My Easiest Ever 30-Minute Lentil Spinach Soup (It’s Low-Sodium Too!)

If you’re hunting for a weeknight dinner that’s incredibly quick (hello, 30 minutes!), packed with flavor, perfectly portioned for two, and genuinely wholesome (yes, it’s delightfully low-sodium!), then you have got to try this. It’s like a warm, comforting hug in a bowl, and it’s ready in a flash!

Why This Recipe is a Game-Changer

• Seriously Easy & Unbelievably Quick: When I say 30 minutes, I mean it! From a little veggie chopping to ladling this beautiful soup into bowls, it’s lightning fast. This is your new secret weapon for those “what’s for dinner?!” nights.
• Packs a Flavor Punch (Even Low-Sodium!): We’re building fantastic flavor with classic aromatics, good quality low-sodium broth, and letting the hearty lentils and fresh veggies do their delicious work. A touch of Italian seasoning and that pop of fresh spinach at the end make it sing. You won’t even miss the extra salt!
• The Perfect Portion for Two: Say goodbye to endless leftovers! This recipe is crafted to make just the right amount for a satisfying and cozy meal for two people.

What You’ll Need: Ingredient Notes

Here’s your simple shopping list for this amazing soup:

• ½ cup dry Green or Brown Lentils: The backbone of our soup! Don’t forget to give them a quick rinse under cold water.
• ¼ medium Onion, finely chopped (about ¼ cup): Essential for that savory start.
• 1 small Carrot, diced (about ½ cup): For a hint of sweetness and lovely color.
• 1 Celery Stalk, diced (about ½ cup): Adds to that classic soup flavor base.
• 1 clove Garlic, minced: Because garlic is life! One clove is great, but if you’re a garlic enthusiast, an extra half clove won’t hurt.
• 1 ½ cups Vegetable Broth: The heart of our soup’s liquid. A good quality vegetable broth provides a flavorful base.
• 1 cup Water: To get that perfect soup consistency.
• 7 oz Diced Tomatoes, no salt added (half of a standard 14oz can): These bring a nice tang and body. Look for “no salt added” to keep it properly low-sodium.
• ½ teaspoon Italian Seasoning: Your secret weapon for instant herby goodness.
• 1 small Bay Leaf: This little leaf adds a subtle, almost magical depth of flavor. Just remember to take it out before you serve!
• 1 regular handful Fresh Spinach (about 1 to 1.5 cups, loosely packed): Stirred in at the very end for a burst of freshness, color, and nutrients.
• Freshly ground Black Pepper, to taste: Always a good idea.
• Salt, to taste (optional): Remember, this is a low-sodium star! Taste it first – you’ll be surprised how flavorful it is without much, if any, added salt.

Let’s Make Some Magic: Step-by-Step to Your 30-Minute Soup

1. Combine the Basics: In a medium saucepan or a small soup pot (it’s perfect for two!), add your rinsed lentils, the chopped onion, diced carrot, diced celery, minced garlic, the vegetable broth, water, diced tomatoes, Italian seasoning, and the bay leaf. Give it all a gentle stir to mix everything together.
2. Bring to a Boil: Place the pot over high heat and bring the mixture to a lively, rolling boil.
3. Simmer to Perfection: As soon as it’s boiling, immediately reduce the heat to medium-low. Cover the pot and let the soup simmer gently for about 20-25 minutes (since we’re aiming for that 30-minute total, a slightly shorter simmer for well-rinsed lentils works!). Stir it occasionally to make sure nothing is sticking. The soup is ready when the lentils are tender.
4. Wilt in the Green Goodness: Once the lentils are perfectly tender, turn off the heat. Add the fresh spinach to the hot soup. Stir for just about a minute, or until the spinach has wilted beautifully into the soup.
5. Season & Serve Hot: Don’t forget to find and discard that bay leaf! Give your soup a taste. Season with freshly ground black pepper. If you think it absolutely needs it, add the tiniest pinch of salt, but you might find it’s perfect as is. Ladle your delicious, steaming soup into two bowls.

Pro Tips for Your Best Bowl Yet

• Lentil Choices: Green or brown lentils are great because they hold their shape. Red lentils will also work but cook faster and break down more, resulting in a thicker, creamier soup (you might need to adjust simmer time slightly downwards).
• Green Swaps: No spinach? Finely chopped kale (add it a few minutes earlier in the simmer as it’s tougher) or Swiss chard would also be delicious.
• Spice it Up (If You Dare!): If you like a little warmth and aren’t strictly avoiding all spice, a tiny pinch of red pepper flakes with the seasonings can be a nice addition.
• Storing Leftovers (If Any!): This soup keeps well! Cool completely, then store in an airtight container in the fridge for 3-4 days. It might thicken a bit, so add a splash of water or broth when reheating. It also freezes beautifully for up to 3 months.
• Perfectly Wilted Spinach: Add the spinach right at the end, off the heat. The residual warmth will wilt it perfectly without overcooking, keeping its color bright.

Serving Suggestions & Perfect Pairings

This Easiest 30-Minute Lentil Spinach Soup is fantastic on its own, but here’s how to make it an even more delightful meal:

• Crusty Bread is Key: A slice of good whole-grain bread, a warm dinner roll, or even some rustic crackers are a must for dipping!
• A Fresh Side Salad: A simple green salad with a zesty lemon vinaigrette makes a wonderful, light accompaniment.
• The Ideal Quick Comfort Meal: Perfect for those busy weeknights when you need something warming and satisfying without the wait.
• A Healthy & Hearty Lunch: This makes for an amazing lunch that will keep you energized throughout the afternoon.