Lentil and Spinach Soup

Looking for an easy yet very satisfying meatless meal for chilly days? Try this very comforting lentil and spinach soup! -

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A very comforting soup with green lentils, spinach, pasta and spices.


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 tablespoon tomato paste
  • 2 tomatoes, chopped (1/4 cup when chopped)
  • 3 cloves garlic, minced
  • 1 and 1/2 cups green lentils
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1 teaspoon salt
  • 7 cups hot water
  • 1/4 cup pasta
  • 2 cups baby spinach leaves, washed well
  • Lemon for serving


  1. In a large pot, heat olive oil and saute onion until translucent about 5 minutes. Add in tomato paste, chopped tomatoes and garlic. Saute stirring occasionally for a few minutes. If it starts to stick to the bottom of the pot, just pour 2 tablespoons of water.
  2. Add in lentils and spices immediately. Stir until everything combines well and pour hot water over it. Add in pasta.
  3. Cover and let it simmer for about 30 minutes or until lentils are tender enough, but still hold their shape.
  4. Add in the spinach leaves and cook for 2 minutes.
  5. Serve hot with a few drops of lemon.


I don’t soak the lentils beforehand as the ones I use don’t need it, they cook really fast. If yours don’t cook that fast, it might be better to soak them for 2-3 hours.