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


  • 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.
  • 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.)
  • 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!