Name: Lentil, tomato & spinach soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, diced; 2 medium carrots, scrubbed and diced; 2 stalks celery, washed and diced; 3 cloves garlic, minced; 1 tsp ground cumin; ½ tsp dried thyme; 1 cup dry brown or ordinary green lentils, picked over and rinsed; 1 (14.5-oz) can canned diced tomatoes, with their juices; 5 cups low-sodium vegetable broth; ½ tsp fine salt; ¼ tsp ground black pepper; 3 oz baby spinach, washed; 1 tbsp lemon juice

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Start with the vegetablesWarm the oil in the pot over medium heat. Add onion, carrots and celery; stir occasionally for 7–8 minutes, until the onion softens.
02Wake up the seasoningsStir in the garlic, cumin and thyme for about 30 seconds, just until fragrant.
03Let the lentils become tenderAdd lentils, tomatoes and their juices, broth, salt and pepper. Bring to a boil, then partially cover and lower the heat to a gentle simmer. Cook for 30–35 minutes, checking a few lentils for a tender center; older lentils may need longer. If the pot becomes too thick before they soften, add water in small splashes.
04Add the greens and lemonStir in the spinach and simmer for 2–3 minutes, until wilted. Remove from the heat and stir in the lemon juice. Taste before adding any more seasoning.

Checks and saved recipes stay in this browser when storage is available.

Researched, with credit.

This recipe draws on the published methods below, with instructions written for The Cook’s Brief. We have not cooked or kitchen-tested this version. Our image is an AI-generated illustration of the dish.

Sources checked 2026-10-02. How we work.

Lentil, tomato & spinach soup

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.