Why You’ll Love This Recipe

This soup is the perfect balance of rich, savory flavors and vibrant, fresh spinach. The green lentils provide a hearty base, while the combination of thyme, cumin, smoked paprika, and a touch of cayenne pepper gives the soup a warm and satisfying flavor profile. Best of all, it’s made in the slow cooker, which means minimal prep and maximum flavor. It’s a comforting and healthy dish that will keep you full and warm throughout the day!

Ingredients

2 cups dried green lentils, sorted and rinsed
8 cups vegetable stock
2 stalks celery, small diced
4 medium carrots, small diced
1 medium onion, small diced
1 shallot, small diced
3 garlic cloves, minced
1 (14-ounce) can fire-roasted petite diced tomatoes
1 dried bay leaf
1/2 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (or to taste)
1/2 teaspoon ground black pepper
2 teaspoons kosher salt
9 oz bag fresh spinach, roughly chopped
1 tablespoon apple cider vinegar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lentil & Spinach Soup (Slow Cooker Style)

Directions

Prepare the Ingredients:
In a 6-quart or larger slow cooker, add all ingredients except for the spinach and the apple cider vinegar. This includes the lentils, vegetable stock, diced vegetables, tomatoes, spices, and salt.
Slow Cook:
Stir the ingredients together and cover the slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours, until the lentils are tender.
Add the Finishing Touches:
About 15 minutes before the soup is done, remove the bay leaf. Add the fresh spinach and the apple cider vinegar to the soup, stirring to combine. Allow the spinach to wilt for about 10-15 minutes.
Serve:
Ladle the soup into bowls and top with additional ground black pepper or grated Parmesan cheese, if desired.

Servings and Timing

Servings: 6-8 servings
Prep Time: 15 minutes
Cook Time: 8 hours (low) or 3-4 hours (high)
Total Time: 8 hours 15 minutes

Variations

Add More Protein: For an added protein boost, throw in some cooked chicken or sausage links, or serve with a side of quinoa.
Make It Vegan: This soup is already vegan-friendly, but if you’re looking for an extra creamy touch, add a splash of coconut milk towards the end of cooking.
Increase the Spice: If you prefer more heat, increase the cayenne pepper or add some diced jalapeños to the soup.
Use Different Greens: If spinach isn’t your favorite, kale or Swiss chard are great alternatives.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well. Let it cool completely, then store in an airtight container in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stove or in the microwave.
Reheating: Heat over low to medium heat until hot, adding a bit of water or broth if it thickens too much.

FAQs

1. Can I use other types of lentils for this recipe?

Green lentils are ideal because they hold their shape during cooking, but you can use brown lentils as well. Red lentils tend to break down more, which will create a thicker soup.

2. Is this soup gluten-free?

Yes, this soup is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients.

3. Can I make this soup on the stovetop instead of a slow cooker?

Yes! If you prefer to make this on the stovetop, bring the ingredients to a boil, then reduce to a simmer. Cook for 30-40 minutes, until the lentils are tender, adding the spinach and apple cider vinegar at the end.

4. Can I add potatoes to this soup?

Yes, diced potatoes would be a great addition. They’ll cook along with the lentils and add extra heartiness to the soup.

5. How can I make this soup spicier?

Add more cayenne pepper, or you can include a diced jalapeño pepper or some hot sauce for an extra kick.

6. Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors continue to meld. Just store it in the fridge and reheat when ready to serve.

7. Can I use store-bought vegetable broth instead of homemade?

Yes, store-bought vegetable broth works perfectly fine. Just be sure to check the sodium levels and adjust the salt in the recipe accordingly.

8. Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used instead of fresh. Just be sure to thaw and drain it before adding it to the soup.

9. Can I add other vegetables to the soup?

Yes, you can add other vegetables like zucchini, bell peppers, or green beans for extra nutrition and flavor.

10. How can I make this soup creamier?

You can blend part of the soup with an immersion blender or regular blender to make it creamier. Alternatively, stir in a bit of coconut milk or cream.

Conclusion

Lentil & Spinach Soup is a nutritious, satisfying, and easy-to-make dish that’s perfect for busy days when you want something hearty and healthy. With the richness of lentils, the freshness of spinach, and the warmth of spices, it’s a comforting soup that everyone will enjoy. Plus, it’s made in the slow cooker for ultimate convenience—just set it and forget it! Enjoy this filling and flavorful soup anytime you need a wholesome meal.