Lentil-Spinach Soup

Lentil-Spinach Soup

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  • Each serving
  • 220 cal
  • 2.5g fat (0g sat)
0mg chol
  • 510mg sodium
  • 35g carb
  • 9g fiber
  • 14g protein


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • 2 cups red lentils, rinsed and picked through
  • 3 to 4 cups vegetable stock
  • 1 (14-ounce) can diced tomatoes
  • 5 ounces baby spinach
  • Salt and pepper, to taste
  • 1 tablespoon lemon juice


Heat oil in a large soup pot over medium heat. Add onions and cook until soft, about 7 minutes. Stir in garlic, cumin, coriander, curry and lentils. Cook until fragrant, 2 to 3 minutes. Pour in vegetable stock and tomatoes, to cover. Bring to a boil. Reduce to a simmer and cook until lentils are tender, about 20 minutes.

For a creamier soup, whisk or mash half of the soup.

Stir in spinach, salt, pepper and lemon juice. Cook until spinach just wilts, 2 to 3 minutes.

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