A Nourishing, One-Pot Classic That Feeds Your Body and Soul

Some recipes feel like a warm blanket—and this lentil soup with spinach and carrots is one of those meals. I started making this during one of those long, gray February weeks when everyone in my house was run-down and we needed something grounding, simple, and truly nourishing.

This soup is hearty without being heavy, loaded with fiber and plant-based protein, and made with pantry staples you probably already have. The carrots add natural sweetness, the spinach melts in for extra greens, and the lentils give it that earthy, comforting base. It’s the kind of meal that makes you feel like you’re doing something good for yourself with every bite.

And yes, it tastes even better the next day.

Ingredients

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 carrots, peeled and chopped

• 1 teaspoon dried thyme

• 1 teaspoon ground cumin

• 1½ cups dried green or brown lentils, rinsed

• 6 cups low-sodium vegetable broth

• 2 cups baby spinach (or chopped regular spinach)

• Juice of ½ lemon

• Salt and pepper to taste

• Optional toppings: fresh parsley, a drizzle of olive oil, grated Parmesan (if not dairy-free)

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and carrots, cooking until softened (about 5–7 minutes). Stir in garlic, thyme, and cumin. Cook for 1 minute.

2. Add Lentils & Broth: Stir in lentils and broth. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until lentils are tender.

3. Stir in Spinach: Once lentils are soft, stir in spinach and cook for 2–3 more minutes, until wilted.

4. Finish & Serve: Add lemon juice, season with salt and pepper, and serve hot with your favorite toppings.

Sarah’s Tips for the Best Lentil Soup

• No Soaking Needed: Dried lentils cook quickly—no overnight soak required.

• Add Bulk: Want a heartier soup? Add chopped potatoes or a handful of cooked quinoa.

• Make It Creamy: Use an immersion blender to partially blend for a thicker, creamier texture.

• Freezer-Friendly: Cool completely and freeze in portions—perfect for busy weeknights.

Why You’ll Love This Recipe

It’s budget-friendly, nutrient-dense, and made in one pot. Whether you’re eating more plant-based or just want something comforting and clean, this soup is it.

And the best part? It’s just as nourishing on day three as it is fresh off the stove.

Nutrition (Per Serving – serves 4):
Calories: 290
Protein: 15g
Fat: 6g
Carbs: 42g
Fiber: 14g
Sugar: 5g