Red Lentil Soup with Spinach

A classic for a reason! Red lentil soup with spinach is the epitome of comfort food that’s also incredibly nutritious, quick-cooking, and affordable. It’s hearty, flavorful, and wonderfully satisfying.

Here is a robust and flavorful recipe that you can easily customize.

Red Lentil Soup with Spinach

This soup comes together in one pot and is packed with protein and fiber.

Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 30-35 minutes

Ingredients:

• 2 tablespoons olive oil or coconut oil

• 1 large onion, finely chopped

• 2 carrots, finely chopped

• 2 celery stalks, finely chopped

• 3-4 cloves garlic, minced

• 1 tablespoon tomato paste

• 1 ½ cups red lentils, rinsed and drained

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• ¼ teaspoon smoked paprika (optional, for depth)

• A pinch of red pepper flakes (optional, for heat)

• 6 cups (1.5 liters) vegetable broth or chicken broth

• 1 (14.5 oz) can of diced tomatoes, with their juices

• 1 bay leaf (optional)

• 4-5 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed)

• Salt and black pepper to taste

• Juice of ½ to 1 lemon (essential for brightness!)

For Serving (Optional):

• Fresh chopped parsley or cilantro

• A dollop of plain yogurt or a drizzle of cream

• Lemon wedges

Instructions:

1. Sauté Aromatics: In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.

2. Add Garlic and Spices: Add the minced garlic and tomato paste and cook for another minute until fragrant. Then, add the cumin, coriander, smoked paprika, and red pepper flakes. Stir constantly for 30 seconds to toast the spices.

3. Add Liquids and Lentils: Add the rinsed red lentils, vegetable broth, diced tomatoes with their juices, and the bay leaf (if using). Stir to combine.

4. Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the lentils are completely soft and have started to break down, thickening the soup.

5. Add Spinach: Stir in the fresh spinach and cook for just 2-3 more minutes, until the spinach has wilted. If using frozen spinach, squeeze out excess water and stir it in until heated through.

6. Season and Brighten: Remove the bay leaf. Season the soup generously with salt and black pepper. This is the most important step: stir in the fresh lemon juice. Start with half a lemon and add more to taste. The lemon juice cuts through the richness and makes all the flavors pop.

7. Serve: Ladle the soup into bowls. Garnish with fresh herbs and a dollop of yogurt if desired. Serve with crusty bread for dipping.

Flavor Variations & Tips:

• Creamy Version: For a creamier texture, use an immersion blender to purée about half of the soup right in the pot before adding the spinach. This gives you a creamy base with some whole lentils and vegetables for texture.

• Turkish-Style (Mercemek Çorbası): Add 1 teaspoon of dried mint along with the other spices. Garnish with a drizzle of chili oil or melted butter with a pinch of paprika stirred in.

• Indian-Style (Masoor Dal): Sauté 1 tablespoon of grated ginger with the garlic. Replace the cumin and coriander with 1 tsp mustard seeds, 1 tsp turmeric, and 1 tbsp curry powder or garam masala. Add a can of coconut milk along with the broth for a richer, curry-like soup.

• Don’t Skip the Rinse: Always rinse red lentils in a fine-mesh strainer until the water runs clear. This removes any dust and prevents the soup from being cloudy or gritty.

• Thickness Control: Red lentils absorb a lot of water. If the soup becomes too thick after standing, simply thin it out with a little more broth or water when reheating.

• Make it Ahead: This soup tastes even better the next day and freezes beautifully for up to 3 months.

Enjoy your delicious, healthy, and comforting bowl of soup