Red Lentil and Spinach Soup Recipe

Name: Red Lentil and Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, minced; 2 tablespoons minced fresh ginger; 1 tablespoon ground coriander; 1 tablespoon brown mustard seeds; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; Pinch of cayenne pepper; 1 cup red lentils; 2 cloves garlic, minced; Salt; 2 cups firmly packed spinach leaves, coarsely chopped

Servings: persons

2 tablespoons olive oil
1 small yellow onion, minced
2 tablespoons minced fresh ginger
1 tablespoon ground coriander
1 tablespoon brown mustard seeds
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
Pinch of cayenne pepper
1 cup red lentils
2 cloves garlic, minced
Salt
2 cups firmly packed spinach leaves, coarsely chopped

1
In a soup pot, heat the olive oil and add the onion.
2
Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3
Stir in the ginger, coriander, mustard seeds, cumin, turmeric, cayenne, lentils, garlic, and a dash of salt, and cook for 1 minute more.
4
Add 5 cups water and bring to a boil.
5
Decrease the heat and simmer, stirring occasionally, until the lentils have cooked into a puree, about 20 minutes.
6
Taste and add more salt, if necessary.
7
Just before serving, stir in the spinach and cook for 1 minute to wilt.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small yellow onion, minced, 2 tablespoons minced fresh ginger, 1 tablespoon ground coriander, and more.

Yes, Red Lentil and Spinach Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Lentil and Spinach Soup

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