Red Lentil Soup with Spinach
Cozy Up with a Bowl of Red Lentil Soup with Spinach
Looking for a hearty, healthy, and flavorful soup to warm you up? Our Red Lentil Soup with Spinach is the perfect answer! This Mediterranean-inspired recipe is packed with nutrients, incredibly easy to make, and ready in under an hour. It’s a fantastic weeknight dinner option, a comforting lunch, or even a great make-ahead meal.
Red lentils cook quickly, making this soup a breeze to prepare. They break down beautifully, creating a creamy texture without needing any cream! The combination of warm spices like turmeric and cumin, fresh spinach, and a bright squeeze of lemon juice creates a symphony of flavors that will tantalize your taste buds.
Why You’ll Love This Soup:
- Quick & Easy: Ready in just 35 minutes!
- Healthy & Nutritious: Packed with protein, fiber, and vitamins.
- Flavorful & Comforting: A delicious blend of Mediterranean spices and fresh ingredients.
- Versatile: Perfect for lunch, dinner, or meal prepping.
- Vegetarian/Vegan Friendly: Easily adaptable for plant-based diets.
Tips for the Best Red Lentil Soup:
- Rinse the Lentils: While not strictly necessary, rinsing the lentils helps remove any debris.
- Don’t Overcook: Red lentils cook quickly, so keep an eye on them to prevent them from becoming mushy.
- Adjust the Spices: Feel free to adjust the turmeric and cumin to your liking.
- Add a Protein Boost: For a heartier soup, add cooked chicken, chickpeas, or sausage.
- Garnish with Flair: A dollop of yogurt, a sprinkle of fresh parsley, or a drizzle of olive oil adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use different lentils?
A: While red lentils are best for this recipe due to their quick cooking time and creamy texture, you could use brown or green lentils, but you’ll need to increase the cooking time significantly (around 45-60 minutes).
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Is this soup freezable?
A: Yes, it is! Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months.
Q: Can I make this soup vegan?
A: Yes! Simply use vegetable broth instead of chicken broth.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a simple yogurt dip.
Red Lentil Soup with Spinach
Ingredients
- 1 Tbsp olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 cloves garlic finely chopped
- 2 1/3 cups red or yellow lentils
- 8 cups chicken or vegetable broth
- 1 tsp turmeric
- 1 1/2 tsp ground cumin
- 1/4 cup fresh chopped flat-leaf parsley
- 2 cups baby spinach
- 1/2 lemon juice of
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat, add the onions & carrots and sauté until soft, 5 - 6 minutes, stirring.
- Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes more.
- Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat.
- Toss in parsley, spinach and stir in lemon juice and serve
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