Spinach Lentil Soup

This recipe is originally from "Midwest Living", and they credit Vierling's Saloon. It's very quick and easy to make. I also like to add cut-up chicken breast for a really hearty soup.

Don't forget the cheddar on top--it really makes the soup!

Yield: 4

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Yellow mustard seeds, Brassica alba, are commonly used in European and American cooking. This is the type called for in most pickling and... Size Options
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Moroccan coriander has a sweet, pleasant flavor with a hint of lemon. Ground coriander seed is easy to add to rice dishes, meat rubs, and... Size Options
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Spinach Lentil Soup Recipe

  • 1 cup lentils, uncooked
  • 3 teaspoons whole mustard seed
  • 1 small onion, chopped (about 1/3 cup)
  • 2 10 ounce packages frozen spinach, thawed
  • 4 cups chicken broth
  • 4 teaspoons lemon juice
  • 2 teaspoons white pepper, ground
  • 3/4 teaspoon ground coriander
  • 4 ounces cheddar cheese, shredded
  • 1 chicken breast, cubed (optional)
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Preparation Instructions

Cook lentils according to package directions.

Heat oil, over medium heat, in large pot. Add the mustard seed. Cover and heat 1-2 minutes, until the seeds pop. Add onion, and cook until tender. Add spinach, broth, lemon juice, pepper and coriander. Stir in lentils and heat through.

Serve in bowls, topped with cheddar cheese.

Yield: 4
Helpful Hints

If you are going to add the chicken, do it after you add the spinach and other ingredients, but BEFORE you add the lentils back in. You can add it in cooked or raw. If you add it raw, be sure to bring the soup to a boil for a sufficient time to cook the chicken thoroughly.


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Charlotte C

I will make it; however I will not use the white pepper. We hated it after the white pepper was put in. It smelled good until then. My husband said it smelt like a barn yard. He tasted it, I tried it..There was a funny off taste to it. We tried each herb to see if we could tell what was wrong. It was the white pepper'YUCK"! We ended up ordering take out.

Emily F

I've never cooked with coriander before and was excited to venture out of my usual arsenal of garlic, basil, oregano, etc. I prepared the recipe and set it in my slow cooker and went to church, shopping and lunch. We came home and the house smelled as if we had an electrical fire! It smelled disgusting! I tasted the soup and I could barely taste it because the smell was so overwhelmingly horrific. I called my bff who is a chef and she suggested adding salt and a tablespoon of minced garlic, which I did. I lit two different gold canyon candles in the kitchen to try to get rid of the smell. Time for dinner... I had ONE bite and could NOT continue...even with the cheddar cheese and added salt and garlic, nothing in this world could have saved this recipe. I don't even care that I have to throw it away. It's that horrible.