Easy Red Lentil and Spinach Soup
Recipe Overview
Overview
As the weather cools down, there’s nothing quite like a warm bowl of soup to bring comfort and nourishment. This Red Lentil and Spinach Soup is not only easy to make but also packed with flavor and nutrition. The base of the soup is built on simple aromatics like onion, garlic, and ginger, which create a fragrant foundation. The addition of carrots and celery adds sweetness and texture, while the red lentils provide a hearty base that thickens the soup beautifully as they cook.
One of the standout features of this recipe is its versatility. You can easily adapt the flavors by incorporating different spices or herbs, making it a great option for those who like to experiment in the kitchen. Whether you prefer a curried version with garam masala or a more Italian flair with herbs, this soup can accommodate your taste preferences.
For those who enjoy a creamy texture, blending part or all of the soup creates a luscious consistency that feels indulgent without the need for heavy cream. Adding a splash of lemon juice at the end brightens the flavors, making each spoonful refreshing. This soup is perfect for meal prep, as it stores well and can be enjoyed throughout the week.
Serve it with crusty bread or a sprinkle of fresh herbs for a complete meal. If you’re looking for a healthy, satisfying dish that warms the soul, this Red Lentil and Spinach Soup is a must-try.
Recipe Details
Steps & Tips
Tip: You can change up the flavors by adding different herbs or spices.
Tip: For a creamy soup, puree the soup after cooking.
Chop up some red or white onion.
Tip: Chop onions small if you're not going to puree the soup.
Peel and mince your ginger and garlic.
Tip: You can use ginger and garlic paste instead of fresh.
Peel and chop the carrot and celery, and any other vegetables you want to add.
Tip: Keep the size of the vegetables similar for even cooking.
Take out your red lentils, wash them, and set them aside.
Get your vegetable stock out.
Chop up your tomatoes.
Get your spinach out, either fresh or frozen.
Measure out paprika, black pepper, salt, and balsamic vinegar.
Tip: You can change the spices to whichever you prefer.
Heat a large saucepan or deep skillet over medium heat and add olive oil or vegan butter.
Add the onion and a pinch of salt, cooking until translucent.
Add a splash of water after 2 to 3 minutes to help the onions cook evenly.
Add in the ginger and garlic and cook for about half a minute.
Add the carrots and celery along with another pinch of salt and mix in.
Add a splash of water, cover, and let it cook for about 3 to 4 minutes.
Open the lid and add paprika, black pepper, balsamic vinegar, and tomatoes.
Add the washed and drained lentils and the stock, then mix in.
Tip: Taste and adjust the flavor before serving.
Cover with the lid and let it cook for about 14 to 18 minutes.
Check the soup after 11 to 12 minutes and add more stock if it's drying out.
Use an immersion blender to blend some or all of the soup.
Mash the soup to achieve a creamy texture.
Tip: Add non-dairy yogurt or cream for extra creaminess.
Add non-dairy yogurt or cream, fold in the spinach, and add lemon juice.
Tip: Add lemon juice to balance out the flavors.
Cover and simmer for a minute.
Tip: Top with pepper flakes for added flavor.
Ladle the soup into individual bowls.
Swirl sambal or chili oil on top.
Top with fresh herbs like parsley, cilantro, or green onion.
Tip: You can top your soup with anything you like.
Serve with crackers, croutons, or bread.
Tip: Use crispy veggie grounds or lentils as a topping for added texture.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Red lentils cook quickly and break down easily, making them perfect for soups.
- •Adding balsamic vinegar enhances the flavor profile of the soup.
- •Spinach is a nutrient-dense leafy green that adds color and health benefits to the soup.
- •You can customize the soup by adding different spices like curry powder or Italian herbs.
