Red Lentil and Spinach Soup

If you’re looking for a cozy, feel-good soup that’s packed with flavor and nutrients, you’re in for a treat. This red lentil and spinach soup is hearty, aromatic, and perfect for those days when you want something comforting but still wholesome. It’s one of those recipes that feels fancy but secretly comes together with pantry staples and minimal effort — my favorite kind!

Course Soup

Cuisine Middle Eastern

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings - 8

Calories 320kcal

Author Rachel

Ingredients

1 medium onion diced
4 cloves garlic minced
1 tablespoon ground cumin
2 teaspoons ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon black pepper
1 teaspoon salt or to taste
2 cups dried red lentils rinsed
2 (14.5-ounce) cans diced tomatoes with juices
1 (13.5-ounce) can light coconut milk
6 cups low-sodium vegetable broth or water + bouillon
1-2 limes juiced, about 2–3 tablespoons, adjust to taste
6 cups fresh spinach roughly chopped

Instructions

In a large pot over medium heat, add a splash of water (or broth). Once warm, stir in the onion and cook for 5 minutes, until softened. Add the garlic and cook another 1–2 minutes, adding more water as needed to prevent sticking.
1 medium onion, 4 cloves garlic
Stir in the cumin, turmeric, cinnamon, cardamom, black pepper, and salt. Cook for 1 minute, stirring constantly, to bring out their flavor.
1 tablespoon ground cumin, 2 teaspoons ground turmeric, ½ teaspoon ground cinnamon, ½ teaspoon ground cardamom, ½ teaspoon black pepper, 1 teaspoon salt
Add the rinsed red lentils, diced tomatoes (with juices), coconut milk, and vegetable broth. Stir well to combine.
2 cups dried red lentils, 2 (14.5-ounce) cans diced tomatoes, 1 (13.5-ounce) can light coconut milk, 6 cups low-sodium vegetable broth
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.
Stir in the spinach and lime juice. Let the spinach wilt for 2–3 minutes, then taste and adjust seasoning as needed.
6 cups fresh spinach, 1-2 limes
Ladle into bowls and serve warm with rice, naan, or on its own as a hearty soup.

Notes

Storage

● Fridge: Store in an airtight container for up to 5 days.

● Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Tips & Variations

For extra heat, add a pinch of red pepper flakes or cayenne.

● If you want it creamier, blend half the soup with an immersion blender and stir it back in.

● Swap spinach for kale or Swiss chard if that’s what you have on hand.

Nutrition