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  • 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.

Ingredients

  • 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

Instructions

  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.

Comments (25)

(5 from 18 votes)
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Whizzy Johnson3 months ago
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Delicious, hearty and made a double batch!
Can you freeze this?

Carolina4 months ago
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Love love love this soup. So easy to add any veggie and also love it’s a complete nutritious meal and very quick and easy to make.

JUDITH PRITCHARD7 months ago
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I would like a copy of this recipe

Jackie7 months ago
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Not a cumin lover. Can it be left out?

Cumin Queen5 months ago
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It cannot, Jackie. You must follow the recipe exactly or the universe will implode.

Rachel Cardinal9 months ago
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Made this on the week-end and enjoyed as well. My spouse did not like the cumin so next time I will need to replace it with something else. Any suggestions?

Jeff7 months ago
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Coriander could work. Or thyme and rosemary.

Kay9 months ago
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Made this for the first time tonight and loved it! Hubby doesn’t like celery, squash or tomatoes in soups so I separated 1/3 or so of soup into separate pan & finished the recipe for myself with everything except the celery. I cut it and ate the pieces along with my soup in place of crackers. Fresh celery really complements lentil soups! Hubby enjoyed his portion, too. I’ll make this one again.

Kim7 months ago
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This is good. I did add lemon and lemon zest to mine. I also added a few

C9 months ago
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Loved it. Next time, I will decrease amount of cumin though.
Quick, easy, tasty!

Ashley S.10 months ago
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Very good and comes together quickly. Thanks!

Laura11 months ago
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Delicious and so easy!! Thank you!!

Victoria1 year ago
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This was delicious. I also added some diced potatoes.

Marina1 year ago
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Amazing! I also added chili flakes, lemon zest and a bit of lemon juice. Very bright and yummy!

Connie1 year ago
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Delicious and easy to make!

Steven1 year ago
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Delicious light and yet filling soup. I jazzed mine up a titch with a pinch of red pepper flakes and the zest and juice of one lemon.

Sally1 year ago
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How many calories per serving?

Anna9 months ago
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no need to count calories on such a wonderful soup =)

Missy Benton1 year ago
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Absolutely wonderful! I’m so glad I made a lot of it!

JC1 year ago
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Looks delicious. Making your Mediterranean Lentil and spinach soup this week.

MB1 year ago
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Delicious! Thanks for the recipe!

Cornelia Roden1 year ago
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It’s on my dinner menu tonight.

Julie1 year ago
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Love lentils

Ann1 year ago
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Love this soup! Nutritious and low fat.

Donita Wright1 year ago
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Truly delicious.

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about the author

Carla Christian, RD, LD

Carla Christian 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. Find her on LinkedIn. Photo by Jason Donnelly.

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