Red Lentil Soup with Spinach

In the chilly embrace of winter, when the world outside turns into a frosty wonderland and your toes feel like ice cubes, nothing warms the soul quite like a steaming bowl of red lentil soup with spinach. Imagine this vibrant orange-red concoction bubbling away on your stove, filling your kitchen with an inviting aroma that could lure even the most reluctant eaters to the table. Each spoonful offers a delightful blend of earthy lentils and fresh spinach that dances on your taste buds like it’s auditioning for a Broadway show.

I still remember the first time I made this dish; I was attempting to impress my in-laws during a family dinner. Spoiler alert: they loved it. The laughter echoed through our home as we shared stories over bowls filled to the brim with this comfort food classic. It quickly became a family favorite, perfect for cozy nights in or those unexpected gatherings when friends drop by unannounced.

I once served this soup at a dinner party, and guests were practically fighting over who got the last bowl—it was that good.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Red Lentils: Opt for split red lentils as they cook quickly and create a creamy texture without needing to soak beforehand.
• Fresh Spinach: Use tender baby spinach for a mild flavor; it wilts beautifully into the warm soup.
• Onion: A medium onion adds depth; sauté until translucent to release its natural sweetness.
• Garlic: Fresh garlic cloves are essential; they add aromatic goodness that elevates every spoonful.
• Carrots: Diced carrots bring sweetness and color; choose firm ones without blemishes for best results.
• Vegetable Broth: Use low-sodium broth to control saltiness; homemade is great but store-bought works perfectly too.
• Cumin Powder: A teaspoon of cumin adds warmth and earthiness; feel free to adjust depending on your spice tolerance.
• Lemon Juice: Freshly squeezed lemon juice brightens up the flavors; add before serving for an extra zing.
• Salt and Pepper: Essential seasonings; adjust them according to taste preferences as you go along.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

First things first—let’s get those ingredients prepped so we can dive right into making this feel-good dish.

Sautéing Aromatics: Start by heating some olive oil in a large pot over medium heat. Add diced onions and cook until they turn translucent and fragrant, about 5 minutes.

Add Carrots and Garlic: Toss in diced carrots along with minced garlic. Stir frequently until everything softens, approximately 3 minutes—and enjoy that heavenly aroma.

Add Lentils and Broth: Pour in rinsed red lentils followed by vegetable broth. Bring everything to a boil while stirring occasionally—watch as those lentils soak up all that goodness.

Simmer Away.: Reduce heat to low and let it simmer uncovered for about 15-20 minutes or until lentils are tender. Stir occasionally so nothing sticks—nobody likes scrubbing pots after dinner.

Add Spinach & Seasoning: Once your lentils are soft, stir in fresh spinach until wilted. Season generously with salt, pepper, cumin powder, and squeeze some lemon juice right before serving.

Savor Your Creation.: Ladle generous portions into bowls and garnish if desired—then sit back while everyone praises your culinary skills (and secretly hopes you’ll invite them again soon).

This comforting red lentil soup with spinach not only warms your body but also feeds your soul—a true winner in any kitchen.

Feel free to serve it alongside some crusty bread or crispy crackers for dipping—the perfect accompaniment to mop up every last drop of that delicious broth. Enjoy your culinary adventure.

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add the lentils, spices, and broth. Bring it to a simmer before adding the spinach for the last few minutes to retain its vibrant color.

Add Your Touch

Feel free to customize your soup by adding diced carrots or celery for extra texture. Swapping out spinach for kale or chard also adds a delightful twist.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat on the stove over medium heat until warmed through, adding a splash of water if it thickens.

Sharing this recipe reminded me of my first attempt at making red lentil soup with spinach. My friends devoured it and declared me a culinary genius—little did they know, I just followed a simple recipe.

FAQ

Can I freeze red lentil soup with spinach?

Yes, this soup freezes well for up to three months in an airtight container.

What can I serve with red lentil soup?

Pair it with crusty bread or a fresh salad for a complete meal.

Is red lentil soup healthy?

Absolutely. It’s rich in protein, fiber, vitamins, and minerals without excess calories.

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Red Lentil Soup with Spinach

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• Author: Clara Rosewood
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Red Lentil Soup with Spinach is a heartwarming, nutrient-rich dish that brings comfort to every bowl. This easy vegetarian recipe combines tender red lentils and fresh spinach, creating a deliciously satisfying soup perfect for chilly nights or any time you crave something wholesome.

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Ingredients

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• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 1 celery stalk, diced
• 6 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 teaspoon cumin powder
• Salt and pepper to taste
• 2 tablespoons olive oil

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic and cook for an additional minute.
3. Add the diced carrots and celery, cooking for five minutes until tender.
4. Incorporate the cumin powder followed by the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for approximately 20 minutes until lentils soften.
5. Mix in the fresh spinach along with salt and pepper. Allow it to simmer for another five minutes before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 3g
• Sodium: 410mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 7g
• Protein: 10g
• Cholesterol: 0mg