On the Job: October Evening Lentil Soup with Spinach

It’s hard to come down off the high of the show premiere. Not just the excitement around me and the fun I had with my friends who joined me in front my little TV to watch. But seeing how everything got cut together jolted me back into that crazy head space I occupied while filming. After tossing and turning and thinking about the coulda, woulda, shoulda moments – as I had months ago – I got up and took an ambian at 5:30am and finally got some shut eye.

I’m going to channel all those thoughts into a behind-the-scenes post for tomorrow. And hopefully, that will mean I’ll get some sleep tonight, if some enemies tomorrow.

But onto the subject at hand today: this little bowl of lentil comfort is just the kind of thing I like to to eat on a cozy October day for lunch or dinner. I’ve made it a few times this season already. First, for my friends Sarah and Dave to accompany this salad. And twice more for one of my clients whom I cook for every Tuesday. Her seven-year-old daughter is obsessed with this lentil soup, and she requested it again yesterday. My recent spin on it is to stir in coarsely torn baby spinach to up the ante on the healthfulness. The greens casually melt away, but they remain enough to give a nice hint of freshness to what is otherwise a rather heavy-duty pantry soup.

I hope those of you who tuned into the show and the potluck had a great time. But if you’re in need of a little recovery, as I certainly am, there’s nothing like a bowl of soup on a fall evening in front of the TV, so long as you don’t have to watch your own face on it.



October Evening Lentil Soup with Spinach

Serving Size: Makes 4 servings

Arugula is also a great green to mix into this soup. If you are vegan or vegetarian, simply use soy instead of worcestershire sauce.


  • 2 tablespoons olive oil
  • 1 small yellow onion, finely diced
  • 1 large carrot, finely diced
  • 1 large stalk celery, finely diced
  • One 15-ounce can diced tomatoes
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 tablespoon soy sauce or Worcestershire sauce
  • 1 cup French green lentils, rinsed and drained
  • 6 cups chicken, veggie stock, or water (or a combination)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 2 handfuls baby spinach leaves, coarsely torn


  1. In a large lidded Dutch oven or stockpot, heat the olive over a medium flame. Add the onion, carrot, and celery and saute until soft, about 8 minutes. Carefully pour in the tomatoes. Simmer for 5 minutes, until reduced, pressing down on the tomato chunks with the back of your spatula to crush them.
  2. Stir in the bay leaf, thyme, soy or Worcestershire, lentils, and stock. Bring to a boil, then reduce the heat to medium-low and simmer, partially covered, until the lentils are al dente, about 30 minutes.
  3. Remove cover and skim off any residue from the top of the broth. Stir in the Dijon mustard and salt until well incorporated - it will make the broth slightly creamier and more opaque. Taste for seasoning and add more salt as necessary.
  4. Gently fold in the spinach leaves and cook until soft and wilted, about 2 minutes.
  5. To serve, ladle the soup into bowls and drizzle with a little olive oil. Crusty bread is never a bad thing either.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!


This post is brought to you, along with many other fabulous spinach recipes, as part of Food Network Fallfest. Check out the other participating sites below!

Jeanette’s Healthy Living: Skinny Hot Spinach Dip
Feed Me Phoebe: October Evening Lentil Soup With Spinach
And Love It Too: Grain-Free Spinach Pie
Cooking With Elise: Baby Spinach Salad With Cranberries, Spiced Pecans and a Maple Vinaigrette
Virtually Homemade: Three Onion Dip With Spinach
HGTV Gardens: Garden-to-Table: Spinach
Napa Farmhouse 1885: Whole-Wheat Pasta With Spicy Spinach and Peanut Butter Pesto
Thursday Night Dinner: Spinach Ice Cream
Cooking Channel: Fresh Spinach in Indian Recipes
Daily*Dishin: Spinach-Sausage Saute With Pan-Fried Gnocchi
Delicious Lean: Spinach Leaf Roll Ups
Bacon and Souffle: Baby Spinach Pizza With Sopressata and Sriracha
FN Dish: Stuff It With Spinach


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20 Responses to On the Job: October Evening Lentil Soup with Spinach

  1. Pingback: Skinny Hot Spinach Dip Recipe - Food Network Fall Fest - Jeanette's Healthy Living

  2. Pingback: Grain-Free Spinach Pie

  3. Hi Phoebe! I have used kale in my sausage lentil soup, but never spinach! This looks both delicious and comforting! Can’t wait to try…

  4. Pingback: Baby Spinach Pizza, Sopressata, Sriracha | Bacon and Soufflé

  5. Steph says:

    This looks super cozy and comforting. I too am a fellow lentil soup lover! I can wait to make a great big pot of it–almost as much as I cant wait to see more of your pretty face next tuesday!

  6. Linda Gilmore says:

    Delicious just like my momma’s.

  7. Frankie says:

    Brilliant to use mustard as a kind of emulsifier, never thought of that. Sometimes I puree half the lentils to get the creamy consistently. Love your recipes!

  8. Pingback: Gourmet Live: Satisfying Soups | Feed Me Phoebe

  9. Ree says:

    I got the link to this recipe from this article: http://www.huffingtonpost.com/phoebe-lapine/one-pot-vegetarian-dinners_b_4033859.html

    But I noticed that you flavour the soup with worchestershire sauce which is made from anchovies. Obviously this can be left out but it might be an idea to make a note of that for vegetarians.


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  12. Pingback: Flourless Gluten-Free Ginger Cookies | Easy Desserts

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