Spinach Lemon and Lentil Soup
Packed with vibrant flavors and wholesome ingredients, Spinach Lemon and Lentil Soup is a nourishing bowl of comfort perfect for any season. This rich and hearty soup combines tender red lentils, nutrient-packed baby spinach, and a medley of aromatic spices like cumin, coriander, and turmeric, all brought to life with a refreshing burst of lemon juice and zest. Quick and easy to prepare in just 45 minutes, this vegetarian recipe is not only healthy but also irresistibly delicious, with a subtly creamy texture achieved by partially blending the cooked lentils. Ideal as a light lunch or dinner, serve this zesty lentil soup with crusty bread for a satisfying, nutrient-dense meal that highlights fresh produce and bold, citrusy notes. Whether you're seeking a comforting winter warm-up or a vibrant springtime dish, this spinach and lemon lentil soup will become a new go-to in your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 1 cup dried red lentils
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 4 cups, packed baby spinach
- 1 large, juiced and zested lemon
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 cup, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent.
Rinse the red lentils thoroughly under cold water and drain.
Add the lentils to the pot along with the vegetable broth, ground cumin, ground coriander, and ground turmeric. Stir to combine.
Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered for 20-25 minutes, or until the lentils become tender.
Using an immersion blender, pulse the soup a few times to create a slightly creamy texture while leaving some lentils and vegetables whole. For a chunkier soup, skip this step.
Stir in the fresh baby spinach, lemon juice, and lemon zest. Simmer for another 2-3 minutes, just until the spinach wilts.
Season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6478 mg | 282% | |
| Total Carbohydrate | 276.3 g | 100% | |
| Dietary Fiber | 64.0 g | 229% | |
| Total Sugars | 46.4 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 981 mg | 75% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 6619 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
