Red Lentil Soup Recipe

Name: Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red lentils, sorted and rinsed; 1 bay leaf; 1/2 tsp. salt, or more to taste; 1 Tbs. olive oil, preferably extra-virgin; 2 medium onions, diced; 4 medium cloves garlic, minced; 2 Tbs. minced fresh ginger; 2 tsp. ground cumin; 2 tsp. ground coriander; 2 medium parsnips, cut into 1/2-inch dice; 2 medium carrots, cut into 1/2-inch dice; 1 small bunch spinach (8 oz.), rinsed well, thick stems removed and torn into bite-size pieces; 1 Tbs. fresh lemon juice; Pinch of cayenne

Servings: persons

1 cup red lentils, sorted and rinsed
1 bay leaf
1/2 tsp. salt, or more to taste
1 Tbs. olive oil, preferably extra-virgin
2 medium onions, diced
4 medium cloves garlic, minced
2 Tbs. minced fresh ginger
2 tsp. ground cumin
2 tsp. ground coriander
2 medium parsnips, cut into 1/2-inch dice
2 medium carrots, cut into 1/2-inch dice
1 small bunch spinach (8 oz.), rinsed well, thick stems removed and torn into bite-size pieces
1 Tbs. fresh lemon juice
Pinch of cayenne

1
In medium saucepan, combine lentils, bay leaf and 4 cups cold water.
2
Cover partially and bring to a boil over high heat.
3
Mix well, reduce heat to low and simmer until lentils are tender, about 12 minutes.
4
Remove bay leaf and stir in 1/2 teaspoon salt.
5
Puree lentil mixture with an immersion blender or in a blender until smooth.
6
Set aside.
7
While lentils are cooking, in large pot, heat oil over medium-low heat.
8
Add onions and cook, stirring occasionally, until softened, about 8 minutes.
9
Add garlic, ginger, cumin and coriander and cook, stirring, 3 minutes.
10
Stir in parsnips, carrots, salt to taste and 1 1/2 cups water.
11
Increase heat to high and bring to a boil.
12
Reduce heat to low and simmer, uncovered, until vegetables are tender, about 10 to 12 minutes.
13
Stir spinach and lemon juice into vegetable mixture.
14
Cover and cook until spinach is just wilted, about 2 minutes.
15
Stir in reserved lentil puree and cayenne and warm through.
16
Taste and season with salt and cayenne.
17
Serve hot.

488

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup red lentils, sorted and rinsed, 1 bay leaf, 1/2 tsp. salt, or more to taste, 1 Tbs. olive oil, preferably extra-virgin, and more.

Yes, Red Lentil 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 Soup

How did you like this recipe?

Frequently Asked Questions