Lentil Tomato Spinach Soup

Tomato-rich lentil soup with soft spinach. Use fully cooked canned lentils; dry lentils need a different liquid ratio and cooking time.

Why you’ll love this recipe

• Tomato-rich lentil soup with soft spinach.
• Use fully cooked canned lentils; dry lentils need a different liquid ratio and cooking time.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 15-oz can cooked lentils, drained
• 1 14-oz can canned tomatoes
• 3 cups spinach
• 1/2 onion, diced
• 1 tbsp olive oil
• 2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a saucepan over medium

   Heat oil in a saucepan over medium. Soften onion for 5 minutes.

2. 02

   Add canned tomatoes and measured water

   Add canned tomatoes and measured water. Simmer 8 minutes.

3. 03

   Stir in cooked lentils and simmer 4 minutes

   Stir in cooked lentils and simmer 4 minutes.

4. 04

   Fold in spinach until wilted and ladle into bowls

   Fold in spinach until wilted and ladle into bowls.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Use fully cooked canned lentils; dry lentils need a different liquid ratio and cooking time.

Make it your own

Use canned kidney beans, rinsed and drained, instead.

What to serve with it

Ladle into warmed deep bowls, dividing the solids evenly before adding the broth. Toasted bread is an optional side and is not included in the ingredient match.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.