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Red Lentil Soup

4.63 from 181 votes

Red Lentil Soup with Spinach is a delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon. It's golden in color, and very easy to make and leftovers are freezer-friendly.

Prep Time: 5

Cook Time: 30

Total Time: 35

Yield: 8 servings

Course: Dinner, Soup

Cuisine: American

Ingredients

1 tablespoon olive oil
1 medium onion (diced)
2 medium carrots (diced)
2 cloves of garlic (finely chopped)
16 ounces red or yellow lentils (I used red) ((2 1/3 cups ))
8 cups of chicken or vegetable broth
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
1/4 cup fresh chopped flat-leaf parsley
2 cups baby spinach (2 oz)
Juice of half a lemon

Instructions

Stove Directions:

Heat the oil in a large pot or Dutch oven over medium heat, add the onions and carrots and saute until soft, about 5 to 6 minutes, stirring.
Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes more.
Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat.
Toss in parsley, spinach and stir in lemon juice and serve.

Instant Pot Directions:

Press saute and add the oil to the insert, add the onions and carrots and saute until soft, about 5 minutes, stirring.
Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes. Press cancel.
Add the lentils and broth, cover and cook on high pressure 15 minutes. Natural or quick release.
Toss in parsley, spinach and stir in lemon juice and serve.

Video

Nutrition

Serving: 11/4 cups, Calories: 255kcal, Carbohydrates: 40g, Protein: 17g, Fat: 3g, Sodium: 590mg, Fiber: 16g, Sugar: 3.5g

- WW Points: 1

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