Description
Creamy Red Lentil Soup with Spinach and Lemon is a nourishing, plant-based soup that’s rich in protein and fiber. It blends earthy lentils with bright lemon and leafy greens for a wholesome, comforting meal.
Ingredients
Units
Scale
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 tablespoons olive oil
- 4 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2 cups fresh spinach
- 2 tablespoons lemon juice
- Salt, to taste
- Black pepper, to taste
- Optional: chili flakes or paprika for heat
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrot, and celery. Sauté until softened, about 5–7 minutes.
- Stir in cumin and turmeric; cook for 1 minute until fragrant.
- Add red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender.
- Blend part of the soup using an immersion blender for creaminess, or leave it chunky if preferred.
- Stir in fresh spinach and cook until wilted, about 2–3 minutes.
- Season with lemon juice, salt, and pepper to taste. Add chili flakes or paprika if using.
- Serve hot, optionally garnished with herbs or more chili flakes.
Notes
- No need to soak red lentils before cooking.
- Soup thickens as it sits—add water or broth when reheating.
- Frozen spinach can be used instead of fresh.
- Coconut milk adds extra creaminess if desired.
- Freezes well for up to 3 months in airtight containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg