Cheap and cheerful! The ingredients needed for Lentil and Spinach Soup…

The ingredients needed for Lentil and Spinach Soup are simple, cheap, and actually things you’ll more than likely have on hand at any given time.

Lentils

The best lentils to use in this soup are green lentils. Sometimes they’re labelled ‘green/brown lentils’. Check out my photo above if you’re not sure, also here are the exact ones I use. They’re creamy and nutty and the texture of them is great in a soup like this.

Vegetables

Spinach – frozen spinach is something most people have on hand, so I’ve chosen to use it in this recipe. Fresh silverbeet, baby spinach, etc. will also work well, especially good for those that are lucky enough to be able to grow it. When using fresh, chop it first and use no more than up to the maximum fill line in the thermie bowl (once added, push it down below the surface to guage).

Onion, garlic, celery, tomatoes – are all added for flavour, as well as texture.

Potato – this will break down and help to thicken the soup. Some chunks of potato may remain, or it might all break down. Both are fine and correct!

Stock and spices

These of course add flavour.

Lemon

Again this is added for flavour. Not only does the amount used in this add a lovely lemony flavour, but it actually highlights the flavours of other ingredients. Feel free to decrease/increase according to your tastes.

How to make this satisfying soup

(Full recipe can be found on the recipe card further down the page)

Lentil and Spinach Soup is made in just four simple steps. Easy! Before you start, take a few minutes to prep the veggies and rinse the lentils.

Once that’s done, it’s time to get started. First, add the onion, celery and garlic to the bowl. Chop, then scrape down the bowl, add the oil then saute.

Next, add tomatoes, potato, lentils, stock, lemon zest, spices and water. Cook, then add spinach and lemon juice. Just a few minutes more cooking to warm through the spinach.

Hearty – Chunky – Thick – Healthy – Yummy!