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30-Minute Lemon Lentil Soup with Spinach

Cozy, healthy lentil soup brightened with lemon and packed with veggies and spinach—simple, filling, and meal-prep friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Healthy
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1/2 tsp dried thyme
  • 1 cup brown or green lentils rinsed
  • 6 cups chicken broth or vegetable broth
  • 1 bay leaf optional
  • 3/4 tsp kosher salt to taste
  • 1/4 tsp black pepper to taste
  • 3 cups baby spinach
  • 1 tsp lemon zest
  • 2 tbsp lemon juice plus more to taste

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot. Sauté onion, carrots, and celery 5 minutes until softened.
  2. Add garlic, cumin, and thyme; cook 30 seconds until fragrant.
  3. Add lentils, broth, bay leaf (optional), salt, and pepper. Bring to a simmer.
  4. Simmer 15–20 minutes until lentils are tender.
  5. Stir in spinach to wilt, then remove from heat. Add lemon zest and lemon juice. Taste and adjust seasoning.

Notes

Make it creamy: Blend 1–2 cups of soup and stir back in.
Meal prep: Keeps 4 days in the fridge, or freeze up to 2 months.