- Dish type
- Bean and lentil soup
- Lentil soup
- Red lentil soup
A spicy red lentil soup that is delicious, fast and easy. This hearty lentil soup is embellished with fresh spinach and spices.
194 people made this
- 1 teaspoon olive oil
- 1 large red onion, chopped
- salt and freshly ground black pepper to taste
- 2 (400g) tins chopped tomatoes
- 225g (8 oz) fresh or frozen spinach
- 375g (13 oz) red lentils
- 450ml (16 fl oz) water
- 1 dessertspoon dried basil
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon curry powder
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper and curry powder. Bring to the boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
- Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
Spicy red lentil and spinach soup
Reviews & ratingsAverage global rating:(110)
Reviews in English (85)
I added all the spices with the browned onions so that there was no chance of getting that 'powdery' taste from spices that are not cooked through. Also increased the spices as we love spicy foods.Great recipe and can be used as a side dish as part of a curry meal.-13 Aug 2012
I used cumin seed for a more authentic flavor, also added carrots, and used red chard. Tougher jeans tend to hold up better. Also, next time I will add some chicken broth to make it more soupy.-19 Oct 2010
Glowing Spiced Lentil Soup
First off, thank you all so much for your excitement and congrats about our news! I really enjoyed reading your comments and stories. I’m also happy to hear my impending loss of sanity should only be temporary. Truthfully, I’m not sure that I ever got it back after our first!
Second of all, I’ve missed you dearly. I’ve missed blogging. I’ve missed posting recipes. I love sharing my favourite recipes and stories with you guys. Nothing makes me happier than creating something I adore and thinking about you trying it in your own kitchens! It feels so good to have more energy these days and also to wrap up some other massive projects.
Today’s recipe is most likely the last soup recipe I’ll post until next fall (*sad face*), but boy is it a great one to end on. As my dad likes to say, “It’s a humdinger!” Do you remember my Spiced Red Lentil, Tomato, and Kale Soup? Well, this soup reminds me a bit of that one, only it’s even better! Turmeric, coconut, cumin, cinnamon, and cardamom create an incredibly healing and flavourful broth. I always say the test of a “vault-worthy” soup is whether you want to drink the broth on its own, and this one certainly fits the bill. A generous amount of turmeric makes it feel so healthy and powerful. Knowing that turmeric has so many anti-inflammatory benefits is always an added bonus, too!
My inspiration comes from a Whole Foods mason jar soup called “Spiced Lentil” that Eric picked up for me on a whim. Well, this soup blew me away. After glancing at the short ingredient list, I knew I could easily recreate it in my own kitchen. Or so I hoped! I scribbled down a recipe attempt and started cooking. The beauty of this soup is that it’s a “pantry” soup. I had every single ingredient on hand (and still do, which explains why I’ve been making it so much). The first batch turned out darn near perfect (actually, we liked my version more), and the second attempt was even better than the first. Poor Eric only got one bowl from the first batch. You gotta be quick around the pregnant lady! I’ll fight you.
If your weather is still cool, snowy, rainy, and dreary in early spring like it is here in Southern Ontario (we’re getting a snowstorm later today…*cries*), I hope you’ll enjoy this comforting soup. Even if it’s not cold where you are, I’d argue that breaking out into a light sweat while eating this is totally worth it!
How to Make the Best Lentil Soup
Five reasons to love this recipe:
- The recipe calls for seasonal vegetables and affordable pantry ingredients, but tastes gourmet.
- This lentil soup has an amazing hearty texture that’s lightly creamy (yet there is no cream). The trick is to blend up a portion of the soup once the lentils are tender, and then pour it back into the pot. It’s like magic.
- This nutritious, well-balanced soup counts as a meal if you enjoy a generous portion. Lentils are rich in protein, fiber, iron and folate.
- Lentil soup packs well for lunch in a leak-proof container, and it tastes even better the next day.
- This soup freezes and defrosts well. Make soup now and enjoy it later!
Watch how to make lentil soup
Please let me know how this lentil soup turns out for you in the comments. I’m always so eager to hear from you.
Don’t miss my lentil minestrone recipe in my cookbook—if you’re a fan of this soup, you’re going to love it.
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 2 pounds spinach, rinsed and chopped
- ½ cup chopped fresh parsley
- 2 eggs, lightly beaten
- ½ cup ricotta cheese
- 1 cup crumbled feta cheese
- 8 sheets phyllo dough
- ¼ cup olive oil
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
To Meal Prep:
I like to make soup for meal prep. I make a large batch of soup, enjoy it for dinner and freeze or refrigerate the rest.
To Refrigerate: Keep covered and refrigerate for 3 to 4 days. Reheat in microwave in 30-second intervals until heated through.
To Freeze: Divide into individual freezer-safe containers. Freeze, covered for up to 3 months. To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through.
Making Spinach Lentil Soup is quite easy as you don't need any special ingredients. All you need is Red lentil, fresh or frozen Spinach, carrot and a handful of spices.
I prefer using red lentil for soup because it cooks fast. You don't have to cook on low for long hours, neither do you need to soak it. The orange looking lentil turns golden yellow once cooked. By cooking in a pot, it is easy to avoid overcooking the lentils. I like little texture in the soup, so I don't blend it once it is cooked. For the smoother soup base, you can blend it at the end.
Start by caramelizing onion and garlic in oil. Caramelizing onions and garlic add a depth of flavour. After that, it is pretty much like dumping rest of the ingredients into the pot and let it cook until vegetables are tender and Lentil is cooked.
For extra flavour, I have used Vegetable stock here but water can also be used.
To the end, add spinach and let it cook for a couple of minutes.
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- 1 tablespoon light olive oil
- 1 large onion, finely chopped
- 1 1/2 cups red lentils, rinsed
- 1 to 2 teaspoons good-quality curry powder
- One 10-ounce package frozen chopped spinach, thawed
- Salt to taste
- Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.
- Add the lentils and 6 cups water and bring to a simmer. Stir in 1 teaspoon curry powder, cover, and simmer very gently for 35 to 40 minutes.
- When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 4 cup water. Season with salt and additional curry powder, if desired.
- Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.
- Curried Red Lentil and Spinach Soup (this page)
- Fresh pita bread
- Cranberry Slaw (page 37)
- Red Cabbage, Carrot, and Apricot Salad (page 37)
- Baked or microwaved potatoes
- Calories: 100
- Total Fat: 2g
- Protein: 5g
- Carbohydrate: 14g
- Cholesterol: 0mg
- Sodium: 43mg
Nutritional analysis provided by TasteBook, using the USDA Nutrition Database
From Vegetarian 5-Ingredient Gourmet by Nava Atlas. Copyright (c) 2001 by Nava Atlas. Published by Broadway Books.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
This Mediterranean Spicy Spinach Lentil Soup is simply bursting with mediterranean flavors and ingredients. I love this spicy soup so much. It’s a real warmer on a cold day. I often make a double batch so I can take some for lunch the next day and I can tell you that I never look forward to my lunch more than when I bring a bowl of this soup!
It’s so easy to make too – simple fry off the veggies in stages. Then add broth and water and simmer until the lentils are cooked and soft. One tip – halfway through the cooking time, check the liquid levels. If the consistency is a bit thick, you might need to add a little bit of hot water. I serve this soup with warmed pita or a fresh rustic loaf if I have one.
To make this Mediterranean Spicy Spinach Lentil Soup , you will need the following ingredients:
So, how do you make Mediterranean Spicy Spinach Lentil Soup ?
Red Lentil Soup With Lemon
Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.
This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.
Watch the video: Red lentil Soup with spinach and Rustic Texture for the best comfort food (December 2021).