This lentil, potato, and spinach soup has enough substance for dinner. Brown or green lentils and cubes of Yukon Gold potato simmer in a tomato broth seasoned with smoked paprika and cumin. A handful of spinach and a squeeze of lemon go in at the end. Serve it with toasted sourdough for scooping up the thick broth.
Lentil, Potato, and Spinach Soup Recipe
Prep 15 minutes · Cook about 45 minutes · Total about 1 hour · Yield 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, cut into ½-inch pieces
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 1½ cups (about 290 g) dried brown or green lentils, picked over and rinsed
- 2 medium Yukon Gold potatoes (about 12 ounces or 340 g), cut into ¾-inch cubes
- 1 (14- to 14.5-ounce) can diced tomatoes, with their juices
- 6 cups (about 1.4 L) low-sodium vegetable broth, plus more as needed
- 1 bay leaf
- ¾ teaspoon fine salt, or to taste
- 2 cups baby spinach, roughly chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley, optional
How to Make Lentil, Potato, and Spinach Soup
- Soften the onion and carrots. Set a Dutch oven or large soup pot over medium heat. Add the oil, onion, and carrots. Stir occasionally for 5 to 7 minutes, until the onion is translucent and the carrots begin to soften.
- Toast the spices. Stir in the garlic, cumin, smoked paprika, thyme, and black pepper. Cook for about 30 seconds, stirring, until the spices smell fragrant.
- Simmer the lentils and potatoes. Add the rinsed lentils, potato cubes, tomatoes and their juices, broth, bay leaf, and salt. Bring to a boil, then lower the heat and leave the lid slightly ajar. Simmer gently for 30 to 35 minutes, or until the lentils are tender all the way through and a fork slips easily into the potatoes. Add a splash of broth if the soup gets too thick before the lentils soften.
- Wilt the spinach and add lemon. Discard the bay leaf and stir in the spinach. Simmer for another 2 to 3 minutes, until the leaves are wilted. Turn off the heat, stir in the lemon juice, and adjust the seasoning. Ladle into bowls and add parsley if using.
Tips for a Thick, Chunky Soup
- Choose whole brown or green lentils. They hold their shape as they soften. Split red lentils break down faster and give the soup a creamier texture.
- Cut the potatoes evenly. Yukon Golds stay creamy inside and hold together in the broth. Leave the skins on if you like a more rustic texture.
- Thicken it right in the pot. Press a few cooked potato cubes and a spoonful of lentils against the side of the pot, then stir them back into the broth.
Variations and Serving Ideas
Use chopped kale in place of spinach and give it 5 to 8 minutes to soften. For a little heat, add ¼ teaspoon crushed red pepper with the spices. Serve the soup with a lemon wedge and a thick slice of toasted sourdough.
How to Store and Reheat
Divide leftovers into shallow containers and refrigerate within 2 hours. Keep refrigerated for 3 to 4 days, or freeze for up to 3 months for best quality. Thaw frozen soup in the refrigerator. Reheat the portion you need to 165°F (74°C), adding a splash of broth or water if it has thickened.
Frequently Asked Questions
Do I need to soak the lentils?
Brown and green lentils can go straight into the pot after you rinse them and pick out any debris.
Can I use canned lentils?
Yes. Start with 4½ cups of broth and simmer the vegetables until the potatoes are almost tender. Stir in about 3½ to 4 cups of drained, rinsed canned lentils for the last 5 to 10 minutes. Add more broth as needed and finish with spinach and lemon.
Can I use frozen spinach?
Yes. Thaw about ½ cup of chopped frozen spinach, squeeze out the excess liquid, and stir it into the hot soup. Simmer until the spinach is heated through.
Estimated Nutrition
One serving (one-sixth of the pot) provides about 300 calories, 14 g protein, and 8 g fiber. This estimate covers the soup and excludes bread and optional toppings. Values vary with the broth and the weight of the vegetables.
Adapted from the published recipe for this lentil, potato, and spinach soup.
