Lentil soup with lemon and fresh spinach

Healthy Vegetarian Vegan Soup Weeknight dinner High in protein Gluten-free

Lentils are one of the most underrated ingredients in the kitchen. They're packed with protein and fiber, affordable and give a soup just enough body without having to stand at the stove for hours. Add fresh spinach and a generous squeeze of lemon and you have a meal that's both healthy and flavorful. This recipe is perfect for weeknights, but also great to make in a large pot and enjoy again the next day.

Recipe

Lentil soup with lemon and fresh spinach

A hearty lentil soup full of plant-based protein, fresh spinach and a bright squeeze of lemon. Healthy food that simply tastes good.

Course	Main course
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Large soup pot
Immersion blender
Chopping board
Chef's knife
Wooden spoon
Citrus juicer

Ingredients

250 g red lentils
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 carrots, diced
2 celery stalks, sliced
1 can peeled tomatoes (400 g)
1.2 liters vegetable stock
100 g fresh spinach
Juice of 1 lemon
1 tsp cumin
1 tsp turmeric
1 tsp smoked paprika
Olive oil
Salt and pepper to taste

How do you make lentil soup with lemon and fresh spinach?

Heat a splash of olive oil in a large pot over medium heat. Add the onion and garlic and sauté gently for 3 minutes.
Add the carrot and celery stalks and cook for another 3 minutes. Stir occasionally.
Add the cumin, turmeric and smoked paprika and stir for 1 minute so the spices release their aroma.
Rinse the red lentils under cold water and add them to the pot together with the peeled tomatoes and the vegetable stock.
Bring the soup to a boil, then reduce the heat and let simmer gently for 20 to 25 minutes until the lentils are completely soft.
Use an immersion blender to puree half of the soup until smooth. This gives a creamy base while keeping some texture. If you prefer the soup fully chunky, you can skip this step.
Stir in the fresh spinach and warm for 2 minutes until the leaves have wilted.
Squeeze the lemon over the soup and season with salt and pepper. Taste and add extra lemon juice if desired.
Ladle the soup into deep plates or bowls and serve immediately. Nice with a slice of whole-grain bread or a spoonful of Greek yogurt for extra creaminess.

Cooking mode Prevents your screen from going to sleep

This soup is a real meal-prep favorite. Make a big pot and keep the leftovers for up to 4 days in the fridge, or freeze portions for later. The flavors only improve after a night. A good soup pot with a thick base ensures the lentils cook evenly and don't burn. That saves thinking and gives a better result.

Want to vary it? Add a spoonful of harissa for more heat, or stir in a teaspoon of tahini at the end for extra depth. With an immersion blender you decide how smooth the soup becomes. That way you can tweak this recipe a little each time and it stays fun to make.