Red Lentil Soup with Spinach and Lemon Recipe
This vibrant Red Lentil Soup is a nourishing and flavorful dish, perfect for a wholesome meal. Featuring tender red lentils cooked with aromatic turmeric and cumin, fresh vegetables, and a bright touch of lemon juice, this soup offers a delightful balance of comfort and nutrition. Suitable for both stovetop and Instant Pot preparation, it’s an easy-to-make, protein-rich recipe that satisfies on any day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 cloves garlic, finely chopped
- 16 ounces (2 1/3 cups) red or yellow lentils (red recommended)
- 8 cups chicken or vegetable broth
- 1 teaspoon turmeric
- 1 1/2 teaspoons ground cumin
Finishing Touches
- 1/4 cup fresh chopped flat-leaf parsley
- 2 cups baby spinach (approximately 2 ounces)
- Juice of half a lemon
Instructions
- Heat Vegetables: Warm the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and carrots and sauté for about 5 to 6 minutes until softened, stirring occasionally to ensure even cooking.
- Add Aromatics: Stir in the finely chopped garlic, turmeric, and ground cumin. Continue to cook the mixture for another 2 to 3 minutes, allowing the spices to release their fragrance and flavor.
- Cook Lentils: Mix in the red lentils thoroughly, then pour in the chicken or vegetable broth. Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for approximately 30 minutes. Stir occasionally to prevent sticking and to monitor thickness.
- Add Greens and Lemon: Remove the pot from heat and stir in the fresh chopped parsley and baby spinach, letting the heat wilt the greens gently. Finally, add the juice of half a lemon to brighten the flavors and stir well before serving.
Notes
- You can use either chicken or vegetable broth depending on dietary preferences.
- Red lentils cook faster and tend to break down, giving the soup a creamy texture; yellow lentils can be used but may affect cooking time and texture slightly.
- If preferred, garnish with additional parsley or a dollop of yogurt for creaminess.
- This soup freezes well; store in airtight containers for up to 3 months.
- For a vegan version, be sure to use vegetable broth.
