Lentil spinach soup, healthy and gluten-free vegan soup recipe. Simple, nourishing and flavorful soup. Total comfort food.
As I said before, this lentil spinach soup is total comfort food. With a fresh but sour taste from lime juice and spiciness from green curry, it makes a top 10 of my fall and winter favorite comfort foods.
Adding lime juice makes all the difference in this recipe, so don’t skip this step.
Lentil spinach soup is the best lentil soup recipe I´ve made. But don’t take my word for it. Why don’t you taste it yourself?
How to substitute bouillon cube?
To replace one vegetable bouillon cube use one cup vegetable broth. In that case, omit one cup of water in the recipe.
Bouillon tends to be saltier than broth. Therefore, taste the soup at the end, and add more salt to taste, if necessary.
Which lentil is best for soup?
In this soup, I used green lentils. Dried lentils are best for lentil soup. You can use brown, green, yellow, red. However, your choice of lentils will affect the color of the soup.
You don’t have to soak lentils, but rinse and drain them before using them.
Can lentil spinach soup be frozen?
Yes, it can. This soup freezes well. You can store the soup in the freezer for up to 1 month. In other words, it reheats beautifully. Or you can store it in the refrigerator for up to 5 days. In my home, it almost never lasts that long. However, once in a while, there is enough soup left for one lunchbox to freeze.
What goes with lentil spinach soup?
Serve your lentil spinach soup with warm crispy bread, rice, cauliflower rice, quinoa or enjoy as is.
Lentil spinach soup
- 1 tbsp sunflower oil (or other cooking oil)
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 small carrots, peeled and diced
- 1 tsp green curry paste (or more for more spiciness)
- ½ cup green lentils, rinsed and drained
- 2 cups water
- 1 vegetable bouillon cube
- 1 can coconut milk
- 2 cups frozen spinach
- 1 lime, juice
- salt & pepper to taste
- In a medium-size pot add the oil over medium heat and sautè onion and garlic for 4-5 minutes until translucent.
- Add green curry paste and diced carrot. Increase the heat and sautè for 2 more minutes, stirring constantly.
- Lower the heat again before adding rinsed and drained green lentils, 2 cups of water, bouillon cube, frozen spinach, and coconut milk.
- Bring to boil and then let simmer with a lid on for 30-35 minutes or until lentils are soft. Stir occasionally.
- Season to taste with salt and pepper, and squeeze lime juice.
- Serve with warm crusty bread, rice or quinoa.
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