Green Lentil Soup with Spinach and Parsley
Vibrant vegetable and lentil soup built on a soffritto base, enriched with chicken or vegetable stock and finished with fresh spinach, parsley, and bright red wine vinegar. The combination of tomato paste, Dijon mustard, and herbs creates depth despite its simple ingredient list. Serve as a satisfying lunch or light dinner; the substantial lentils make it hearty enough to stand alone. This version balances earthiness with acidity and fresh green notes, avoiding cream while maintaining body from the legumes.
Ingredients
- 1 ½ tablespoon olive oil
- 1 large onion, diced
- ½ cup celery, diced
- ½ cup carrot, diced
- 2 whole bay leaves
- 2 tablespoon tomato paste
- 1 teaspoon salt
- 2 clove garlic, minced
- 6 cup chicken stock
- 6 cup vegetable stock
- 1 cup french green lentilsbrown lentils1:1substitution
note:texture softer, check at 20 minutes
- 6 cup spinach, chopped
- ½ cup fresh parsley, chopped
- 2 teaspoon red wine vinegar
- 2 teaspoon Dijon mustard
- ¼ teaspoon pepper
- ¼ cup parmesan cheese
Instructions
- 1
Heat olive oil in a large stockpot over medium heat.
- 2
Add onion, celery, carrot, and bay leaves; saute for 10 minutes until softened.
- 3
Stir in tomato paste, salt, and garlic; saute for 1 minute.
- 4
Pour in broth and lentils; bring to a boil.
- 5
Partially cover, reduce heat, and simmer for 25 minutes until lentils are tender.
- 6
Stir in spinach, parsley, vinegar, mustard, and pepper.
- 7
Simmer uncovered for 15 minutes.
- 8
Remove and discard bay leaves.
- 9
Serve topped with parmesan cheese.
Tips
Use either chicken or vegetable stock depending on dietary preference; both yield equally flavorful results. Vegetable stock keeps this entirely plant-based.
French green lentils hold their shape better than brown lentils during cooking, preventing mushiness and maintaining texture in the finished soup.
Add parmesan at the table rather than stirring into the pot; this preserves the cheese's sharpness and allows diners to control intensity.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze in portions up to 3 months; thaw overnight in refrigerator before reheating on stovetop with splash of broth.
Prepare through step 4 (after simmering lentils) up to 2 days ahead. Cool, cover, refrigerate. Bring back to simmer and continue with step 5 when ready to finish.
Ladle into bowls and top with freshly grated or shredded parmesan cheese. Serve with crusty bread or grilled cheese sandwich for heartier meal. Accompany with extra vinegar at the table for acidity adjustment.
Common Mistakes
Do not skip the 10-minute saute of aromatics to avoid thin, one-dimensional broth; this develops flavor foundation.
Do not fully cover the pot during the 25-minute lentil cook to avoid boiling over; partial cover allows steam escape.
Do not skip discarding bay leaves to avoid unpleasant woody texture in finished soup.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
note:texture softer, check at 20 minutes
FAQ
Can I make this soup vegetarian or vegan?
Yes. Substitute vegetable stock for chicken stock in equal measure. For vegan, replace parmesan with nutritional yeast at 2 tablespoons. Both changes maintain the soup's depth and umami notes.
What if my lentils are still firm after 25 minutes?
Simmer an additional 5-10 minutes until completely tender. French green lentils vary by age and source; older dried lentils take longer. Test one lentil against the roof of your mouth.
How long can I keep this soup in the freezer?
Up to 3 months in airtight freezer containers or bags. Thaw overnight in the refrigerator. Reheat gently on the stovetop with a splash of broth to restore consistency; lentils absorb liquid during storage.