This Mediterranean lentil soup with potatoes and spinach is hearty and easy to make! It takes a little time to simmer, but it makes a large pot of delicious soup.
I've made this soup many times and it's really important to season it liberally. Check it every so often while it simmers and feel free to add more salt or spices if necessary. Lentils are truly delicious, but they're even better when they are well-spiced.
Emily's Recipe Notes
I've made this soup so many times - it's one of my favorite freezer meals because this recipe makes a really large pot of soup so you can freeze half and save for a busy weeknight!
It's a perfect dish for fall or winter when you want a cozy recipe that nourishes and comforts you on a chilly day.
Key Ingredients You'll Need
Just a few notes on some of the more important ingredients in this recipe!
- Dried Lentils - you need to use dried brown lentils for this soup. Don't substitute for red (they cook quicker). They provide the hearty base for the soup and taste better when cooked from their dried form (hence why I don't recommend using canned lentils).
- Baby Carrots - listen, you can use regular carrots for this recipe, but I like using baby carrots because you very similar size coin shapes when you slice them. They look cute but also cook evenly.
- Seasonings - I know it's a long list with cumin, cinnamon, coriander, paprika, turmeric, salt, and pepper; but the seasonings make this recipe! Don't skip them or cut them back - the lentils and potatoes really soak in a lot of spice!
See the recipe card for full details.
Instructions
- Step 1: Heat the olive oil over medium heat in a large pot. Add the onion when the oil is hot and let sauté for 4 minutes. Add the garlic and cook for another 30 seconds.
- Step 2: Add the carrots and potatoes and sauté for an additional 2 minutes.
- Step 3: Then add all the spices from cumin to salt and pepper and stir continuously for 30 seconds.
- Step 4: Add the lentils, vegetable broth, and tomatoes to the pot. Stir to combine, cover with a lid, and bring to a low boil. Reduce heat to low and let simmer for 2 hours.
- Step 5: Add the spinach to the pot and stir to combine, gently wilting the leaves. Serve immediately. If you are not immediately serving the soup, only add the spinach when you reheat it, ensuring the spinach will stay bright green.
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Mediterranean Lentil Soup with Carrots & Potatoes
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 15 baby carrots sliced
- 8 baby potatoes diced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- 1 teaspoon each salt & pepper
- 2 cups dried green or brown lentils
- 8 cups vegetable broth
- 15 ounces (1 can) diced tomatoes
- 3 cups baby spinach
Instructions
- Heat the olive oil over medium heat in a large pot. Add the onion when the oil is hot and let sauté for 4 minutes. Add the garlic and cook for another 30 seconds.
- Add the carrots and potatoes and sauté for an additional 2 minutes. Then add all the spices from cumin to salt and pepper and stir continuously for 30 seconds.
- Add the lentils, vegetable broth, and tomatoes to the pot. Stir to combine, cover with a lid, and bring to a low boil. Reduce heat to low and let simmer for 2 hours.
- Add the spinach to the pot and stir to combine, gently wilting the leaves. Serve immediately. If you are not immediately serving the soup, only add the spinach when you reheat it, ensuring the spinach will stay bright green.
- Add additional salt and pepper to taste.
Roger says
Nicely put-together recipe. Use only dried lentils.
Denise says
I love this recipe! It’s so delicious. When I am in the mood for a creamer version, I’ll add one can of Coconut milk after the lentils are cooked. Yummy.
Sarah Parker says
Hi How does it turn out if frozen
Thank you
Emily says
It freezes well! No real texture difference when you reheat. I save it for up to 3 months in the freezer.