Hearty lentil spinach lemon (Printer-friendly)

Earthy lentils mingled with tender spinach and bright lemon for a nourishing Mediterranean dish.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Legumes

06 - 1 cup dried brown or green lentils, rinsed

→ Liquids & Seasonings

07 - 6 cups vegetable broth (gluten-free if required)
08 - 1 teaspoon ground cumin
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1/2 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Greens & Finish

13 - 4 cups fresh spinach, roughly chopped
14 - 1 lemon, juiced (plus extra wedges for serving)
15 - 2 tablespoons fresh parsley, chopped (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and cook for an additional 1 minute, stirring continuously.
03 - Add lentils, ground cumin, dried thyme, bay leaf, and smoked paprika. Stir to combine evenly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils are tender.
05 - Remove bay leaf then add chopped spinach. Simmer for 3 to 4 minutes until wilted.
06 - Stir in lemon juice and season with salt and freshly ground black pepper to taste.
07 - Ladle into bowls, garnish with fresh parsley if desired, and serve alongside lemon wedges.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, ready in under an hour with almost no fuss.
  • The lemon brightens everything at the end, turning something humble into something you'll crave again.
  • One pot means minimal cleanup, which matters when you're already tired.
02 -
  • Lentils cook at different rates depending on age and variety; older ones can take much longer than the package suggests, so start checking around 20 minutes and adjust your timing.
  • The lemon isn't optional—it's the moment the soup transforms from good to crave-worthy, so don't skip it or save it for the table.
03 -
  • Don't skip rinsing the lentils; it removes surface starch and prevents the soup from turning gluey.
  • Taste as you go, especially when seasoning—salt levels vary wildly depending on your broth, so you're the boss of how salty your bowl becomes.

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