Jessica's Turkish Spinach and Lentil Soup

Warm, hearty, and brimming with Middle Eastern flavors, Jessica's Turkish Spinach and Lentil Soup is your next go-to comfort meal. This wholesome recipe combines velvety red lentils, vibrant fresh spinach, and aromatic spices like cumin, paprika, and dried mint to create a nourishing bowl of goodness. Enhanced with a hint of tangy lemon juice and a touch of heat from chili flakes, this soup strikes the perfect balance between earthy and zesty. Ready in just 50 minutes, it’s an easy and healthy option for busy weeknights, serving up plant-based protein and a host of nutrients. Enjoy it chunky or blended for a creamy texture, and pair it with crusty bread for a satisfying, flavor-packed dinner that celebrates the essence of Turkish cuisine.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 4 cups fresh spinach
• 1 medium, diced onion
• 1 medium, diced carrot
• 3 cloves, minced garlic
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon dried mint
• 0.5 teaspoons chili flakes
• 6 cups vegetable broth
• 1 large (juiced) lemon
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons black pepper

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear. Set aside.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Add the diced onion and carrot to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.

Step 5

Stir in the tomato paste, ground cumin, ground paprika, dried mint, and chili flakes. Cook for 1-2 minutes, allowing the spices and paste to bloom and release their flavors.

Step 6

Add the rinsed lentils and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to a simmer and cover the pot. Cook for 20-25 minutes, or until the lentils are soft and tender, stirring occasionally to prevent sticking.

Step 8

Add the fresh spinach to the pot. Stir and let it wilt into the soup, about 2-3 minutes.

Step 9

Season the soup with salt, black pepper, and the juice of one large lemon. Taste and adjust seasonings as needed.

Step 10

Remove the soup from heat. You can leave it as-is for a chunky texture or use an immersion blender to partially puree the soup for a smoother consistency, according to your preference.

Step 11

Serve hot with a drizzle of extra olive oil and a sprinkle of chili flakes or dried mint for garnish, if desired. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	(2077.2g)

Amount per serving	% Daily Value*
Calories	1203.2

Total Fat 42.8g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5879.4mg	0%
Total Carbohydrate 168.1g	0%
Dietary Fiber 43.8g	0%
Total Sugars 39.8g
Protein 51.2g	0%

Vitamin D 0IU	0%
Calcium 480.0mg	0%
Iron 21.7mg	0%
Potassium 4214.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 16.2%

Carbs: 53.3%