Name: and Wilted Spinach Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 garlic cloves, minced; 2 carrots, chopped; 1 teaspoon ground cumin; 1 cup dried lentils, rinsed; 1 (15 oz) can diced tomatoes; 5 cups vegetable broth; 2 cups fresh spinach; Salt and pepper to taste; Juice of ½ lemon (optional)

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If you’ve been craving something warm, nourishing, and absolutely brimming with plant-powered protein, you’ll love this and Wilted Spinach

Recipe. Earthy lentils, juicy tomatoes, and a generous handful of fresh spinach come together in one cozy pot that’s unbelievably satisfying and, yes, totally vegan. Whether it’s a busy weeknight or you’re meal-prepping for the days ahead, this hearty bowl is easy to whip up and even easier to love—perfect for sharing or keeping all to yourself!

and Wilted Spinach

Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the and Wilted Spinach

Recipe is in just how simple yet essential each ingredient is. These kitchen staples each play a key role, offering layers of flavor, color, and texture that make this soup craveworthy with every spoonful.

Olive oil: Gives a rich base for sautéing and rounds out the soup with healthy fats.
Onion: Releases sweet undertones while building the savory foundation for the broth.
Garlic cloves: Infuses every bite with bold, comforting aroma and depth.
Carrots: Add pops of color and subtle natural sweetness.
Ground cumin: Lends warm, earthy flavor that makes the lentils sing.
Dried lentils: Star protein source with an earthy bite that thickens the soup beautifully.
Canned diced tomatoes: Brings acidity and juiciness, keeping things bright.
Vegetable broth: The flavorful liquid backbone that ties it all together.
Fresh spinach: Adds vibrant green color and just-right wilted texture right at the end.
Salt and pepper: Simple seasoning essentials for perfectly balanced taste.
Lemon juice (optional): A splash at the end brightens up the whole bowl.

How to Make and Wilted Spinach

Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a generously sized pot over medium heat. Toss in the diced onions, minced garlic, and carrots. Sauté for about five minutes, stirring often, until the onions are fragrant and translucent and the carrots start to soften. This is where the flavor journey begins—the warm aroma filling your kitchen means you’re off to the right start!

Step 2: Bloom the Spices and Add Lentils

Sprinkle in the ground cumin and add the rinsed lentils, stirring so everything’s coated in those earthy, savory notes. Let them cook together for a minute—the gentle toasting brings out the deep, smoky flavors that make this and Wilted Spinach

Recipe unforgettable.

Step 3: Add Tomatoes and Broth

Pour in the canned diced tomatoes (liquid and all) and the vegetable broth. Give it all a good stir, scraping any goodness from the bottom of the pot. Turn up the heat and bring everything to a lively boil—this step melds all the flavors and helps soften the lentils.

Step 4: Simmer Until Tender

Lower the heat until everything is simmering gently. Let the soup bubble away for 25 to 30 minutes, stirring occasionally. The lentils will become perfectly tender, transforming the broth into a thick, hearty base. If you like your soup a little thicker, you can simmer uncovered for a few extra minutes.

Step 5: Wilt in the Spinach

Now for the moment that makes this the and Wilted Spinach

Recipe you’ve been craving—stir in your two cups of fresh spinach and let them gently wilt in the hot soup for two to three minutes. The greens brighten the pot with color and add just the right amount of freshness and nutrition.

Step 6: Finish and Season

Turn off the heat. Season your soup with salt and pepper, tasting as you go to find your perfect balance. If you like a little lift, squeeze in the juice of half a lemon just before serving—the brightness makes every bite sing.

How to Serve and Wilted Spinach

Recipe

Garnishes

Go the extra mile and top your and Wilted Spinach

Recipe with a few pretty garnishes! Fresh chopped parsley or cilantro adds a pop of color and a lovely herbaceous aroma. For a nutty crunch, try toasted pumpkin seeds. And if you want even more zing, a quick swirl of extra lemon juice or a sprinkle of chili flakes is divine.

Side Dishes

This soup is hearty enough to shine on its own, but it also plays well with others. Pair it with thick slices of whole grain bread or a crusty baguette for dunking. For something lighter, a crisp green salad or simple vegan flatbread rounds out the meal and lets the flavors truly shine.

Creative Ways to Present

The beauty of the and Wilted Spinach

Recipe is its flexibility. Serve it in deep bowls with extra spinach leaves on top for a rustic look. For a fun lunch, serve in mugs with homemade crackers on the side. Or try pouring the soup over a scoop of cooked brown rice or quinoa to make it even heartier.

Make Ahead and Storage

Storing Leftovers

Leftover and Wilted Spinach

Recipe stores wonderfully in the fridge for up to four days. Let the soup cool completely before transferring to an airtight container—the flavors only get better as they mingle!

Freezing

To freeze your soup, simply let it cool and portion it into freezer-safe containers. It can be frozen for up to three months without losing its flavor. Just know the spinach may lose a little bit of its bright green color, but the taste will still be spot on.

Reheating

To reheat, add your soup to a saucepan and warm gently over medium heat, stirring occasionally until hot. You can also reheat individual servings in the microwave. If the soup has thickened too much, just add a splash of water or broth until it’s your preferred consistency.

FAQs

Can I use a different type of lentil for this and Wilted Spinach

Recipe?

Absolutely! Green or brown lentils hold up well without breaking down too much. Red lentils will make the soup softer and a little creamier, though the cooking time may be shorter—just check for doneness early.

What are the best ways to make this soup spicier?

For some heat, add a pinch of crushed red pepper flakes, a spoonful of harissa, or a diced jalapeño when you’re sautéing the aromatics. Adjust to your taste—this soup is super customizable!

Can I add other vegetables to the and Wilted Spinach

Recipe?

Definitely! Feel free to toss in chopped celery, parsnips, or even sweet potatoes. Just add them with the carrots so they have time to soften while the lentils cook.

Is this soup gluten free?

Yes, as written, this and Wilted Spinach

Recipe is entirely gluten free. Just be sure your vegetable broth is labeled gluten free, as some brands may use wheat-based ingredients.

What’s the best way to prep this soup ahead?

You can chop the onion, garlic, and carrots a day or two in advance to save time. The whole soup can also be made ahead, as it keeps beautifully for several days—just add fresh spinach when reheating for the best color and flavor.

Final Thoughts

If you’re searching for a deliciously simple dish that’s packed with veggies, flavor, and feel-good protein, give the and Wilted Spinach

Recipe a try. It’s hearty, wholesome, and destined to become a regular in your kitchen—your tastebuds (and your dinner guests!) will thank you.

Ingredients You’ll Need