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+ servings

Easy Tomato Lentil Soup with Spinach

A tangy tomato soup guaranteed to fill you up with iron-rich lentils and spinach. It’s entirely vegan and can be served as a side or main.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine Glutenfree, Mediterranean, Vegan
Servings 4 meal sized portions, 8 appetizer portions


  • 2 tbsp extra virgin olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 potato peeled and diced
  • 1 can (796 ml) tomatoes
  • 4 cups vegetable stock
  • 1 cups brown lentils use one can or cook 2/3 cup of dried lentils
  • 2 cups spinach Fresh or frozen
  • salt and pepper to taste


  • In a large soup pot, sauté garlic and onions in olive oil over medium-high heat until the onions are translucent.
  • Add oregano, potato, tomatoes and vegetable stock, bring to a boil.
  • Reduce heat to low and simmer for 10 minutes until potato softens.
  • Using an electric hand blender, blend hot soup over the stove. Alternatively, you can allow mixture to cool and transfer to a standing blender before returning to the same pot.
  • Once the mixture is blended, return to medium heat, add lentils and frozen spinach, bring to a boil, stirring constantly.
  • Reduce heat to low and simmer for another 10 minutes until spinach is entirely incorporated.
  • Add salt and pepper, to taste.
  • Turn off heat, divide into eight small portions or four large. Sprinkle with parmesan, vegan parmesan or nutritional yeast [optional].
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