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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 (33)

(4.96 from 23 votes)
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Joanne Ciasulli3 weeks ago
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Loved this recipe. Added sage and paprika. So hearty and delicious!

Caetê4 weeks ago
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Nice and hearty lentils soup recipe. Definitely needs more cumin than the recipe calls for, and works great to add plenty of the other traditional Mediterranean spices (sage, paprika, etc). I also added fresh lime juice at the end which adds a pleasant zing.

Sallyanne Young2 months ago
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I made this tonight and it’s very good but needs more spices. Any recommendations of what to add??

Nicola2 months ago
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This sounds so good! Even better, I actually have nearly all the ingredients! I’m not sure about regular tomatoes, but there’s a bag of yellow-orange cherry tomatoes from my fiance’s garden just waiting for a recipe, and I may have to substitute kale, callaloo, or Malabar ‘spinach’ for the regular spinach. (I’m not sure what he’s got in the freezer, or is most pickable now.) I won’t tweak it more than that until I make it the second time
By the way, why are people asking for a copy of this recipe? I found those comments on the page right below the recipe itself. Is it not that way for all readers? I would think someone could print it out, save it to their computer, or even hand-copy it onto a recipe card or piece of paper.

Sam2 months ago
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Simple to make and mighty tasty!

Michele Gray2 months ago
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Love this soup ❣️❣️ Best ever
Did use tinned butterbeans instead of lentils as didn’t have any and then swapped spinach for kale and chard freshly picked off my allotment !!
Delicious

Susan OConnell2 months ago
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This is the best autumn / winter soup

Joanne Colombo2 months ago
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I would love a copy of these recipe.

Whizzy Johnson6 months ago
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Delicious, hearty and made a double batch!
Can you freeze this?

Carolina6 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 PRITCHARD9 months ago
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I would like a copy of this recipe

Jackie9 months ago
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Not a cumin lover. Can it be left out?

Cumin Queen7 months ago
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It cannot, Jackie. You must follow the recipe exactly or the universe will implode.

Rachel Cardinal11 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?

Jeff9 months ago
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Coriander could work. Or thyme and rosemary.

Kay11 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.

Kim10 months ago
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This is good. I did add lemon and lemon zest to mine. I also added a few

C11 months ago
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Loved it. Next time, I will decrease amount of cumin though.
Quick, easy, tasty!

Ashley S.1 year ago
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Very good and comes together quickly. Thanks!

Laura1 year 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!

Steven2 years 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.

Sally2 years ago
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How many calories per serving?

Anna11 months ago
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no need to count calories on such a wonderful soup =)

Missy Benton2 years ago
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Absolutely wonderful! I’m so glad I made a lot of it!

JC2 years ago
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Looks delicious. Making your Mediterranean Lentil and spinach soup this week.

MB2 years ago
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Delicious! Thanks for the recipe!

Cornelia Roden2 years ago
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It’s on my dinner menu tonight.

Julie2 years ago
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Love lentils

Ann2 years ago
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Love this soup! Nutritious and low fat.

Donita Wright2 years ago
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Truly delicious.

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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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