Lentil Soup with Spinach and Lemon

Name: Lentil Soup with Spinach and Lemon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 1 large (about 10 oz) (280 g) yellow onion, peeled and cut into ¼-inch (6 mm) dice; 2 medium (about 6 oz) (170 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 2 medium (120 g) celery stalks, cut into ¼-inch (6 mm) dice; 4 large (15 g) garlic cloves, minced; 2 teaspoons (5 g) ground cumin; 1 teaspoon (2 g) ground coriander; 2 tablespoons (32 g) tomato paste; 1½ cups (300 g) dried brown lentils, rinsed and drained; 6 cups (1420 ml) low-sodium vegetable broth; 2 whole (1 g) bay leaves; 1 teaspoon (6 g) kosher salt, plus more to taste; 6 cups (about 6 oz) (170 g) baby spinach, roughly chopped; 1½ large (170 g) lemon, 1 lemon zested (about 1 tablespoon), then all juiced (about ¼ cup / 60 ml); remaining ½ lemon cut into wedges for serving; ½ teaspoon (1 g) black pepper, freshly ground, plus more to taste

From the MyKitchenBank Kitchen

A bright, hearty Mediterranean-style soup of tender brown lentils simmered with onion, carrot, garlic and cumin, then finished with wilted spinach and fresh lemon for a lively, savory-tart finish.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Makes: About 2 quarts (1.9 L), 6 bowls

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Ingredients

6 servings

3 tablespoons (45 ml) extra-virgin olive oil
1 large (about 10 oz) (280 g) yellow onion, peeled and cut into ¼-inch (6 mm) dice
2 medium (about 6 oz) (170 g) carrots, peeled and cut into ¼-inch (6 mm) dice
2 medium (120 g) celery stalks, cut into ¼-inch (6 mm) dice
4 large (15 g) garlic cloves, minced
2 teaspoons (5 g) ground cumin
1 teaspoon (2 g) ground coriander
2 tablespoons (32 g) tomato paste
1½ cups (300 g) dried brown lentils, rinsed and drained
6 cups (1420 ml) low-sodium vegetable broth
2 whole (1 g) bay leaves
1 teaspoon (6 g) kosher salt, plus more to taste
6 cups (about 6 oz) (170 g) baby spinach, roughly chopped
1½ large (170 g) lemon, 1 lemon zested (about 1 tablespoon), then all juiced (about ¼ cup / 60 ml); remaining ½ lemon cut into wedges for serving
½ teaspoon (1 g) black pepper, freshly ground, plus more to taste

Equipment (5)

5- to 6-quart (4.7–5.7 L) Dutch oven or heavy soup pot with lid
Wooden spoon
Fine-mesh sieve
Microplane or fine grater for zest
Ladle

Steps

Before you start

Rinse the lentils in a fine-mesh sieve and pick out any small stones or shriveled lentils.
Chop all vegetables before you turn on the heat so the aromatics don't scorch.
Add the lemon juice and zest only at the end; acid added early keeps lentils from softening properly.
Brown lentils hold their shape; do not substitute red lentils, which break down into a purée.

1
Sauté the vegetables
- Heat the olive oil in a 5- to 6-quart pot over medium heat until it shimmers.
- Add the onion, carrot and celery with the salt.
- Cook, stirring every minute or so, for 8 minutes.
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Ready when: Onion is translucent and soft, with only light golden edges; carrots have begun to soften.
Tip: Lower the heat if the vegetables brown quickly; you want them sweet, not dark.
2
Bloom garlic and spices
- Stir in the garlic, cumin, coriander and tomato paste.
- Cook, stirring constantly, for 1 to 2 minutes.
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Ready when: The mixture smells fragrant and the tomato paste darkens to brick red.
Tip: Don't let the garlic brown; it turns bitter.
3
Add lentils and broth
- Add the rinsed lentils, broth, bay leaves and pepper.
- Stir, scraping up any browned bits from the bottom of the pot.
- Raise the heat and bring to a boil.
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Ready when: The liquid reaches a full boil with bubbles breaking across the surface.
4
Simmer until tender
- Reduce the heat to medium-low so the soup simmers gently.
- Partially cover the pot and cook for 30 to 35 minutes, stirring occasionally.
- Skim off any foam that rises.
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Ready when: Lentils are completely tender with no chalky center when bitten, but still hold their shape.
Tip: If the soup gets too thick, add ½ cup (120 ml) hot water at a time.
5
Thicken slightly
- Remove the bay leaves.
- Use a ladle to scoop about 2 cups of soup into a blender or bowl and blend or mash with a potato masher until mostly smooth, then stir it back into the pot.
- This gives a creamy body while keeping whole lentils.
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Ready when: The soup looks creamier and coats the back of a spoon.
Tip: If blending hot soup, fill the blender no more than half and vent the lid with a towel over it.
6
Wilt the spinach
- Add the chopped spinach in two or three handfuls, stirring each in until it collapses.
- Simmer for 2 to 3 minutes.
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Ready when: Spinach is dark green and fully wilted but not olive-colored.
Tip: Don't overcook the spinach or it loses its fresh color.
7
Finish with lemon
- Turn off the heat.
- Stir in the lemon zest and lemon juice.
- Taste and add more salt, pepper or a squeeze of lemon until the flavors are bright and balanced.
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Ready when: The soup tastes savory with a clear, fresh lemon finish.
Tip: Lentils soak up salt, so season at the end after tasting.
8
Serve
- Ladle into warm bowls and serve with the lemon wedges and a drizzle of olive oil if you like.

Good to know

Tips

Rinse lentils well and skim foam for a cleaner-tasting soup.
Add acid (lemon) only at the end so lentils cook evenly and tender.
Partially blending the soup gives a creamy texture without any dairy.
Season in stages: some salt early, final adjustment after the lemon.

Make ahead

"Make the soup through step 5 up to 4 days ahead and refrigerate. Reheat gently, then add the spinach and lemon just before serving for the best color and flavor."

Storage & reheating

"Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months (leave 1 inch of headspace). Thaw overnight in the fridge and reheat on the stovetop over medium-low heat, stirring and adding a splash of broth or water to loosen, since the soup thickens as it sits."

Substitutions

baby spinach → chopped lacinato kale or Swiss chard. Add 8 to 10 minutes before the lentils finish, since sturdier greens need longer to soften.
dried brown lentils → green or French (Puy) lentils. Same quantity; they hold their shape well and may need 5 extra minutes of simmering.
low-sodium vegetable broth → water plus an extra ½ teaspoon salt. Flavor will be milder; add a pinch more cumin and a splash more lemon.
tomato paste → 1 cup (240 g) canned crushed tomatoes. Reduce the broth by ½ cup (120 ml).