Lentil Soup with Spinach

Here's a great way to hide a whole lot of spinach in your life! This deliciously simple soup is PACKED with plant-based protein, iron and calcium!



  • 1 yellow onion, chopped small
  • 1 rib of celery, cut lengthwise and then cut to 1/2" pieces
  • 2 carrots, peeled and cut to 1/2" pieces
  • 3 cloves of garlic, minced
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon coriander
  • freshly ground black pepper to taste
  • pinch of salt, optional
  • 2 red potatoes (do not peel), cut to 1/2"-3/4" chunks
  • 1 cup brown lentils
  • 4 cups vegetable broth
  • 5 ounces baby spinach
  • 1 large lemon, squeezed




To a pre-heated large soup pot / dutch oven, add the onion, celery and carrots.

Begin stirring and continue to do so until you add the broth.

Pull the heat down to medium-high and continue to cook the vegetables until the onions become translucent (about 5-6 minutes).

Next, add the garlic and continue to stir. When the garlic becomes fragrant (about 1 minute of cooking), add the cumin, corinader, salt and pepper. Coat the vegetables well with the spices. Add the potatoes, continue to coat by stirring. Add the lentils and the broth. 

Cover pot. Bring the soup to a boil and then down to a simmer. Cook for 25-30 minutes.

Test lentils for doneness. You want them soft and easy to eat - al dente beans will be hard to digest.

Turn off the heat and add all of the spinach, it will wilt quickly.

Squeeze the lemon just before serving. Enjoy!!

Serves 4

16g protein per serving, 1/3 of RDA


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