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Lentil and Spinach Soup (Sopa de Lentejas con Espinacas)

Lentil and Spinach Soup (Sopa de Lentejas con Espinacas)

Erica Dinho
Course Main Course
Cuisine International
Servings 4 servings
Calories 437 kcal


  • 1 tbsp olive oil
  • 2 carrots, peeled and diced
  • ½ cup onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tomatoes finely chopped
  • ¼ cup red bell pepper, finely chopped
  • ¼ cup green pepper, finely chopped
  • Salt and pepper
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 ½ cups dried lentils, picked over and rinsed
  • 6 cups vegetable broth or water
  • 2 tbsp tomato paste
  • 3 cups spinach, chopped
  • 2 medium potatoes, diced


  • In a medium pot over medium heat, sauté the carrot and onion and cook until the onion is translucent, about 2 minutes.
  • Add the garlic, tomatoes, red pepper, green pepper and sauté until the vegetables are soft, about 3 minutes. Add the cumin, chili powder, salt and pepper.
  • Add the lentils, the broth and tomato paste, increase the heat to high and bring to a boil.
  • Reduce the heat to low, cover and simmer until the lentils are tender about 25 minutes. Add the potatoes and cook for about 10 minutes more.
  • Add the spinach and simmer for about 2 minutes more. Season the soup with salt and pepper.
  • Serve warm with plain white rice.


Calories: 437kcalCarbohydrates: 78gProtein: 23gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1532mgPotassium: 1667mgFiber: 28gSugar: 11gVitamin A: 9024IUVitamin C: 64mgCalcium: 107mgIron: 8mg
Keyword lentils recipe
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