Red Lentil and Spinach Soup

Red Lentil and Spinach Soup is a vibrant, nourishing bowl that combines the earthy sweetness of red lentils with tender vegetables and bright, leafy spinach. Infused with aromatic garlic, turmeric, and fresh parsley, this soup offers a symphony of colors and flavors that’s as comforting as it is healthful. Ideal for chilly evenings or light lunches, it strikes the perfect balance between homestyle warmth and wholesome nutrition. Originating from Middle Eastern and South Asian traditions, where lentils have long been a dietary staple, this recipe modernizes classic legume soups with a hint of citrusy brightness from lemon juice and the fresh pop of young spinach. Whether you’re a busy professional seeking an easy weeknight meal or a home cook craving a nourishing bowl of comfort, this soup is destined to become a pantry favorite.Cooking TimePreparation: 15 minutes (including soaking)Sautéing: 7 minutesSimmering: 20–25 minutesFinishing: 5 minutesTotal: 47–52 minutesIngredients200 g (1 cup) red lentils, rinsed and drainedWater, for soaking and cooking1 medium onion, finely chopped2 cloves garlic, minced100 g (1 small) carrot, diced3 stalks celery, diced1 red bell pepper, diced1 tsp ground turmeric75 g (2½ oz) young spinach leaves, washed and roughly chopped2 Tbsp olive oilSalt, to tasteFreshly ground black pepper, to taste2 Tbsp fresh parsley, choppedJuice of ½ a lemonOptional garnish: tofu cheese cubes or croutons