Red Lentil Spinach Soup

Red Lentil Spinach Soup

I'm a big lover of soup...summertime, winter, it doesn't matter. I don't believe it has to be chilly outside to want to curl up to a good bowl of soup. Most recipes call for traditional green lentils, which are fine, but this particular soup is screaming for the red ones.  I love the flavor and texture of them because they are creamier than the green lentils. I do love green lentils though and use them in my Sweet Potato Lentil Soup.

This soup packs 13 g protein per serving and only 1 g fat!! It is filling and wholesome.

So, yes, try to find the red lentils which are usually in self serving bins, or the healthy food/organic sections of your grocery store. The beautiful color cooks away mostly, so I add a healthy amount of paprika to keep the soup vibrant.

This is the gorgeous color of the lentils before being cooked....


Serves 3/4 cup

Red Lentil Spinach Soup Ready in 30 minutes!

An incredibly easy, fast and delicious soup that is perfect year round, but especially in the cooler months. You only need a handful of ingredients to create this richly, flavorful soup. Red lentils, fresh spinach and lemon juice make this a warm, bright and comforting soup!

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 cup red lentils, rinsed thoroughly
  • 3 cups organic low-sodium vegetable broth
  • 1/2 cup finely chopped red onion
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon fine sea salt
  • 2 heaping cups of fresh spinach
  • Garnish with fresh lemon juice

Instructions

  1. Put all the ingredients, except the spinach, into a pot and stir. Bring to a boil. Once boiling, put the lid on just slightly tilted to let some steam escape and turn to simmer. Simmer for 15-20 minutes or until tender.
  2. Add the spinach last. The heat will wilt it perfectly. You don't want to add it until last, so it doesn't become soggy.
  3. Squeeze juice from one lemon, if desired. Adding the fresh lemon juice really brightens up the warm flavors and eliminates the need for extra salt. Taste and add any additional salt though, if you desire.

Notes

*Gluten-free, oil-free, nut-free

*Nutrition per serving (including spinach): 173.5 calories, 13.5 g protein, 28.5 carbs, 1 g fat

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16 Comments

  1. [...] couple weeks back I posted my red lentil spinach soup which my best friend, Kacy, made for her fiancé for dinner. They both really loved the recipe but [...]
  2. Lesli
    Made this soup for lunch and it is very good! It is super filling, great taste and healthy! Can't wait for left overs tomorrow :)
  3. I'm so glad you enjoyed it!! Thanks for the feedback...means a lot to me! :)
  4. [...] Red Lentil Spinach Soup [...]
  5. Brandi, I have been on a soup kick lately. Last week I prepared minestrone and French onion. This looks perfect. I love lentils, spinach, and paprika. I am actually thinking of adding a little bit of barley to it. Looks delicious and comforting!
    • Ahh Judy, thank you! I actually have a pot on the stove as we speak! Please let me know when you make it. Thank you!!
  6. Hey Brandi. your soup looks very comforting. You have used mostly the ingredients we, Indians use in making our "lentil soup", we call "daal"
  7. Brandi, this looks wonderful! One question: When you initially say to put all ingredients into the pot, you mean except the spinach, right? Then add the spinach just before serving? Or is just to be added last in the order of the ingredients? Can't wait to make this!
    • brandi.doming@yahoo.com
      Thank you Trish! Yes, after it has simmered for 15-20 minutes, add the spinach and then lemon juice last. The heat will wilt the spinach perfectly. Let me know when you try it! :)
  8. Made this for dinner today...delicious! I didn't have any lemon though. I did add salt and pepper it is really easy to make. Simple, easy and fast!!
    • brandi.doming@yahoo.com
      Awesome Louise! I'm so happy to hear you enjoyed it! Yes, I would definitely increase the salt and pepper if you didn't have lemon, since the lemon is what really spruces up the flavor. Thank you so much for making it!
  9. I made this and loved it so much, I made it the very next day. It's only 2 servings so next time I'm making a bigger batch. Love it!
    • brandi.doming@yahoo.com
      I'm so happy you loved the soup Maryan! Thank you so much for the feedback!
  10. Wish I read the recipe all the way through because I definitely put the spinach in with the first sentence of the recipe
    • brandi.doming@yahoo.com
      So sorry about that Amanda! This is such an old recipe of mine, I didn't realize that first sentence didn't say "except spinach". I've fixed it.
  11. Kay
    I made this tonight for my family of four and it turned out fantastic! I doubled the recipe, and I'm really glad I did because that allowed me to give a really hearty serving to each person and one of my kids asked for extra on top of that! I love the smoked paprika in it, it almost tastes like there's bacon in the soup, but of course there's not! Thanks for another winner, you are really helping my family to enjoy being vegan and gluten and oil free!
  12. I love love love this recipe. Sooooo easy and so yummy, I have made this for dinner four or five times in the last month when I realized I hadn't planned anything, and it comes together so quickly. Doesn't get better than that :)
    • brandi.doming@yahoo.com
      I'm so happy to hear that Brianna, thank you so much for the feedback!

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