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Red Lentil & Spinach Soup
35 min
Main
Soup
10 ingredients or less
One-bowl / one-pot
Freezer-friendly
Servings
Total
35 minPrep
10 minCook
25 minSwap out
gluten
Free from
soy
peanut
tree nut
sesame
Ingredients
Lentil spinach soup
-
½ Tbsp (7 mL)vegetable oil
-
1large onion, chopped
-
½ Tbsp (3 g)freshly grated ginger
-
2medium tomatoes, chopped
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1½vegetable bouillon cube, crumbled
-
1roasted red bell pepper from a jar
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2 tsp (4 g)curry powder
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3 cups (720 mL)water
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2 cups (60 g)fresh baby spinach
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2slices whole wheat bread, toasted
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½lemon, juiced
Optional garnish
-
chili flakes
Directions
- Add the oil to a large pot on medium-high heat. When hot, add the onions and cook for 4 - 5 minutes, until golden.
- Add the ginger and cook for 1 more minute.
- Add the tomatoes, lentils, bouillon, bell pepper, curry powder, and water. Simmer, covered with a lid, for 15 - 18 minutes, or until the lentils are cooked.
- Blend with an immersion blender*. Some texture can remain.
- Stir in the spinach and cook until wilted, and add more water if a thinner soup is desired.
- Season with salt and pepper to taste, and serve with some bread and a squeeze of lemon juice for some freshness. Enjoy!
Notes
- * Alternatively, transfer to a standing blender, or choose to leave textured and un-blended, in which case chop the roasted bell pepper before adding it to the pot.
Storage
- Store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 1 month.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 16%
• slice whole wheat bread
Proteins 27%
• dry red lentils
Fruits & Veggies 57%
• large onion
• freshly grated ginger
• medium tomato
• roasted red bell pepper from a jar
• fresh baby spinach
• lemon
Calcium
No significant sources of calciumFat
• vegetable oil
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
I had no bouillon cube so this was left out, only had dried ginger on hand and used it very carefully. I blended ca. half of the soup and added some coconut milk for extra creaminess, and it turned out fantastic! Thank you for this recipe!
Delicious! I toasted some ciabatta bread with olive oil in the oven, cut it into bite size pieces, and garnished the soup as if they were soft croutons. It added a fun texture to every bite.
So simpel and so good! ☺️
I liked this soup very much. I added some leftover pumpkin and doubled the amount of spinach due to package size and it turnen out great. Thank you for this recipe!
I really enjoyed this soup! So simple and quick 😊
Hello! Planing to try this one tonight, but I cannot take bell peppers, they give me horrible indigestion. Can I just omit them or perhaps swap for something else?
It smells so good and it’s so easy to make
Easy to make and delicious
Love it, used kale instead of spinach, still tasted delicious.
Will let the husband unit serve it over noodles for toddler and him tonight because I feel sick today
Made this tonight did 4 servings (there are 3 of us) we had a lot left over:) I didn’t have any issues with the water, I added more spinach. I thought it was amazing and really loved the flavor. Has anyone ever tried using Kale? I thought it might be better for freezing???
It's delicious. The only problem is that the recipe uses too little water. I used 2 cups, and it worked well. I would say even 2.5 cups would be good.
is it correct: 1 Cup water for 1 cup lentils??
it doesnt work for me. and your soup looks thin.
Simple, fast and yummy✨
I like the combo of lentils, tomatoes and roasted peppers. Super idea for dinner with pantry staples.
One of my favorite meals of the meal prep meal
Delicious & easy !
Somehow both fresh and comforting. Loved the flavor; only slightly diminished by the fact that it was the same flavor profile as the rest of the meal prep week. Hard to do a whole week and not become repetitive. But I’ll definitely do the soup again, had my husband licking the bowl.
Delicious! Made it as part of the meal prep. I really like how versatile this lentil stew is. Keep the meal prep series coming. It’s great!
Coming back to the soup, it’s a perfect autumn soup 🍁
Super recette de soupe ! Consistante et agréable, on peut même la servir à des invités sans rougir en cas de repas informel avec la tranche de pain en accompagnement. Pas très salée on peut ajouter un peu de sauce de soja et de jus de citron vert
LOVE THIS RECIPE!!! I’m feeling a bit sick, so this soups was perfect with all the spices and ginger. I did add garlic because I love garlic!
Surprisingly flavorful for the minimal ingredients that go into this!
Delicious and perfect for a chilly day 🙂
My partner is allergic to lentils. Any suggestions for an alternative?
Delicious and easy!! Also saw it on the meal prep video. Would love to have more of that content (in the app), or week meals with for example max 6 ingredients that come together under 30 mins :). Just a suggestion ;)
I doubled the recipe for this soup so I would have extra for some lunches this week.
Have to admit, it tastes lovely and hearty, a real cool weather soup that is delicious.
Only thing I had to do was add an extra cup of water as the lentils were cooking because there was not enough liquids.
Highly recommended!
Delicious soup - the roasted pepper adds a special flavor to the soup. I did try in the past the lentil soup with potatoes, but now this version with roasted bell pepper and tomato is our new favorite!
I subbed cube for arrowroot/. added jasmine rice nice recipe quick
Wow, so good!
Sooo good! Perfect for the fall weather :)