Download our top-rated recipe app! Explore hundreds of chef-created whole-food, plant-based recipes. learn more

Mediterranean Lentil and Spinach Soup

  • Prep-time: / Ready In:
  • Makes 9 cups

This hearty lentil soup gets its bright flavor from fresh tomatoes and wilted spinach. A colorful array of chopped celery, onion, carrots, and squash add loads of dimension to this easy soup, which is light enough for warm days but nourishing enough for chilly nights.

Download our top-rated recipe app.
Explore hundreds of chef-created whole-food, plant-based recipes.


  • 32 ounces low-sodium vegetable broth
  • 1 cup brown or green lentils, rinsed and drained
  • 1 medium onion, chopped (1 cup)
  • 2 stalks celery, chopped (½ cup)
  • 1 carrot, chopped (½ cup)
  • 3 cloves garlic, minced
  • 1 green zucchini or yellow squash, cut into ½-inch pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon fresh oregano, snipped
  • 2 medium tomatoes, chopped (2 cups)
  • Sea salt and freshly ground black pepper, to taste
  • 4 cups fresh baby spinach


  1. In a 6-qt. Dutch oven combine the first six ingredients (through garlic) and 1 cup water. Bring to boiling over medium-high; reduce heat. Simmer, covered, 25 to 30 minutes or just until lentils are tender.
  2. Stir in squash, cumin, and oregano. Simmer, uncovered, 10 minutes more or until squash is tender. Stir in tomatoes; heat through. Season with salt and pepper. Remove from heat. Before serving, stir in spinach.

Let us do your meal planning.

Save time, money, and the headache of what to cook with our customizable weekly meal plans.

Start Free Trial

Learn to cook the FOK way.

Master the essential skills and techniques to create delicious oil-free, plant-based meals at home. Spots are limited.

Enroll Today
about the author

Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

see more from this author
Free Download

7 Keys to Success on a Healthy Vegan Diet

Get tried-and-true strategies to make your plant-based diet easy and enjoyable.

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Thank you! You have been successfully subscribed.