Spinach and Green Lentil Soup with Roasted Peppers

4 to 6 Servings

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.

This hearty soup, which happens to be vegan, gets loads of flavor from a base of sautéed shallots, tomato paste, cumin and smoked paprika. The earthiness of green lentils is offset by the sweetness and bright color of roasted red peppers. Spinach, added at the end of cooking, wilts into the broth, yielding a complete meal in a bowl. We use water as the cooking liquid, but you could use vegetable broth if you’re so inclined. And if the finished soup is too thick for your taste, thin it with some hot water. Serve with warm crusty bread.

4 to 6



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



Larry U.
July 26, 2022
I accidentally added the whole bag (16 oz.) of lentils, but was able to scoop most of them out before the cooking continued. I probably ended up with 1/2 cup more than called for, but I just added some extra water as it cooked, and it turned out fine. I had some chicken broth in the refrigerator that needed to be used, so I added that as part of the cooking liquid. It's not vegetarian but it tasted good!