This hearty lentil and spinach soup combines smoky bacon, tender lentils, sweet vegetables, thyme, and fresh greens in a savory broth.
It is a satisfying one-pot meal with simple pantry ingredients and just 15 minutes of hands-on preparation.
Prep: 15 min · Cook: 40 min · Total: 55 min
Cuisine: American · Course: Soup
Lentil and Spinach Soup Recipe Card
Ingredients
Instructions
- Cook the bacon in a large saucepan over medium heat for about 5 minutes, until it has rendered its fat and begins to crisp.
- Add the carrot and onion and cook for about 2 minutes. Stir in the garlic, thyme, and salt and cook for 1 minute, then add the rinsed lentils.
- Stir in the chicken stock, tomato paste, and water. Bring to a boil, reduce the heat to low, partially cover, and simmer for 25 to 30 minutes, until the lentils are tender.
- Add the spinach and simmer for about 2 minutes, until wilted. Season with salt and black pepper and serve hot.
Tips for the Best Lentil Soup
- Rinse and sort the lentils before cooking to remove dust or small stones.
- Keep the pot partially covered so the soup thickens without losing too much liquid.
- Add the spinach at the very end to preserve its color and fresh flavor.
- Salt the finished soup gradually because both bacon and stock can be salty.
Substitutions and Variations
Use vegetable stock and omit the bacon for a vegetarian version. Kale can replace spinach, although it needs several extra minutes to soften. Add red pepper flakes for heat or finish each bowl with lemon juice.
Storage and Reheating
Refrigerate in an airtight container for up to 4 days. The lentils will continue to absorb broth, so add a splash of stock or water when reheating. Freeze for up to 3 months.
Frequently Asked Questions
Do lentils need to be soaked?
No. Brown and green lentils cook directly in the broth after they are sorted and rinsed.
Can I use red lentils?
Yes, but they cook faster and break down into a creamier soup. Begin checking them after about 15 minutes.
How do I make this soup vegetarian?
Omit the bacon, sauté the vegetables in olive oil, and use vegetable stock.
Prepared with AI assistance from a cookbook reference photo. Ingredient amounts and directions were normalized and rewritten into an original recipe. Review before cooking.
Featured image: AI-generated food photography.