Lentil, Chipotle and Spinach Soup, photo by Fernanda AlvarezPhoto by Fernanda Alvarez

Lentil, Chipotle and Spinach Soup

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8 servings
A healthy, easy and delicious recipe that you can store and eat throughout the week!

This lentil, chipotle and spinach soup is a healthy, low calorie and delicious recipe that is a great vegetarian dish but you could also add your choice protein. I used black lentils but you can use brown, red, yellow lentils with or without the husk!

The chipotle adds a smoky spice to it that you could also leave out if spiciness is not your thing.


  • 2 tablespoons extra-virgin olive oil
  • 2 carrots peeled and diced
  • 2 stalks Celery diced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 teaspoons cumin
  • 1/2 cup chipotle chiles in adobo sliced
  • salt to taste
  • black pepper to taste
  • 1 can diced tomatoes 14-oz. (and juices)
  • 2 cups lentils soaked overnight
  • 2 teaspoon fresh thyme
  • 4 cups vegetable broth
  • 5 cups baby spinach


  1. In a large pot over medium-high heat, heat olive oil. Add carrots, celery, and onion and cook until the ingredients start to soften; about 5 minutes. Add garlic, cumin, coriander, and chipotles, and cook 1 minute, stirring constantly. Season with salt and pepper.
  2. Add tomatoes, lentils, thyme, and vegetable broth and bring to a boil.
  3. Reduce heat to low, cover partially, and let simmer until lentils are tender and soup has thickened; about 20 minutes. (If most of liquid has been absorbed, add in ½ to 1 cup more water.)
  4. Stir in spinach and continue cooking until wilted, 2 minutes. Season with salt and pepper.
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