Lentil and Spinach Soup

    (2316)
    1 hour 35 minutes

    A hearty lentil soup that is chocked full of veggies like celery, carrot and tomatoes. Serve with your favourite bread.


    1890 people made this

    Ingredients
    Serves: 6 

    • 1 onion, diced
    • 1/4 cup (60ml) olive oil
    • 2 carrots, diced
    • 2 stalks celery, diced
    • 2 cloves garlic, crushed
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • 1 teaspoon dried basil
    • 1 (400g) tin crushed tomatoes
    • 2 cups (400g) dry lentils
    • 8 cups (2 litres) water
    • 1/2 cup spinach, rinsed and thinly sliced
    • 2 tablespoons vinegar
    • 1 pinch salt, to taste
    • 1 pinch ground black pepper, to taste

    Directions
    Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

    1. In a large saucepan heat oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender.
    2. Stir in garlic, bay leaf, oregano and basil; cook for 2 minutes. Stir in lentils then add water and tomatoes. Bring to a boil.
    3. Reduce heat and simmer for at least 1 hour. When ready to serve stir in spinach and cook until it wilts.
    4. Stir in vinegar and season to taste with salt and pepper. Add more vinegar if desired.

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    Reviews and Ratings
    Global Ratings:
    (2316)

    Reviews in English (1685)

    by
    2492

    Based on comments here, I made some substitutions and I think this is the best lentil soup I've had in a long time. I added another 2 carrots, I doubled all the spices. I added 1/8 tsp. red pepper flakes, I bought a can of 28oz. crushed tomatoes. I added the 14.5 oz. that the recipe called for, then used the rest mixed with 4 cups of broth and water to make the 8 cups of "water". I used 1 cup brown and 1 cup red lentils, I used 3 T. of lemon juice instead of vinegar, and I added about 3 Tablespoons of port. I guess that's a lot of changes, but trust me, people can't stop eating it. It's really great.  -  24 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    1988

    This is a phenomenal recipe. Having lived in Spain and enjoyed true lentil soup, I thought I'd never again appreciate an american version. Boy was I wrong. My adaptations to this great recipe include: 4 carrots, 2 bay leaves, 4 garlic cloves, 8 cups chicken broth instead of water. In the last 30 minutes I add 4 cups spinach, three potatos, and smoked sausage. I blend half and then add back for a really nice texture. This is served great with parmesean cheese and garlic/ mozerella bread.  -  20 Feb 2005  (Review from Allrecipes USA and Canada)

    by
    1068

    This is great lentil soup. My husband said that it was better than any he had had. I added extra garlic and spinach and omitted the olive oil to cut fat. Also, have tried wine vinegar and balsamic, balsamic is best. Very "meaty" and tasty, I would definitely recommend.  -  24 Nov 2002  (Review from Allrecipes USA and Canada)

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