Lentil & Spinach Soup (Slow Cooker Style) Recipe

Introduction

This Lentil & Spinach Soup is a hearty, comforting meal made effortlessly in your slow cooker. Packed with nutritious lentils, fresh spinach, and warming spices, it’s perfect for cozy days when you want something nourishing and flavorful.

Ingredients

• 2 cups dried green lentils (sorted & rinsed)
• 8 cups vegetable stock
• 2 stalks celery (small diced)
• 4 medium carrots (small diced)
• 1 medium onion (small diced)
• 1 shallot (small diced)
• 3 garlic cloves (minced)
• 1 14-oz can fire roasted petite diced tomatoes
• 1 dried bay leaf
• 1/2 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or to taste)
• 1/2 teaspoon ground black pepper
• 2 teaspoons kosher salt
• 9 oz bag fresh spinach (roughly chopped)
• 1 tablespoon red wine vinegar

Instructions

1. Step 1: In a 6-quart or larger slow cooker, combine the lentils, vegetable stock, celery, carrots, onion, shallot, garlic, diced tomatoes, bay leaf, thyme, cumin, smoked paprika, cayenne, black pepper, and kosher salt. Stir to mix evenly, then cover.
2. Step 2: Cook on low for 7 to 8 hours or on high for 3 to 4 hours until the lentils are tender and flavors melded.
3. Step 3: About 15 minutes before the soup finishes, remove the bay leaf. Add the chopped spinach and red wine vinegar, stirring gently. Let the soup cook for 10 to 15 minutes more until the spinach wilts.
4. Step 4: Serve hot, optionally topped with extra ground black pepper or grated parmesan cheese for added richness.

Tips & Variations

• For a creamier texture, blend a portion of the soup before adding spinach.
• Swap the red wine vinegar for lemon juice if you prefer a brighter tang.
• Add a pinch of smoked paprika or chili flakes for extra smoky heat.
• Use kale or Swiss chard instead of spinach for a different leafy green choice.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green lentils?

Red lentils cook faster and tend to break down more, resulting in a softer texture. If using red lentils, reduce cooking time accordingly and monitor for desired consistency.

Do I have to use a slow cooker for this recipe?

No, you can prepare this soup on the stovetop. Simmer all ingredients (except spinach and vinegar) in a large pot for about 45 minutes to an hour, then add spinach and vinegar at the end just until wilted.

Lentil & Spinach Soup (Slow Cooker Style) Recipe

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★★★★★

4.5 from 110 reviews

A hearty and nutritious Lentil & Spinach Soup made effortlessly in the slow cooker. Packed with green lentils, fresh vegetables, and warming spices, this comforting soup is perfect for a wholesome meal any day of the week.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 7 hours (low) or 3.5 hours (high)
• Total Time: 7 hours 15 minutes (low) or 3 hours 45 minutes (high)
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 cups dried green lentils (sorted & rinsed)
• 8 cups vegetable stock
• 2 stalks celery (small diced)
• 4 medium carrots (small diced)
• 1 medium onion (small diced)
• 1 shallot (small diced)
• 3 garlic cloves (minced)
• 1 14-oz can fire roasted petite diced tomatoes
• 1 dried bay leaf
• 1/2 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or to taste)
• 1/2 teaspoon ground black pepper
• 2 teaspoons kosher salt

Finishing Ingredients

• 9 oz bag fresh spinach (roughly chopped)
• 1 tablespoon red wine vinegar

Instructions

1. Combine Ingredients: In a 6-quart or larger slow cooker, add the green lentils, vegetable stock, diced celery, carrots, onion, shallot, minced garlic, fire roasted diced tomatoes, bay leaf, dried thyme, ground cumin, smoked paprika, cayenne pepper, black pepper, and kosher salt. Stir well to combine all ingredients thoroughly before cooking.
2. Cook the Soup: Cover the slow cooker and cook on the low setting for 7 to 8 hours, or on high for 3 to 4 hours. This slow cooking process allows the flavors to meld and the lentils to soften perfectly, creating a rich and hearty soup base.
3. Add Spinach and Vinegar: About 15 minutes before the end of the cooking time, remove the bay leaf. Then add the roughly chopped fresh spinach and red wine vinegar to the slow cooker. Stir to mix, and let the soup cook just long enough for the spinach to wilt, approximately 10 to 15 minutes.
4. Serve: Ladle the soup into bowls and garnish with additional ground black pepper or grated Parmesan cheese if desired. Enjoy your warm, nutritious lentil and spinach soup!

Notes

• Be sure to sort and rinse lentils to remove any debris before adding to the slow cooker.
• If you prefer a thicker soup, you can partially puree a portion of the soup before adding the spinach.
• Adjust cayenne pepper to suit your preferred spice level.
• To keep the soup vegan, omit Parmesan cheese garnish or use a plant-based alternative.
• This soup freezes well; store leftovers in airtight containers for up to 3 months.

Keywords: lentil soup, spinach soup, slow cooker soup, vegan soup, healthy lentil recipe, easy soup, Mediterranean soup, plant-based dinner