1-First Step: Rinse and Prep Lentils Measure 1 cup green or brown lentils and rinse them thoroughly in a fine-mesh strainer. Pick out any tiny stones. This prevents a gritty texture. For faster cooking, opt for red lentils, which soften in 20 minutes. Set aside.

2-Second Step: Sauté Aromatics Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 3-4 minutes until soft and translucent. Stir in 2 minced garlic cloves, 1 tsp cumin, and 1 tsp turmeric. Sauté 1-2 minutes until fragrant. This base builds the soup’s healthy lentil soup flavor profile.

3-Third Step: Add Vegetables and Liquids Toss in 2 chopped carrots and stir for 2 minutes. Pour in 4 cups vegetable broth, the rinsed lentils, and 1 bay leaf. Bring to a boil, then reduce to a simmer. Cover partially and cook 25-30 minutes. Stir occasionally. Lentils should be tender and starting to break down for creaminess.

4-Fourth Step: Incorporate Spinach Remove the bay leaf. Stir in 4 cups chopped spinach and 1 tbsp lemon juice. Cook 2-3 minutes until spinach wilts and turns vibrant green. Season with salt, pepper, and optional red pepper flakes. Taste and adjust. For a smoother texture, use an immersion blender to puree half the soup.

5-Final Step: Serve and Enjoy Ladle into bowls hot. Garnish with extra lemon or fresh herbs. Serves 4-6. Total time: 40 minutes. Pair with crusty bread for a complete meal. This one pot spinach lentil soup shines as weeknight comfort food.