Spinach and Lentil Soup

Levi was fighting off some sort of a flu bug last week and I thought I was going to escape it, but alas starting in the middle of the night on Saturday I started feeling yucky. Nothing really makes me feel better when I’m under the weather … except maybe soup.

Here’s an interesting fact about Levi … he hates soup. Except he thinks he hates soup, and really he doesn’t. He just likes to be stubborn.

When we first got married I was being the ever-accommodating wife and would refrain from making soups or pasta dishes (because he also dislikes pasta) and forgo my need for comfort food.

Yeah, so that obviously changes after 11 years of marriage. He also has learned that my soups and pasta dishes actually taste good. I also switch things up a lot and don’t make the same boring soup every single time. That makes a big difference I think too.

(Seriously, I am starting to wonder if feeding a husband is a lot like feeding a picky child!?) Hehe, sorry Levi.

On to the recipe …

This is a good comforting, warm-you-up-from-the-inside type of soup. I also used ingredients I happened to have on hand because I’m not feeling good and really didn’t want to go to the store to pick up extra things.

Spinach and Lentil Soup
  • 1 tablespoon olive oil
  • 1 cup dried brown lentils (or you can use green)
  • 5 cups vegetable broth
  • 2 cups water
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon curry powder
  • ½ cup sprouted brown rice, white rice, or rice blend (I did the sprouted brown rice that I am addicted to)
  • 2 lemons, 1 juiced (or if desperate, use 2 tablespoons lemon juice concentrate) and 1 cut into wedges
  • 1 10oz bag fresh baby spinach
  1. Wash lentils well using a sieve. Pick out any bits that may not belong. (Like pebbles.)
  2. In a large pot, heat olive oil over medium heat.
  3. Add onion, garlic and celery. Saute for 5 minutes until onion begins to soften.
  4. Add lentils. Stir.
  5. Add the broth, 1 cup of the water, seasonings and rice. Stir and cover. Let simmer on medium-low heat for about 20 minutes, until lentils and rice are tender. If the soup is too thick, add the remaining 1 cup of water, as needed.
  6. Remove bay leaf and discard.
  7. Add in spinach and lemon juice. Stir until spinach is just wilted. Remove from heat and serve with a fresh lemon wedge.



  1. Debra says

    Just finished making this. It is so good. The curry powder adds the right amount of flavor. I used basmati rice and it turned out great.

  2. Liz says

    Amazing!!!!!! Just made this delicious soup and it is one of the best soups I have ever had! Thanks a million! xoxo

    • says

      As I read this comment I was eating this very same soup! It’s one of my favorites. I make it very, very, very often. I’m thrilled you enjoyed it so much. :)

  3. charlene says

    I have been hard on the blood type diet and im an A. This is the perfect recipie for me as i find alot of food is not good for me. the soup tastes amazing and i love that you can make batches and freeze it. thank you so much!!!!

    • says

      Good to hear Charlene. This is my all-time-favorite go-to soup. In fact I just made another batch last night to take to work this week for lunches!

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