Creamy Lentil Spinach Soup with Garlic, Carrots, and Parmesan Recipe
A hearty and nutritious Creamy Lentil Spinach Soup bursting with flavors of cumin, oregano, and fresh vegetables. This comforting soup combines green lentils, fresh spinach, and aromatic herbs in a creamy, savory broth, finished with a sprinkle of Parmesan cheese for added richness. Perfect as a wholesome meal for any season.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 2 1/2 cups green lentils, rinsed & drained
- 5 garlic cloves, minced & divided
- 1 large onion, finely chopped
- 3 large carrots, chopped
- 2 large celery stalks, chopped
- 1 tbsp avocado oil
- 28 oz can diced tomatoes, low sodium
- 12 cups vegetable broth, low sodium
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp salt
- Ground black pepper, to taste
- 3 bay leaves
Finishing Ingredients
- 3 handfuls of spinach
- 1/2 cup parsley, finely chopped
- Parmesan cheese, grated (for garnish)
Instructions
- Sauté Aromatics: Preheat a large heavy bottom pot or Dutch oven over medium heat and swirl the avocado oil to coat the base. Add half of the minced garlic and all of the finely chopped onion. Sauté for about 2 minutes, stirring occasionally, until the onion becomes translucent. Then add the chopped carrots and celery, continuing to sauté for a few more minutes, stirring occasionally, to soften the vegetables and enhance their flavor.
- Toast Spices and Add Lentils: Stir in the ground cumin, dried oregano, and the rinsed green lentils. Continue sautéing for another 3 minutes to toast the spices slightly and combine the flavors with the lentils and vegetables.
- Add Liquids and Simmer: Pour in the diced tomatoes with their juices, the low sodium vegetable broth, salt, ground black pepper to taste, and add the bay leaves. Cover the pot and bring the mixture to a boil. Once boiling, reduce heat and let it cook gently for about 30 minutes until the lentils are tender and the flavors have melded together.
- Incorporate Greens and Herb: Add the fresh spinach, remaining minced garlic, and finely chopped parsley to the soup. Stir well to incorporate and allow the spinach to wilt from the residual heat. Remove the bay leaves.
- Serve: Serve the soup hot, garnished with freshly grated Parmesan cheese for an added layer of flavor and richness.
Notes
- Use low sodium broth and tomatoes to better control the salt level.
- For a creamier texture, you may blend a portion of the soup before adding the spinach.
- Parmesan cheese garnish is optional, omit for a vegetarian option or substitute with a vegan cheese.
- Make sure to rinse the lentils thoroughly to remove any impurities.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Keywords: Creamy Lentil Soup, Spinach Soup, Vegetarian Soup, Healthy Lentil Recipe, Comforting Soup, Mediterranean Soup