This Mediterranean lentil soup with potatoes and spinach is hearty, healthy, 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.
What You'll Need
- Dried Lentils (Green lentils or Brown Lentils)
- Vegetable broth
- Diced tomatoes
- Baby Carrots
- Baby Potatoes (yellow potatoes, if possible)
- Baby Spinach
- Yellow Onion
- Cloves of Garlic
- Extra Virgin Olive Oil
- Seasonings - Ground Cumin, Ground Cinnamon, Ground Coriander, Paprika, Ground Turmeric, Sea Salt, and Ground Black Pepper
See the recipe card for full details.
What makes this the ultimate lentil soup recipe is the spices! A big pot of lentils, while filling, can be bland unless they are well-spiced.
This soup has a wonderful mix of spices that blend to create the Moroccan spice called Ras el Hanout, which in Arabic means "head of the shop". The name basically means it's top-shelf, signifying that this spice blend is usually the best thing in the shop.
It can be made from a variety of spices you probably already have and it usually includes cumin, cinnamon, turmeric, coriander, paprika, ginger, and cardamom. There's no one canonical recipe for Ras el Hanout, so if there's a spice that you think you'd like to add to this soup, I say go for it!
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.
Serve immediately with an optional topping of chopped herbs (like fresh parsley or basil) and a piece of crusty bread or pita bread.
Optional - give the soup a squeeze of fresh lemon juice right before serving.
Tips for Making this Recipe
Cooking Tips - Stir the soup occasionally (every 30 minutes or so) to make sure nothing is sticking to the bottom of the pot.
Ingredient Tip - Dice the potatoes, carrots, and onion into small pieces - this soup tastes best when you get a little of everything in each bite.
Recommended Tools - I highly recommend using a large, heavy-bottomed pot like a Dutch oven to make this recipe. It will keep the heat consistent while you simmer the soup.
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.