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Creamy Red Lentil Soup with Spinach and Lemon

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Creamy Red Lentil Soup with Spinach and Lemon is a hearty, plant-based soup packed with protein and fiber. The red lentils create a naturally creamy base, while lemon and spinach add brightness and nutrition to this wholesome, comforting meal.

Ingredients

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  • 1 cup red lentils, rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth or water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 cups fresh spinach, chopped
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste
  • Optional: chili flakes or paprika for heat

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion, garlic, carrot, and celery until softened, about 5–7 minutes.
  3. Stir in cumin and turmeric; cook for 1 minute until fragrant.
  4. Add red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender.
  5. Blend part of the soup using an immersion blender for creaminess, or leave chunky if preferred.
  6. Stir in spinach and cook until wilted, about 2–3 minutes.
  7. Stir in lemon juice and season with salt and pepper to taste. Add chili flakes or paprika if desired.
  8. Serve hot, optionally garnished with fresh herbs or more chili flakes.

Notes

  • No soaking is required for red lentils.
  • Frozen spinach can be used if fresh isn’t available.
  • Add coconut milk for a richer flavor.
  • Great for meal prep—freezes well up to 3 months.
  • Reheat with extra broth or water if soup thickens too much.

Nutrition

Find it online: https://tastyera.com/creamy-red-lentil-soup-with-spinach-and-lemon/