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A white bowl with vegetable lentil soup with a copper spoon in the bowl and a white and black towel next to the bowl.

Spinach, Carrot, and Lentil Soup

Spinach, carrots, lentils, and fresh rosemary create a heavenly combination of flavor and goodness.
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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Linda & Alex


  • 1 tablespoon of coconut oil
  • 1 small red onion – diced
  • 2 cups of carrots - diced
  • 3 cloves of garlic – minced
  • 1 32 ounce container of vegetable broth
  • 2 cups of filtered water
  • 4 cups of spinach – chopped
  • 1 15 ounce can of lentils – drained and rinsed well
  • 1 tablespoon of fresh rosemary – minced
  • 3 teaspoons of salt
  • Pepper to taste


  • Heat the oil in a stock pot on medium heat. When the oil is hot add the onion and carrots. Sauté for 5 minutes, stirring occasionaly. Stir in the garlic and cook for one minute.
  • Add the broth, water, spinach lentils, rosemary, salt (you can add as much or as little as you like based on your dietary needs), and pepper. Bring to a boil and lower the heat to simmer.
  • Cook for 25-30 minutes or until the carrots are soft, but not mushy.
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