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Lentil Soup with Spinach and Carrots

1 hour and 10 minutes Cook
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In the realm of comfort foods, few dishes can rival the heartwarming embrace of a well-crafted lentil soup. This age-old recipe has transcended time and culture, gracing tables across the globe with its hearty goodness and nourishing qualities. Lentils, a staple in many culinary traditions, bring their protein-packed and fiber-rich nature to the forefront, while spinach and carrots infuse the soup with vibrant colors and an extra layer of nutrition. Join me on a culinary journey as we explore the depths of flavor and history behind this Lentil Soup with Spinach and Carrots.

Historical Context: The history of lentils traces back to ancient civilizations like the Greeks, Romans, and Egyptians, who valued these legumes for their sustenance and versatility. Over the centuries, lentil soups evolved as a way to nourish populations across various continents. From the hearty “dal” of India to the aromatic “mercimek çorbası” of Turkey, lentil soups have taken on diverse forms and flavors. Today, we’ll embark on a version that marries the earthiness of lentils with the freshness of spinach and carrots, creating a nutritious and satisfying dish.


1. Sauté the Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

2. Add Lentils and Spices: Introduce the rinsed lentils to the pot, stirring them gently with the sautéed aromatics. Sprinkle in the ground cumin, ground coriander, turmeric, bay leaf, salt, and black pepper. Allow the spices to coat the lentils, infusing them with flavor.

3. Pour in Liquids: Pour in the vegetable broth and water, bringing the mixture to a gentle simmer. The combination of broth and water ensures a balanced base for the soup. Give the ingredients a stir, allowing them to meld together.

4. Simmer to Perfection: Reduce the heat to low, cover the pot with a lid, and let the soup simmer for approximately 30 minutes. During this time, the lentils will soften and absorb the flavorful broth, creating a harmonious consistency.

5. Introduce Carrots and Spinach: After the lentils have cooked for 30 minutes, stir in the diced carrots. The natural sweetness of the carrots will complement the earthiness of the lentils. Continue to simmer for an additional 10 minutes until the carrots are tender.

6. Brighten with Lemon: Just before serving, squeeze the juice of one lemon into the soup. The citrusy zing will elevate the flavors and provide a refreshing contrast to the hearty ingredients.

7. Incorporate Fresh Spinach: Turn off the heat and gently fold in the chopped fresh spinach. The residual heat from the soup will wilt the spinach leaves without compromising their vibrant color and nutrients.

8. Serve and Enjoy: Ladle the Lentil Soup with Spinach and Carrots into soup bowls, allowing the inviting aroma to envelop your senses. Pair it with a slice of crusty bread or a dollop of yogurt for a delightful balance. Each spoonful embodies the essence of comfort and health, a testament to the timeless appeal of lentil-based dishes.

Conclusion: Lentil Soup with Spinach and Carrots stands as a testament to the enduring legacy of lentils in the culinary world. From ancient civilizations to modern kitchens, lentil-based dishes continue to capture hearts and palates with their simplicity and nourishing properties. This recipe, marrying the earthy richness of lentils with the vibrancy of spinach and carrots, serves as a celebration of tradition and innovation. As you savor each spoonful, remember the journey this dish has taken through time, bringing comfort and sustenance to generations past and present.


prep time
1 hour and 10 minutes
cooking time
1 hour and 10 minutes
6 servings
total time
1 hour and 10 minutes


  • Large soup pot

  • Wooden spoon

  • Cutting board and knife

  • Measuring cups and spoons

  • Ladle

  • Citrus juicer

  • Soup bowls and spoons


  • 1 cup green or brown lentils, rinsed and drained

  • 1 onion, finely chopped

  • 3 garlic cloves, minced

  • 2 carrots, peeled and diced

  • 4 cups vegetable broth

  • 2 cups water

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric

  • 1 bay leaf

  • Salt and black pepper to taste

  • 3 cups fresh spinach, chopped

  • 2 tablespoons olive oil

  • Juice of 1 lemon


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