Turkish Spinach and Lentil Soup
Warm up with a comforting bowl of Turkish Spinach and Lentil Soup—a fragrant, hearty dish that's both nutritious and bursting with Mediterranean flavors. This wholesome recipe combines tender red lentils, vibrant spinach, and aromatic spices like cumin and paprika, all simmered in a rich vegetable broth. Sautéed onions, carrots, and a touch of tomato paste deepen the flavor, while a squeeze of fresh lemon juice adds a refreshing tang. Ready in just under an hour, this soup is ideal for a satisfying lunch or dinner, with optional red chili flakes for a kick of heat. Perfect for vegetarians and those seeking a healthy, protein-packed meal, this soup is a must-try addition to your meatless comfort food repertoire!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 3 pieces garlic cloves
- 1 medium carrot
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 cup red lentils
- 6 cups vegetable broth
- 6 cups spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lemon
- 0.25 teaspoon red chili flakes (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Finely chop the onion and garlic. Peel and dice the carrot into small pieces.
Add the chopped onion and carrot to the pot, and sauté for 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes, stirring frequently.
Add the tomato paste, ground cumin, and ground paprika to the pot, and stir well to combine.
Rinse the red lentils under cold water until the water runs clear, then add them to the pot.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, lower the heat to a simmer, cover the pot, and cook for 20 minutes.
While the soup is simmering, wash the spinach thoroughly and chop it coarsely.
After 20 minutes, stir in the spinach, salt, black pepper, and red chili flakes (if using). Cook for an additional 5 minutes until the spinach is wilted and tender.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Serve the soup hot with a generous squeeze of fresh lemon juice over each bowl.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5956 mg | 259% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 42.3 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 5136 mg | 109% | |
*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.
