This is the perfect Red Lentil Spinach Soup for when you are feeling lazy or pressed for time, but still want something healthy, hearty and filling! This soup is SO easy and fast to make and very delicious. It is vegan, gluten-free, oil-free, dairy-free and high in protein!
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….
Red Lentil Spinach Soup Ready in 30 minutes!
Ingredients
- 1 cup red lentils rinsed thoroughly
- 3 cups organic low-sodium vegetable broth
- 1/2 cup 80g finely diced red onion
- 1 teaspoon garlic powder
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon fine sea salt
- 2 heaping cups of fresh spinach
- fresh lemon juice
Instructions
- 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 10-15 minutes or until tender. Remove from the heat.
- 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, as much as desired, to taste. Adding 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.
Recipe Notes
Gluten-free, oil-free, nut-free
Nutrition per 3/4 cup serving: 173.5 calories, 13.5 g protein, 28.5 carbs, 1 g fat
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 🙂
I’m so glad you enjoyed it!! Thanks for the feedback…means a lot to me! 🙂
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!!
Hey Brandi. your soup looks very comforting. You have used mostly the ingredients we, Indians use in making our “lentil soup”, we call “daal”
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!
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! 🙂
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!!
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!
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!
I’m so happy you loved the soup Maryan! Thank you so much for the feedback!
Wish I read the recipe all the way through because I definitely put the spinach in with the first sentence of the recipe
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.
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!
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 🙂
I’m so happy to hear that Brianna, thank you so much for the feedback!
Mine didn’t come out looking like this : (
It was still good, but your lentils have a vibrant yellow color to them and they look thick. Mine came out weird with little to no color, almost like they are hollow. I’m not sure what I did wrong. I’ll have to try again. But I did like it, just like everything I have ever made of yours.
So glad you enjoyed it! It sounds like it may be your broth color or you may have overcooked the lentils? Because red lentils can easily go from done to overdone and loose their shape. Did you use the chili powder and smoked paprika?
Honestly either of those scenarios is a strong possibility. I am such a novice in the kitchen, I’m truly surprised when anything comes out right. I did use the chili powder and smoked paprika, it was delicious. I think maybe overcooked is the most likely. Will try again though!
Hey, as long as it tastes good, that’s most important! Yes, they cook SO fast!
Just made this. Had kale not spinach. Also added some chopped garlic. ( I usually add it to everything) Turned out very yummy! Very easy to make! Thank you 🙂
Awesome, so glad you enjoyed it! Thank you!
Late to the party, but this was delicious. One of those basic “keeper” recipes that I think I’ll make over and over. I didn’t have spinach, but used some chard and kale, and half a lime instead of lemon. The basic spices are great, so I think you could add lots of things depending on the whim of the day (potatoes? other veggies?). Thanks for a great recipe!
Yay! So happy you loved this soup Carrie, thank you so much for the lovely review!
Brandi! You absolute genius. I don’t know how you do it but every single one of your recipes I have made has been superb (and I’ve made a lot of them). This is no exception. The way you put a small amount of ingredients together and come up with such delicious recipes amazes me. This soup has a remarkable flavor, warm and satisfying and incredibly healthy.