Lentil and Spinach Soup


Lentil and Spinach Soup

Servings 4


  • 2 tablespoons olive oil, plus more to drizzle
  • 4 small fresh chorizo links, sliced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves of garlic, minced
  • 14.5 ounces fire roasted diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • salt and pepper, to taste
  • 6 cups low sodium vegetable broth
  • 3 cups water, more if needed (optional)
  • 1 cup green or brown lentils
  • 12 ounces frozen cut leaf spinach (no need to thaw) or 5 ounce bag fresh spinach
  • handful fresh basil, chopped
  • handful fresh flat leaf parsley, chopped
  • ½ fresh lemon, juiced


  1. In a large dutch oven or soup pot, heat 2 tablespoons olive oil. Add the chorizo and cook, 3-4 minutes. Add onions, carrots and celery, sauté about 4-5 minutes. Add the garlic and quickly sauté 20-30 seconds, making sure garlic does not burn. Add fire roasted tomatoes, dried spices and salt + pepper; cook for about 2 minutes on medium heat stirring regularly.
  2. Add the broth and lentils, cover and cook for 15-20 minutes on medium heat (check the liquid levels halfway through cooking, add additional water if needed.)
  3. Once the lentils are fully cooked, stir in the spinach, fresh basil and parsley. Remove from the heat and let sit covered for 5 minutes. Add fresh lemon juice and drizzle a little olive oil right before serving. Enjoy!