Spinach & Lentil Soup (Santa Maria)

Straight from the Santa Maria tradition, this soup keeps things simple and lets the ingredients do the talking.

Lentils get simmered with bay leaves until tender, then stirred into a pot of sauteed green onions, garlic, and cumin along with a full pound of fresh chopped spinach.

It’s earthy, warming, and packed with fiber and plant protein without a drop of cream or butter in sight.

Ready in half an hour, it’s the kind of soup you can throw together on a weeknight and still feel like you cooked something real.

Chef Tips

• Don’t skip the bay leaves while cooking the lentils. They add a subtle herbal backbone you’ll miss without them.
• Use brown or green lentils here. Red lentils break down too fast and you’ll lose all the texture.
• Add the spinach in stages if your pot is small. It wilts down fast, so just keep pushing it in.
• A squeeze of lemon juice at the end brightens everything up, even though it’s not in the recipe. Trust me on this one.