Italian Lentil & Spinach Soup

A hearty, comforting one-pot soup made with lentils, spinach, vegetables, garlic, and olive oil. The original recipe makes about 4 servings and takes roughly 1 hour total.

Ingredients

1 cup dried green or brown lentils

1 onion, diced

1 carrot, diced

2 celery stalks, diced

2 garlic cloves, minced

1 small chili, finely chopped (optional)

1–2 large potatoes, cubed (optional)

4 cups vegetable or chicken broth, or water

4 cups fresh spinach, or 1 cup frozen spinach

2 tbsp extra-virgin olive oil

1 tsp salt, or to taste

½ tsp freshly cracked black pepper

¼ cup crumbled feta or Italian primo sale, optional

Instructions

Rinse the lentils: Wash the lentils well and remove any debris. Soaking for about 30 minutes is optional.

Prepare the vegetables: Dice the onion, carrot, and celery. Mince the garlic and chili.

Sauté: Heat olive oil in a large pot over medium heat. Add the garlic and chili, or the onion, carrot, and celery. Cook for 3–5 minutes, until softened and fragrant.

Add lentils: Add the lentils and potatoes, if using. Pour in the broth or water.

Simmer: Bring to a gentle simmer and cook for 30–40 minutes, or until the lentils are tender. Add a little more liquid if the soup becomes too thick.

Add spinach: Stir in the fresh spinach during the last 2–3 minutes. If using frozen spinach, add it slightly earlier.

Season: Add salt and black pepper to taste.

Finish: Drizzle with extra-virgin olive oil and, if desired, sprinkle with crumbled feta.

Serve: Ladle into bowls and serve warm with toasted bread or crostini.

 Tip

For a thicker, creamier soup, mash some of the cooked lentils against the side of the pot before serving. The soup can be refrigerated for 2–3 days and generally tastes even better the next day.