Red Lentil and Spinach Soup is a vibrant, nourishing bowl that combines the earthy sweetness of red lentils with tender vegetables and bright, leafy spinach. Infused with aromatic garlic, turmeric, and fresh parsley, this soup offers a symphony of colors and flavors that’s as comforting as it is healthful. Ideal for chilly evenings or light lunches, it strikes the perfect balance between homestyle warmth and wholesome nutrition. Originating from Middle Eastern and South Asian traditions, where lentils have long been a dietary staple, this recipe modernizes classic legume soups with a hint of citrusy brightness from lemon juice and the fresh pop of young spinach. Whether you’re a busy professional seeking an easy weeknight meal or a home cook craving a nourishing bowl of comfort, this soup is destined to become a pantry favorite.
Cooking Time
Preparation: 15 minutes (including soaking)
Sautéing: 7 minutes
Simmering: 20–25 minutes
Finishing: 5 minutes
Total: 47–52 minutes
Ingredients
200 g (1 cup) red lentils, rinsed and drained
Water, for soaking and cooking
1 medium onion, finely chopped
2 cloves garlic, minced
100 g (1 small) carrot, diced
3 stalks celery, diced
1 red bell pepper, diced
1 tsp ground turmeric
75 g (2½ oz) young spinach leaves, washed and roughly chopped
2 Tbsp olive oil
Salt, to taste
Freshly ground black pepper, to taste
2 Tbsp fresh parsley, chopped
Juice of ½ a lemon
Optional garnish: tofu cheese cubes or croutons