Name: Comforting Red Lentil and Spinach Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Global
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon smoked paprika; 1 cup red lentils, rinsed; 1 can (14 oz) diced tomatoes; 4 to 5 cups vegetable or chicken stock; 4 cups fresh spinach, packed; 1 tablespoon lemon juice; Salt, to taste (about 1 teaspoon); Black pepper, to taste

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This Comforting Red Lentil and Spinach Soup is a simple, cozy bowl that comes together quickly and tastes far richer than its short ingredient list suggests. I make it on chilly weeknights when I want something nourishing, bright, and fuss-free. If you enjoy lentil bowls with bold spices, you might also like this healing, flavorful curry lentil soup which uses similar pantry staples.

Why Make This Recipe

It’s fast: you can go from chopping board to table in about 40 minutes.
It’s nutritious: red lentils give you protein and fiber while spinach adds iron and vitamins.
It’s budget-friendly: pantry staples like dried lentils and canned tomatoes keep costs low.
It’s versatile: serve it pureed for a silky bowl or leave it chunky for texture.
Personal insight: I love this soup because it reheats beautifully and tastes even better the next day.

Recipe Overview

Prep time: 10 minutes.
Cook time: 30 minutes.
Total time: 40 minutes.
Servings: 4 generous bowls.
Difficulty: Easy.
Method: Sauté aromatics, simmer red lentils in stock with spices until tender, finish with fresh spinach and a bright splash of lemon. This stovetop method builds flavor quickly while keeping cleanup minimal.

My Experience Making This Recipe

I tested this soup several times, tweaking the spice ratio and finishing acids until the balance felt right. The main discovery was that a short puree with an immersion blender makes the texture creamy without adding dairy. I also learned that stirring in the spinach at the end preserves its color and nutrients.

How to Make Comforting Red Lentil and Spinach Soup

Start by heating 1 tablespoon olive oil in a heavy-bottomed pot over medium heat and sautéing 1 medium diced onion until translucent (about 5–7 minutes). Add 2 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp turmeric, and 1/2 tsp smoked paprika; cook 30–60 seconds to bloom the spices. Stir in 1 cup rinsed red lentils, 1 can (14 oz) diced tomatoes, and 4 to 5 cups vegetable or chicken stock; bring to a simmer and cook gently for 18–22 minutes until lentils break down. Add 4 cups packed fresh spinach and cook 2–3 minutes until wilted; finish with 1 tablespoon lemon juice, salt to taste (about 1 tsp), and black pepper. If you want a creamier texture, pulse briefly with an immersion blender to reach your desired consistency. For inspiration on building layers of flavor in spiced soups, techniques used in the bold and nourishing mulligatawny soup are helpful.

Expert Tips for Success

Rinse lentils well and pick out any debris; red lentils cook quickly and should become tender in 18–22 minutes.
Bloom ground spices in oil over medium heat (30–60 seconds) to release aromatics and deepen flavor.
Use a heavy-bottomed pot (Dutch oven or 4–5 quart saucepan) to prevent sticking and ensure even cooking.
Control thickness by adding stock a little at a time; the soup will thicken as lentils absorb liquid.
For a silky finish without dairy, blend 1/3–1/2 of the soup with an immersion blender; reserve some unblended lentils for texture.

How to Serve Comforting Red Lentil and Spinach Soup

Garnish with a swirl of plain yogurt or a drizzle of extra-virgin olive oil and chopped cilantro.
Serve with warm crusty bread, garlic naan, or a simple grilled cheese for dipping.
For a heartier meal, pair with a cheesy bake — try a chicken alfredo casserole with spinach and pesto as a crowd-pleasing accompaniment.
Present it in shallow bowls with toppings on the side so guests can add chili flakes, lemon wedges, or toasted seeds.

Storage and Reheating Guide

Refrigerate cooled soup in airtight containers for 3–4 days. Freeze in freezer-safe containers or zip-top bags for up to 3 months; leave 1 inch headspace if using jars. To reheat from the fridge, warm gently on the stovetop over low-medium heat, stirring and adding a splash of stock or water to loosen if it has thickened. To reheat from frozen, thaw overnight in the fridge or use low heat on the stovetop, covering and stirring occasionally until evenly heated.

Recipe Variations

Dairy-free & gluten-free: keep the base recipe and skip yogurt garnish; use gluten-free broth to ensure the dish remains gluten-free.
Coconut curry version: swap 1 cup of stock for 1 cup canned coconut milk and add 1 tbsp mild curry powder for a creamier, tropical flavor.
Add protein: fold in shredded cooked chicken or drained canned chickpeas (1 can) for extra heft.
Swap greens: use baby kale or Swiss chard (stemmed and chopped) if you don’t have spinach; cook a few minutes longer until tender.

Nutritional Highlights

High in plant protein and fiber thanks to red lentils, which aid satiety and steady blood sugar.
Spinach provides iron, folate, and vitamin K; finish with lemon to boost iron absorption.
Allergen info: naturally dairy-free (unless you add yogurt), and gluten-free if you use gluten-free stock. Serve portions of about 1.5–2 cups per adult as a main or 1 cup as a starter.

Troubleshooting Common Issues

Soup turned too thick: stir in 1/4–1/2 cup hot stock or water at a time until you reach the desired consistency.
Lentils still crunchy after 25 minutes: increase simmer to low, cover partially, and cook another 5–10 minutes; older lentils take longer.
Bland flavor: adjust seasoning at the end with salt, a squeeze of lemon, or a splash of vinegar to brighten the bowl.

Frequently Asked Questions

Q: Can I use brown or green lentils instead of red lentils?
A: Yes, but adjust the cooking time. Brown and green lentils hold their shape and need 25–35 minutes to become tender, so simmer longer and add more stock if needed. Also expect a firmer texture compared with red lentils, which break down into a creamier base.

Q: Do I need to soak red lentils before cooking?
A: No. Red lentils are small and cook quickly without soaking. Rinse them under cold water to remove dust and any hull debris before adding to the pot.

Q: How can I make the soup more vibrant without adding cream?
A: Finish with acid — 1 tablespoon lemon juice or a splash of apple cider vinegar brightens the flavors. Fresh herbs like cilantro or parsley added at the end also lift the profile.

Q: Can I batch-cook this soup for meal prep?
A: Absolutely. Make a large pot and cool it quickly, then portion into individual airtight containers. It stores well in the fridge for 3–4 days and freezes up to 3 months; thaw overnight in the fridge before reheating gently on the stovetop.