Lentil Spinach Soup with Curried Yogurt

A weeknight soup that punches well above its short ingredient list. Canned lentils mean no soaking and no long simmer, so dinner lands on the table in about half an hour.

The base builds fast: lentils, celery, onion, and garlic simmer in chicken broth just long enough to soften and meld. Then chopped spinach wilts in at the very end so it stays bright green and fresh instead of overcooked and dull.

A tablespoon of lemon juice right before serving wakes everything up. Don’t skip it, since that hit of acid is what keeps an earthy lentil soup from tasting flat.

The finishing move is the curried yogurt. A spoonful of plain yogurt stirred with curry powder and swirled into each hot bowl adds cool creaminess and a warm spice note that plays against the lentils. It turns a humble soup into something that feels considered.

Pro Tips

• Stir the curry powder into the yogurt and let it rest a few minutes so the spices bloom and lose their raw edge.
• Add the spinach at the last moment and cook just until wilted to hold its color and bite.
• Drain and rinse the canned lentils to wash off the starchy liquid for a cleaner-tasting broth.

Variations

• Use vegetable broth and a plant-based yogurt to make it fully vegetarian or vegan.
• Stir in a can of diced tomatoes or a spoonful of tomato paste for a heartier, redder soup.
• Swap the spinach for kale or chard, giving the sturdier greens a couple of extra minutes to soften.