Recipe by Maggie R.
"This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love."
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dried lentils, rinsed
salt and ground black pepper to taste
1 (10 ounce) package
fresh spinach, torn
Yum! I followed recipe as instructed with the following modifications and it turned out great!
-Chopped bacon before frying
-Used Medium Salsa, didn't add any black pepper
-After I fried bacon I drained fat, but added about half back in
-Used canned lentils
-3/4 tbsp Cumin
1/4 dried Bay Leaves
Thanks! Hubby enjoyed too.
Turned out GREAT! Such a nice change from the standard chili, broccoli cheddar, or baked potato soups. Light and relatively low cal. Will definitely do this again. I did add 2 tbsp. lemon juice as well as 1 tbsp. balsamic vinegar to give it a bit of "tang". Thanks for the terrific recipe!
I used lentils for the first time in this recipe. A word of caution...if you use red lentils, reduce the cooking time. Red lentils take the shortest amount of time to cook. My soup came out mushy. Next time maybe 25 minutes with red lentils in it.
I really liked this soup! I thought the bacon/salsa/rosemary combination was new and different and it used up a bag of spinach I needed to finish. I totally took out most of the bacon grease before adding the onions and carrots. That's the only change I made. Thanks for the recipe.
Super easy, nutritious and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Spinach Lentil Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 46
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