Ready to nourish your soul with a bowl of aromatic, comforting and wholesome soup? Our Red Lentil and Spinach Soup is not only warm and cosy, ideal for winter months – or any month really, but filled to the brim with nutrients to power you through your day!
WHY MAKE THIS RECIPE
Give this Red Lentil and Spinach Soup a whirl and you’ll be hooked by its rich flavors paired with the simplicity of its preparation. This is the recipe that delivers both on nutrition and comfort. Lentils being a great source of plant-based protein and fibre, together with spinach considered one of the most nutrient-dense leafy green vegetables you can eat, make your meal fully packed with goodness.
HOW TO MAKE RED LENTIL AND SPINACH SOUP
Ingredients:
– 1 tbsp olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1 cup red lentils, rinsed
– 6 cups vegetable broth
– 4 cups fresh spinach, roughly chopped
– 1 can (14 oz) diced tomatoes
– Salt and pepper, to taste
– Lemon wedges, for serving
Directions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, roughly 5 minutes
2. Add the garlic, cumin, coriander, and turmeric. Saute until the spices release their fragrance.
3. Pour in the lentils and vegetable broth. Bring to boil then reduce the heat. Simmer until lentils are tender, approximately 20 minutes.
4. Add the spinach and tomatoes. Let the soup simmer for another 5 minutes to allow spinach to wilt.
5. Season with salt and pepper. Don’t be shy with your seasoning, adjust to your liking.
6. Serve the soup warm with a squeeze of lemon on top for that extra punch and brightness.
HOW TO SERVE RED LENTIL AND SPINACH SOUP
Red Lentil Spinach Soup is best served hot with a squeeze of fresh lemon juice. Sour cream or Greek yoghurt can be added for creaminess and a side of crusty bread will definitely be welcomed for dunking.
HOW TO STORE RED LENTIL AND SPINACH SOUP
To store, simply transfer your leftover soup to an airtight container and refrigerate. It stays fresh for up to 3 to 4 days.
TIPS TO MAKE RED LENTIL AND SPINACH SOUP
1. Rinse lentils thoroughly to remove any potential debris before cooking.
2. Using low-sodium broth enables you to control the extent of ‘saltiness’ to your liking.
3. Want it spicy? Add cayenne pepper or red chili flakes for heat.
VARIATIONS
For a twist, add smoked paprika for a boost in flavor, or throw in a can of coconut milk for a creamier texture.
FAQS
1. “Can I freeze this soup?” Certainly! It keeps well for up to a month. Just make sure to cool completely before freezing.
2. “Can I use other varieties of lentils?” Yes, while the taste might slightly differ, using other lentil varieties should work just as well.
3. “I ran out of spinach, can I use other leafy greens?” Absolutely, you can substitute spinach with kale or Swiss chard.
Enjoy this flavorful warming soup that’s sure to be a hit in your home!