Lentil and Spinach Soup

April 14, 2016

Going to cook this Lentil Spinach soup for dinner tonight! It's healthy, hearty and so easy to prepare! Perfect for a busy mom like me! If you are looking for a quick and easy meal, try this recipe!


Full of protein, vitamins, minerals and fiber, have this soup with some crusty bread or a whole grain bun and you have a delicious balanced meal!





Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


Yield: 6




1 cup dried brown lentils*


5 cups vegetable broth**


29 ounces diced tomatoes


10 ounces fresh baby spinach


2 garlic cloves, minced


1 yellow onion, diced


1 tablespoon olive oil


1 teaspoon dried oregano


1/2 teaspoon dried basil


salt & pepper to taste


juice of 1 lemon



  1. Warm the olive oil in a large pot over medium heat then sauté the onion for several minutes.

  2. Toss in the spinach and the garlic and sauté until spinach is wilted.

  3. Add the vegetable broth, diced tomatoes with liquid, and lentils to the pot along with dried herbs.

  4. Stir to combine and bring heat to a boil.

  5. Once the liquid starts to boil, reduce heat to a simmer. Wait a few minutes then cover with a lid and allow to cook for 30 minutes, until lentils are just tender but not mushy. Remove from heat and squeeze in lemon juice then stir together.

  6. Divide into bowls and serve warm.


*I prefer to soak my lentils prior to cooking them as it enhances digestion, reduces cooking time and also the amount of vegetable broth needed. If you prefer to skip this step, have an extra cup or two of vegetable broth on hand in case you need more liquid.

**I always use Better Than Boullion's vegetable base for my vegetable broth because it yields the best flavor. You may need to add more salt if using a less flavorful broth.


Barely Adapted from Foodie Loves Fitness














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Balanced Nutrition Solutions 

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London ON N5X 0G4

Tel.: 519-719-5600


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