Spinach & Asparagus Lentil Soup

Over the holiday I came into possession of a stupendous stock pot. Like a child getting a new bike or video game for Christmas, the only thing on my mind since the shiny metal pot was in my hands was when would I get to try it out? So, of course, as I dreamed of all that I was going to make, I became inspired for this soup. I love lentils. I love asparagus. And I love, love, love spinach. So, after some drilling into my brain and a leap of culinary prowess – a new soup was born: Spinach & Asparagus Lentil Soup!

I might be biased, but I think this in one of my favorite soups…ever. The health benefits are also a nice plus. (You can skip your morning Activia Yogurt, this soup packs in a superb amount of fiber.) My husband even gives this soup the official “you should make this again” award. So, it gets the official “win” in my book! :)

Spinach & Asparagus Lentil Soup


  • 1 tablespoon extra virgin olive oil
  • 1 shallot, diced
  • 2 cups chopped asparagus
  • 4 cloves garlic, diced
  • 1 teaspoon dried basil
  • 2 teaspoons Italian seasoning
  • 1 bay leaf
  • 2 cups dry lentils
  • 8 cups low-sodium chicken broth (or vegetable to make this vegan!)
  • 1 cup fresh spinach, chopped into fine strips
  • 4 tablespoons white wine vinegar
  • salt & pepper to taste
  • Garnish: Parmesan cheese


  1. In a large stock pot, heat oil over medium low heat. Stir in diced shallot & chopped asparagus and and cook until shallot is tender. Stir in garlic, basil, and Italian seasoning and cook for another 2 minutes.
  2. Stir in lentils and add chicken broth and bay leaf. Bring to a boil. Then turn heat to low and simmer for at least 1 hour.
  3. When ready to serve, stir in spinach and cook until spinach wilts. Stir in white wine vinegar (add more or less for taste). Season with salt & pepper to taste.
  4. Garnish with freshly shredded Parmesan cheese and serve.

8 Responses to “Spinach & Asparagus Lentil Soup”

  1. deviantmonk says:

    love this soup a lot!

  2. Michelle says:

    Sounds fabulous and I know my husband would reward me with, “You are gonna make this again, right?” That’s the gold star around here. : )

  3. Joanne says:

    Somehow lately, I’ve come to adore hearty bean soups so this looks right up my alley. I just need a pretty metal stockpot to make it in!

  4. Erin says:

    I’m making this soup as an example of a folate packed food for my food and nutrition class. Dark leafy greens (spinach), lentils and asparagus are all very good sources of folate! Thanks for the recipe! Hopefully my kids like it and I can add it to our rotation!

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