Nourish PA: Tomato and Spinach Lentil Soup

A few cans of tomato soup are the perfect shortcut to make a nutrient-dense, plant-based meal! We add lentils and spinach for protein and iron, and carrots for extra vitamins, for a hearty dish that’s layered with flavor, texture and color.

Tomato and Spinach Lentil Soup

Serves 4-6
Prep Time Cook Time Total Time
10 min 22 min 32 min


  • 3/4 cup lentils
  • 2 (10.75-ounce) cans tomato soup
  • 2 large carrots, cut into 1/4-inch slices
  • 3 cups packed spinach
  • 2 teaspoons chopped fresh parsley, or 1 teaspoon dried parsley (optional)


  1. Rinse lentils in a fine mesh strainer under cold running water, removing any debris or rocks. Combine soup, 1 1/2 cups water, lentils and carrots in a large saucepan over medium-high heat. Reduce heat to low and cook, covered, until lentils and carrots are tender, about 17 to 20 minutes.
  2. Stir in spinach and cook until wilted, about 1 to 2 minutes. Garnish with parsley (if using) and serve.
Want more Nourish PA recipes?
Head here!

Special thanks to our sponsors...

Find out how you can support PA Eats.