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Italian Lentil & Spinach Soup
45 minutes cook
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Ingredients
  • 1/4 cup (54 g) extra virgin olive oil, plus more for finishing
  • 1 medium onion, diced
  • 2 celery ribs, diced
  • 2–3 medium carrots, diced
  • 1 teaspoon dried oregano
  • 3 oz (84 g) tomato paste
  • 8 oz (226 g) canned plum tomatoes, hand crushed
  • 8 oz (226 g) baby spinach
  • 8 cups (1890 g) water
  • 16 oz (454 g) brown or green lentils
  • 1 Parmigiano Reggiano rind
  • Salt
  • Black pepper
Steps
Step 1 of 17
Step 1

Heat the olive oil in a large pot or Dutch oven over medium-low heat.

1. Heat the olive oil in a large pot or Dutch oven over medium-low heat.
2. Add the onion, celery, and carrots.
3. Cook for about 10–15 minutes, stirring occasionally, until the vegetables are soft.
4. Add the tomato paste and cook for about 5 minutes, stirring frequently.
5. Add the crushed tomatoes and stir to combine.
6. Add the lentils and stir until coated with the vegetable and tomato mixture.
7. Add the Parmigiano Reggiano rind, if using.
8. Pour in the water and add the dried oregano.
9. Season with salt and black pepper.
10. Bring the soup to a boil.
11. Reduce the heat to a simmer and cook for about 30–45 minutes, stirring occasionally, until the lentils are tender.
12. Add more water as needed if the soup becomes too thick.
13. Stir in the baby spinach.
14. Cook for about 1 minute, until the spinach is wilted.
15. Remove the Parmesan rind.
16. Taste and adjust the salt, pepper, or oregano as needed.
17. Serve with a drizzle of extra virgin olive oil if desired.
Media

Brown lentils simmer with tomatoes, carrots, celery, onion, oregano, and spinach for a simple, satisfying soup with plenty of texture. A Parmesan rind adds extra depth while keeping the dish wholesome and straightforward.

Recipe Details
Category Healthy & Hearty
Cook 45 minutes
Description

This Italian lentil and spinach soup starts with onion, celery, and carrots softened in olive oil, then layers in tomato paste, crushed tomatoes, oregano, and brown or green lentils. A Parmigiano Reggiano rind simmers in the pot for extra savory depth before being removed. The lentils cook until tender and the broth develops body; baby spinach is stirred in right at the end so it wilts without becoming overcooked. Finish with black pepper and a drizzle of olive oil if you like. It is a hearty, vegetable-rich one-pot soup with simple pantry ingredients.