Spinach and Lentil Soup

Spinach and Lentil Soup - EATS Park City - OMAD

Spinach and Lentil Soup

Total Time: 45 minutes

Yield: 6 Servings

Serving Size: 1/6 of Recipe

Calories: 252
Fat: 5.3 grams
Protein: 14.7 grams
Carbohydrates: 38.5 grams
Fiber: 16.8 grams
Allergens: None


  • 2 tablespoons extra-virgin olive oil
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon crushed red pepper flakes, plus more if desired
  • Kosher salt
  • Freshly ground black pepper
  • 1 14-oz. can diced tomatoes, with juices
  • 10 oz. lentils
  • 2 teaspoons fresh thyme
  • 4 cups vegetable broth
  • 4 cups baby spinach


  1. In a large pot over medium-high heat, heat olive oil. Add carrots, celery, and onion and cook until beginning to soften, 5 minutes. Add garlic, cumin, coriander, and red pepper flakes, and cook 1 minute, stirring constantly, then season with salt and pepper.
  2. Add tomatoes, lentils, thyme, and vegetable broth and bring to a boil. Reduce heat, cover partially, and simmer until lentils are tender and soup has thickened, 20 minutes. (If most of liquid has been absorbed, add in ½ to 1 cup more water.)
  3. Stir in spinach and continue cooking until wilted, 2 minutes, then season with salt and pepper.