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French Green Lentil and Spinach Soup with Cilantro Yogurt

French Green Lentil and Spinach Soup with Cilantro Yogurt
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: soup
Servings: 10 cups


For the Soup

  • 1 lb French green lentils
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 1 yellow onion diced
  • 3 cloves garlic diced
  • 32 oz vegetable stock plus 3 cups of water
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 bay leaf
  • 8 oz fresh spinach
  • 2 Tbsp olive oil.
  • salt and pepper

Cilantro Yogurt

  • 4 oz plain yogurt
  • 2 Tbsp chopped cilantro
  • 1 tsp lime juice
  • salt and pepper
  • Mix all ingredients together


  • Rinse the lentils in cold water and remove anything which isn't a lentil. As with all dried beans and legumes, it's possible sometimes there might be a small stone or something in the mix.
  • Heat a large soup pot and add the olive oil. Saute the carrots, onions and celery until soft, 4-5 minutes. Add the garlic and the spices and saute one minute more. Add the lentils and the 32 oz of vegetable stock and bring to a simmer. Keep cooking the lentils at a simmer As the stock gets absorbed, add the water, one cup at a time as needed to keep a thick soup consistency.
  • The lentils are done when they are tender all the way through, but not mushy. Cooking time is 30-40 minutes. Before serving, stir in the fresh spinach until it wilts.
  • Season with salt and pepper to taste. Top with Cilantro Yogurt.