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Lentil Soup
with mushrooms and spinach

Active: 35 min Total: 35 min
This hearty lentil soup is full of fall veggies - leeks, carrots, mushrooms, and spinach - to make it a hearty meal. Sop it up with some bread for a warm, satisfying dinner.
Smarts: Use vacuum-packed lentils over canned. They tend to be more al dente and hold up better in soups.


Lentil Soup with Mushrooms and Spinach:
  • Garlic - 3 cloves , minced
  • Leeks - 2 , sliced
  • Carrots, medium - 3 , diced
  • Brown / cremini mushrooms - 1/2 lb , sliced
  • Vacuum-packed, cooked lentils - 1 1/2 cups ((Look in the refrigerated aisle where tofu is kept. If not available, substitute canned lentils))
  • Diced tomatoes (14 oz / 397 g can) - 1 can
  • Cooking oil - 2 Tbsp
  • Vegetable broth - 4 cups
  • Bay leaves - 2
  • Dried thyme - 1/2 tsp
  • Baby spinach - 4 oz
  • Lemons - 1/2 , juice of
  • Salt and pepper - to taste
  • Baguette or ciabbata - 5 oz


  1. Garlic / Leeks / Carrots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  2. Lentils - Drain and rinse if using canned. If using vacuum packed, just give them a rinse.
  3. Diced tomatoes - Drain.

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  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, leeks, and carrots to heated oil. Saute for ~3 minutes.
  2. Then add vegetable broth, tomatoes, bay leaves, and dried thyme. Cover and bring to a boil.
  3. Add mushrooms and simmer uncovered for ~15 minutes.
  4. Fold in lentils and spinach leaves and stir to mix. Remove from heat and finish with lemon juice. Taste and then season to taste with salt and pepper.
  5. Spoon soup into bowls (remember to fish out bay leaves). Slice bread and enjoy with soup!



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