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....
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
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
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.
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.
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.
*Gluten-free, oil-free, nut-free
*Nutrition per serving (including spinach): 173.5 calories, 13.5 g protein, 28.5 carbs, 1 g fat
Brandi is a devoted Mommy and wife who is passionate about cooking and baking delicious vegan dishes. She believes healthy food can be simple, quick and taste incredible. She gets creative in the kitchen to make recipes that will fool anybody that they aren't missing traditional non-vegan ingredients. Be sure to follow this blog for all recipes and updates.
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!