months. Just thaw it in the fridge overnight and reheat gently on the stove or in the microwave.
• **I don’t have fresh herbs, can I use dried?** Sure, but for the *best* flavor, fresh is always preferred, especially for the finishing touch. If using dried parsley, use about 1-2 teaspoons for the entire recipe.
• **Is this soup spicy?** Only if you want it to be! The ¼ teaspoon of red pepper flakes gives a very mild warmth. If you like heat, feel free to add more. If not, omit entirely!
• **What should I serve with it?** A crusty piece of bread for dipping is pretty much mandatory, IMO. Or a simple side salad. Keep it simple, let the soup shine!

Final Thoughts

So there you have it, folks! A delicious, hearty, and surprisingly simple lentil soup that’s perfect for any day of the week. You’ve just whipped up something truly amazing without breaking a sweat (or a budget). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, pat yourself on the back, pour a bowl, and enjoy your triumph. You’re a kitchen wizard, Harry!