Join! 12 weeks for $1

Milk Street Recipe

Lentil and Spinach Soup with Roasted Peppers

50 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Lentil and Spinach Soup with Roasted Peppers

This hearty, soup gets loads of flavor from shallots, cumin, smoked paprika and roasted red peppers. If you’d like to make it vegetarian/vegan, substitute vegetable broth for the chicken broth. If the finished soup is too thick for your taste, thin it with water or additional broth. Serve with hunks of warm crusty bread.

4-6

Servings

Tip

Don’t use lentils du Puy for this soup; they hold their shape and remain too firm. Regular green lentils, on the other hand, will soften to a silky texture that lends body to the broth.

50 minutes

Reviews
Tamara V.

Very delicious, with a bonus of even being healthy! Enjoyed the leftovers, also =D

Craig J.

We made it and couldn’t believe how good it was. I added meatballs and it was outrageously good.

Breanna F.

Delicious and perfect for a cold night! Would definitely make again.

DONA P.

I used vegetable broth and frozen spinach leaves. Did not add any salt at all, and only half the pepper. The spices were sufficient flavoring. Worked well. Tastes good. Easy. Will make again.

Deborah B.

Fantastic soup! And so simple to make! I used 50-50 chicken broth and ham broth (Better Than Bouillon Ham Base). I also blended the soup a little with a immersion blender before adding the spinach. I served with Parmesan cheese.

Macha H.

I'm usually neutral on lentils, but this was fantastic. I will definitely make this again. How are they getting this clear-ish broth? My lentils always turn the broth brown.

Janine W.

Flavors were great! I did use green split peas instead of green lentils. It was the only thing they had at the grocery store in this post-covid world. The peas were quite hard and not a good substitute. Looking forward to making it again with the correct ingredient :)

Laura H.

This is SO good and SO easy. Used vegetable stock (Better than Bouillon); by far, the best lentil soup my family has eaten.

Laura R.

I couldn't figure out why the flavor is so much richer than the 1000 other lentil soups I've made. It's great! I threw in carrots and celery when I was sautéing the onions.

Melody L.

Delicious! I, in my novice chef-ness, overcooked the lentils but the soup was still delicious and flavorful!

kathleen h.

YES but make it like a sopa seca, use less broth

Lorraine T.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Jennifer B.

excellent lentil soup. I used mustard greens, that's what I got in my csa and it was great.


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.