This Classic Spanish Lentil & Spinach Soup, known in Spain as Lentejas con Espinacas, is what healthy and delicious food is all about. It´s made with heart-healthy ingredients, packed with flavors and done in about 40 minutes using just one pan.
Serve this lentil soup as a starter, like they do in Spain, or even as a side dish next to some grilled fish or chicken. Either way, enjoy it next to a crunchy baguette and a bottle of Spanish red wine for an amazing and complete meal.
For the liquid, I used homemade vegetable broth. However, chicken broth is what´s traditionally used. But you can use any liquid you like. Such as beef broth or even water. Just make sure to season accordingly if using water.
TIPS & TRICKS to Make this Recipe: To make this recipe I used green lentils. Which are very similar to brown lentils. When working with these types of lentils, there is no need to soak them overnight. Just give them a quick rinse and they are to go. Mine took about 20 minutes to cook through. Make sure to check the package instructions in the lentils you are using.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make this Classic Spanish Lentil & Spinach Soup
Classic Spanish Lentil & Spinach Soup
Ingredients
- 2 tbsp extra virgin olive oil 35 ml
- 1 small onion
- 4 cloves garlic
- 1 celery stick
- 1 carrot
- 1 leek
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp dried thyme .5 grams
- 1 cup dried green lentils 200 grams
- 5 cups vegetable broth 1200 ml
- 5 oz fresh bagged spinach 150 grams
- pinch sea salt
- dash black pepper
Instructions
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Finely chop the onion, roughly chop the garlic, thinly slice the celery stick, roughly chop the carrot (peeled) and cut the leek (cleaned and dried) into thin half moon shapes, also add the lentils into a fine sieve and rinse under cold water
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Heat a stock pot with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and thyme, quickly mix together, then add in the lentils and broth, raise to a high heat and give it a gentle mix
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When it comes to a boil, place a lid on the pan and lower to a low heat, simmer until the lentils are cooked through (check package instructions)
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In the meantime, roughly chop the spinach
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Once the lentils are just cooked through, 20 minutes in my case, season the soup with sea salt & black pepper, gently mix together, then add in the chopped spinach, gently mix it in until lightly wilted, then remove from the heat
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Transfer into shallow bowls, serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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Denise Rakowitz
Love this recipe but how can I make it more diabete-friendly?
26 . Nov . 2023Thank you for sharing your talent.
Spain on a Fork
I think this recipe is pretty diabete-friendly, no sugary ingredients are added 🙂 Much love
27 . Nov . 2023Christopher
Albert,
Another winner. This was a perfect for a cold snowy day in eastern Colorado USA. I added a half a red bell pepper that was left over and substituted Swiss chard leaves and stems for the spinach and leeks. I didn’t want to go to the market.
I also added some pickled red onions when I served it. Really good stuff.
We love your recipes and watch your recipes all the time. Thanks and happy holidays.
26 . Nov . 2023Spain on a Fork
So happy to hear that! Stay warm out there! Much love 🙂
26 . Nov . 2023Ramya
Cant wait to make this soon for me i never had classic spanish lentil and spinach soup before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
24 . Nov . 2023Spain on a Fork
Sounds great Ramya! Much love 🙂
26 . Nov . 2023Monica
Albert,
This looks amazing! Once we finish our Thanksgiving Day left-overs. I will try your recipe.
Saludos,
Monica
24 . Nov . 2023Spain on a Fork
Sounds great!!! Much love 🙂
26 . Nov . 2023