If you’re looking for a hearty, healthy and delicious soup that will leave you satisfied and warm, look no further than this red lentil soup with spinach.
This soup is packed with goodness – from protein and fiber to iron and vitamins – and it’s easy to make in just a few steps.
Ingredients
- 1 cup red lentils, rinsed and drained
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 4 cups vegetable broth
- 4 cups fresh spinach, chopped
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 lemon, juiced
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the cumin, turmeric and paprika and stir well to combine. Cook for 1-2 minutes or until the spices are fragrant.
- Add the red lentils and vegetable broth to the pot and bring to a boil. Reduce the heat, cover the pot and simmer for 20-25 minutes or until the lentils are tender.
- Add the chopped spinach to the pot and cook for an additional 5-10 minutes, or until the spinach is wilted and tender. Add salt and pepper to taste.
- Remove the pot from heat and stir in the fresh lemon juice. Taste and adjust seasoning as necessary.
- Using an immersion blender or transferring to a blender in batches, blend the soup until smooth.
- Serve hot with bread or crackers on the side.
Health Benefits
Red lentils are a great source of plant-based protein and fiber, making this soup a filling and satisfying meal that will keep you full between meals. Lentils are also high in iron, which is essential for healthy blood production.
Spinach is a rich source of vitamins A and C, which help support your immune system and keep your skin and eyes healthy.
Related Article
Tomato and Red Bell Pepper Soup
Variations
This recipe is very versatile and can be easily adapted to your personal taste preferences. You can add other vegetables, such as carrots, celery or diced tomatoes, for additional flavor and nutrition.
You can also switch up the spices, adding curry powder or chili powder for a different twist.
Storage
This soup can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. To reheat, simply heat in a pot over medium heat until heated through.
