Creamy Red Lentil Soup with Spinach and Lemon

Creamy Red Lentil Soup with Spinach and Lemon is a comforting, nutrient-rich soup that combines the hearty earthiness of lentils with the brightness of lemon and the goodness of leafy greens. This dish is perfect for chilly evenings or when you’re in need of a wholesome, satisfying meal.

Why You’ll Love This Recipe

This soup is both nourishing and flavorful, packed with plant-based protein, fiber, and vitamins. It’s creamy without the use of dairy, easy to prepare in one pot, and the lemon adds a refreshing twist. Whether you’re vegetarian or just looking to eat lighter, this soup fits the bill.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Red lentils
• Onion
• Garlic
• Carrot
• Celery
• Olive oil
• Vegetable broth or water
• Ground cumin
• Ground turmeric
• Fresh spinach
• Lemon juice
• Salt and pepper
• Optional: chili flakes or paprika for heat

directions

1. Heat olive oil in a large pot over medium heat. Sauté chopped onion, garlic, carrot, and celery until soft.
2. Stir in cumin and turmeric and cook for 1 minute.
3. Add red lentils and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until lentils are tender.
4. Blend part of the soup with an immersion blender for creaminess (or leave it chunky if preferred).
5. Stir in spinach and cook until wilted.
6. Finish with fresh lemon juice, salt, and pepper to taste.
7. Serve hot, optionally garnished with herbs or chili flakes.

Servings and timing

Serves 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Add coconut milk for extra richness.
• Include diced tomatoes for more depth of flavor.
• Use kale instead of spinach for a heartier green.
• Add cooked quinoa for additional texture and protein.

storage/reheating

Store in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months.

FAQs

Are red lentils the same as other lentils?

Red lentils cook faster and break down more easily, making them perfect for creamy soups.

Can I use dried spinach?

Fresh is preferred, but frozen spinach can be used. Dried is not recommended for this texture.

Is this soup spicy?

It is not spicy by default, but you can add chili flakes or paprika for heat.

Can I blend the entire soup?

Yes, for a fully creamy texture, blend the whole batch.

Is this recipe vegan?

Yes, as long as you use vegetable broth and no dairy-based toppings.

Can I make this in a slow cooker?

Yes. Cook on low for 6–7 hours or on high for 3–4 hours, adding spinach at the end.

What type of broth is best?

Vegetable broth adds flavor, but water with added herbs also works.

Do I need to soak the lentils?

No soaking is needed for red lentils; they cook quickly on their own.

Can I add other vegetables?

Yes, zucchini, sweet potato, or bell peppers make great additions.

How do I prevent the soup from thickening too much?

Add more broth or water as needed when reheating.

Conclusion

Creamy Red Lentil Soup with Spinach and Lemon is a simple yet satisfying dish that delivers on both nutrition and flavor. It’s ideal for weeknight dinners, meal prep, or when you need a bowl of comfort that’s also good for you.

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