Hearty Lentil, Potato & Spinach Soup

Hearty Lentil, Potato & Spinach Soup

Serves: 6
Prep Time: 15 minutes
Cook Time: 40–45 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 medium potatoes, peeled and cut into bite-sized cubes
• 1 cup brown or green lentils, rinsed
• 1 (14 oz / 400 g) can diced tomatoes
• 6 cups vegetable broth (or chicken broth)
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin (optional)
• 1 bay leaf
• Salt and black pepper, to taste
• 3 cups baby spinach
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• Fresh basil (optional, for garnish)

Optional Toppings

• Grated Parmesan cheese
• Crusty toasted bread
• Red pepper flakes
• Extra virgin olive oil drizzle

Instructions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
3. Stir in the garlic and cook for 1 minute.
4. Add the potatoes, lentils, diced tomatoes, paprika, oregano, cumin, bay leaf, salt, and pepper.
5. Pour in the broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 30–35 minutes, or until the lentils and potatoes are tender.
7. Stir in the spinach and cook for 2–3 minutes until wilted.
8. Remove the bay leaf.
9. Stir in the parsley and lemon juice.
10. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Serving Suggestions

Serve hot with:

• Toasted sourdough or crusty bread
• A drizzle of extra virgin olive oil
• Fresh parsley
• Grated Parmesan (optional)

Storage

• Refrigerator: Up to 5 days.
• Freezer: Up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.