Spinach Red Lentil Soup

Nutriscore Rating: 81/100

Cozy up with a bowl of hearty and nourishing Spinach Red Lentil Soup, a wholesome one-pot wonder that’s brimming with vibrant flavors and loaded with nutritious ingredients. This vegan and gluten-free recipe combines protein-packed red lentils, tender baby spinach, and an aromatic blend of cumin, turmeric, and smoked paprika for a warmth-inducing flavor profile. With a medley of diced vegetables simmered in a rich tomato-infused vegetable broth, this soup delivers comforting satisfaction in just 45 minutes. A splash of fresh lemon juice adds a zesty finish, perfectly balancing the earthy spices. Ideal for meal prep or weeknight dinners, this healthy lentil soup is as easy to make as it is delicious. Serve it piping hot with crusty bread or a dollop of yogurt for a wholesome, feel-good meal!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 2 medium carrot (diced)
• 2 stalks celery (diced)
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1 cup red lentils (rinsed and drained)
• 6 cups vegetable broth
• 1 15-ounce can canned diced tomatoes
• 4 cups baby spinach (packed)
• 1 tablespoon lemon juice (freshly squeezed)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

📝 Instructions

9 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 3–4 minutes until softened and translucent.

3. Stir in the minced garlic, diced carrots, and celery. Cook for another 3–4 minutes, stirring occasionally.

4. Sprinkle in the ground cumin, turmeric, and smoked paprika. Stir well to coat the vegetables in the spices and cook for 1 minute until fragrant.

5. Add the red lentils, vegetable broth, and canned diced tomatoes (with their juices). Stir to combine.

6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the lentils are tender.

7. Stir the baby spinach into the pot and cook for 2–3 minutes until wilted.

8. Add the freshly squeezed lemon juice, salt, and black pepper. Stir well and adjust seasonings to taste.

9. Serve the soup hot, with an optional garnish of fresh cilantro or a dollop of yogurt, if desired.

Nutrition Facts

1 serving (638.8g)

Calories		344
% Daily Value*
Total Fat		14.1 g	18%
	Saturated Fat	2.6 g	13%
	Polyunsaturated Fat	1.9 g
Cholesterol		2 mg	1%
Sodium		1282 mg	56%
Total Carbohydrate		45.4 g	16%
	Dietary Fiber	12.8 g	46%
	Total Sugars	12.8 g
Protein		13.4 g	27%
Vitamin D		0.0 mcg	0%
Calcium		160 mg	12%
Iron		5.7 mg	32%
Potassium		1451 mg	31%

*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.

Source of Calories

Fat: 495 cal (34.5%%)

Protein: 218 cal (15.2%%)

Carbs: 722 cal (50.3%%)