Lentil spinach soup

Lentil spinach soup, healthy and gluten-free vegan soup recipe. Simple, nourishing and flavorful soup. Total comfort food.

lentil spinach soup

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. Don’t skip this step. 

lentil spinach soup

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. 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. The color of the soup will be affected by the choice of lentils. 

No soaking is needed. Rinse and drain lentils before using. 

Can lentil spinach soup be frozen?

This soup freezes well. Store in the freezer up to 1 month. Store in the refrigerator for 3 to 5 days. It reheats beautifully.

What goes with lentil spinach soup?

Serve with warm crispy bread, rice, cauliflower rice, quinoa or enjoy as is.

For more easy soups, also check out my Coconut lentil soup, Creamy carrot and horseradish soup and Green pea soup.

lentil spinach soup

Lentil spinach soup

Prep Time10 mins
Cook Time35 mins
Course: Soup

Ingredients

  • 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

Instructions

  • 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. 

If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.

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