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Mediterranean Lentil Soup with Spinach

By NapTime Village Test Kitchen
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Tomato-lentil soup with spinach and herbs for a bright Mediterranean bowl.

Bowl of lentil soup with spinach

Prep

15 mins

Cook

30 mins

Total

45 mins

Calories

201 kcal

Protein

12.5 g

Carbohydrates

31.4 g

Serves

6 bowls

Fat

3.6 g

Longevity

76/100

Mediterranean lentil soup with spinach is a one-pot meal that feels both light and satisfying. Lentils provide body, protein, and steady energy for a full bowl. Spinach and tomatoes add color, texture, and brightness. Lemon and oregano give the soup its clean Mediterranean character. Olive oil and aromatics build flavor without heavy ingredients. This recipe is practical for weeknights because the ingredient list is mostly pantry-friendly. It also works well for meal prep since leftovers hold up beautifully. You can serve it with pita, salad, or grain sides based on the occasion. The method is simple, making it accessible for any cooking level. This is a country-pot soup that stays nourishing, affordable, and dependable.

Ingredients

Servings
UnitsStandard
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  • Proteins
  • Fiber / plants
  • Fats
  • Flavor / spices

Ingredient notes

  • Spinach cooks quickly and adds iron and folate.

Step-by-step

6 bowls
  1. 1

    Step 1

    Saute aromatics

    • Ingredients:
      • 1 tablespoon olive oil
      • 1 onion, diced
      • 2 carrots, diced
    • Action: Cook onion and carrots until softened.
  2. 2

    Step 2

    Simmer lentils

    • Ingredients:
      • 1 cup dried lentils
      • 4 cups low-sodium vegetable broth
      • 1 cup diced tomatoes
      • 1 teaspoon oregano
    • Action: Simmer 25 minutes until lentils are tender.
  3. 3

    Step 3

    Finish with spinach

    • Ingredients:
      • 2 cups baby spinach
      • 1 lemon, juice
    • Action: Stir in spinach and lemon just before serving.

Equipment

  • Large pot

  • Ladle

  • Cutting board

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Mediterranean Lentil Soup with Spinach | NapTime Village | NapTime Village