Spinach Lemon and Lentil Soup

Packed with vibrant flavors and wholesome ingredients, Spinach Lemon and Lentil Soup is a nourishing bowl of comfort perfect for any season. This rich and hearty soup combines tender red lentils, nutrient-packed baby spinach, and a medley of aromatic spices like cumin, coriander, and turmeric, all brought to life with a refreshing burst of lemon juice and zest. Quick and easy to prepare in just 45 minutes, this vegetarian recipe is not only healthy but also irresistibly delicious, with a subtly creamy texture achieved by partially blending the cooked lentils. Ideal as a light lunch or dinner, serve this zesty lentil soup with crusty bread for a satisfying, nutrient-dense meal that highlights fresh produce and bold, citrusy notes. Whether you're seeking a comforting winter warm-up or a vibrant springtime dish, this spinach and lemon lentil soup will become a new go-to in your recipe rotation.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 medium, diced carrots
• 2 medium, diced celery stalks
• 1 cup dried red lentils
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 4 cups, packed baby spinach
• 1 large, juiced and zested lemon
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 0.25 cup, chopped (optional for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent.

Step 3

Rinse the red lentils thoroughly under cold water and drain.

Step 4

Add the lentils to the pot along with the vegetable broth, ground cumin, ground coriander, and ground turmeric. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered for 20-25 minutes, or until the lentils become tender.

Step 6

Using an immersion blender, pulse the soup a few times to create a slightly creamy texture while leaving some lentils and vegetables whole. For a chunkier soup, skip this step.

Step 7

Stir in the fresh baby spinach, lemon juice, and lemon zest. Simmer for another 2-3 minutes, just until the spinach wilts.

Step 8

Season with salt and black pepper to taste.

Step 9

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.

Step 10

Serve warm with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2794.2g)

Amount per serving	% Daily Value*
Calories	1806.7

Total Fat 45.1g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 6477.5mg	0%
Total Carbohydrate 276.3g	0%
Dietary Fiber 64.0g	0%
Total Sugars 46.4g
Protein 93.1g	0%

Vitamin D 0IU	0%
Calcium 981.3mg	0%
Iron 36.7mg	0%
Potassium 6618.7mg	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: 21.6%

Protein: 19.8%

Carbs: 58.7%