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Why You'll Love This one pot hearty lentil soup with winter root vegetables and spinach
- Hearty and Filling: This soup is packed with protein-rich lentils, fiber-rich vegetables, and healthy fats to keep you full and satisfied.
- Easy to Make: This recipe is a one-pot wonder, meaning you can cook everything in one pot and minimize cleanup.
- Customizable: Feel free to swap out the root vegetables with your favorites or add in other spices and herbs to suit your taste.
- Nutritious: This soup is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants from the lentils, vegetables, and spinach.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or busy weeknights.
- Freezer-Friendly: This soup freezes beautifully, so you can enjoy it all winter long.
- Versatile: Serve this soup as a main course, side dish, or even as a filling for sandwiches or wraps.
- Delicious: Let's not forget the most important reason – this soup is absolutely delicious, with a rich, depth of flavor that will leave you wanting more.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, onions, garlic, carrots, celery, and spinach. The lentils provide a boost of protein and fiber, while the onions, garlic, carrots, and celery add natural sweetness and depth of flavor. The spinach adds a burst of freshness and nutrients, making this soup a true superfood. When selecting these ingredients, look for high-quality lentils that are free of debris and stones, and choose fresh, firm vegetables that are free of blemishes. You can also substitute the carrots and celery with other root vegetables, such as parsnips or turnips, to add variety to the recipe.
How to Make one pot hearty lentil soup with winter root vegetables and spinach
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 large onion, chopped, and 3 cloves of garlic, minced. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5-7 minutes.
Add 2 medium carrots, peeled and chopped, and 2 stalks of celery, chopped, to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
Add 1 cup of brown or green lentils, rinsed and drained, and 4 cups of vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the lentils are tender, about 20-25 minutes.
Stir in 1 cup of fresh spinach leaves and cook, uncovered, until the spinach has wilted, about 2-3 minutes.
Season the soup with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs, if desired.
Squeeze a sliver of fresh lemon juice over the soup, if desired, to add a burst of brightness and flavor.
Tips for Perfect Results
Look for lentils that are free of debris and stones, and have a uniform color and texture.
Cook the lentils until they are tender, but still retain some texture. Overcooking can make the lentils mushy and unappetizing.
Sauteing the onions, garlic, carrots, and celery before adding the lentils and broth adds a rich, depth of flavor to the soup.
Fresh spinach has a more vibrant flavor and texture than frozen or canned spinach, and will add a burst of freshness to the soup.
Feel free to add your favorite spices and herbs to the soup to give it a unique flavor and aroma.
Serve the soup with a side of crusty bread or a green salad for a filling and satisfying meal.
This soup freezes beautifully, so feel free to make a batch and freeze it for up to 3 months.
When reheating the soup, do so over low heat and stir frequently to prevent scorching or burning.
Common Mistakes to Avoid
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Not Rinsing the Lentils: Failing to rinse the lentils before cooking can result in a soup that is cloudy or gritty.
Fix: Rinse the lentils in a fine-mesh strainer under cold running water before cooking to remove any debris or impurities.
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Overcooking the Lentils: Overcooking the lentils can make them mushy and unappetizing.
Fix: Cook the lentils until they are tender, but still retain some texture. Check the lentils frequently during the cooking time to avoid overcooking.
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Not Using Aromatics: Failing to sauté the onions, garlic, carrots, and celery before adding the lentils and broth can result in a soup that lacks depth of flavor.
Fix: Saute the aromatics in a little bit of oil before adding the lentils and broth to add a rich, depth of flavor to the soup.
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Not Using Fresh Spinach: Using frozen or canned spinach can result in a soup that lacks freshness and flavor.
Fix: Use fresh spinach leaves for the best results. You can also add other leafy greens, such as kale or collard greens, to the soup for added nutrition and flavor.
Variations & Substitutions
Add a diced jalapeno or serrano pepper to the pot for an extra kick of heat.
Roast the carrots, celery, and onions in the oven before adding them to the pot for added depth of flavor.
Add a teaspoon of curry powder or a curry paste to the pot for a warm, aromatic flavor.
Add a teaspoon of smoked paprika or a diced chipotle pepper to the pot for a smoky, savory flavor.
Add a squeeze of fresh lemon juice and a minced clove of garlic to the pot for a bright, citrusy flavor.
Add a cup of sliced mushrooms to the pot for added earthy flavor and texture.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it immediately.
Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat it gently over low heat, stirring frequently, until warmed through.
Store the soup in an airtight container or freezer bag in the freezer for up to 3 months. Thaw it overnight in the refrigerator or reheat it frozen, stirring frequently, until warmed through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use canned lentils?
While canned lentils can be convenient, they often lack the texture and flavor of cooked-from-scratch lentils. If you do choose to use canned lentils, look for ones that are low in sodium and free of added preservatives.
Can I add other vegetables to the soup?
Absolutely! This recipe is a great base for adding other vegetables, such as diced bell peppers, sliced mushrooms, or chopped kale. Feel free to experiment and find your favorite combinations.
Is this soup gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with dietary restrictions. Just be sure to check the ingredients of your broth and spices to ensure they are gluten-free as well.
Can I make this in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply sauté the onions, garlic, carrots, and celery in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I freeze the soup for later?
Yes! This soup freezes beautifully, so feel free to make a batch and freeze it for up to 3 months. Thaw it overnight in the refrigerator or reheat it frozen, stirring frequently, until warmed through.
How do I reheat the soup?
To reheat the soup, simply place it in a pot over low heat and stir frequently until warmed through. You can also reheat it in the microwave, stirring every 30 seconds, until hot and steaming.
Can I serve this as a main course?
Yes! This soup is hearty and filling, making it a great option for a main course. Serve it with a side of crusty bread or a green salad for a satisfying meal.
one pot hearty lentil soup with winter root vegetables and spinach
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach leaves
Instructions
- Step 1: Saute the Aromatics. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook until the vegetables are tender, about 8-10 minutes.
- Step 2: Add the Garlic and Spices. Add the minced garlic, dried thyme, salt, and black pepper to the pot, and cook for 1-2 minutes, until fragrant.
- Step 3: Add the Lentils and Broth. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
- Step 4: Add the Potatoes and Sweet Potatoes. Add the chopped potatoes and sweet potatoes to the pot, and continue to simmer for an additional 15-20 minutes, or until the potatoes are tender.
- Step 5: Stir in the Spinach. Stir in the fresh spinach leaves, and cook until wilted, about 1-2 minutes.
- Step 6: Serve and Enjoy. Serve the soup hot, garnished with chopped fresh herbs, if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance, and reheat before serving.
- Substitution: Swap the spinach for kale or collard greens, if desired.
- Pro tip: For an extra creamy soup, stir in 1-2 tablespoons of heavy cream or half-and-half before serving.
