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Lunch recipe · from the recipe book

Lemony Red Lentil Soup with Spinach and Cumin

A silky, golden red lentil soup warmed with cumin and turmeric, brightened with lemon and finished with tender spinach and a drizzle of olive oil.

Lemony Red Lentil Soup with Spinach and Cumin

Ingredients

  • 1⅓ cups250 gRed lentils, dryrinsed
  • 4 cups880 gVegetable broth
  • 1½ cups360 gWater
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 2 tbsp27 gOlive oil
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gGround turmeric
  • ½ tsp1 gCrushed red pepper
  • 1 lemon, juiced48 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prep first: dice the onion and carrot, mince the garlic, rinse the red lentils, chop the spinach and parsley, and juice the lemon.
  2. Divide the olive oil: about two-thirds for cooking and the remaining one-third for drizzling at the end.
  3. Heat two-thirds of the olive oil in a large pot over medium heat. Add the onion and carrot and cook, stirring, until softened, about 6 minutes.
  4. Add the garlic, cumin, turmeric and red pepper flakes and stir for 1 minute until fragrant. Stir in the tomato paste and cook 1 minute more.
  5. Add the red lentils, vegetable broth and water. Bring to a boil, then lower the heat and simmer, partly covered, stirring now and then, until the lentils break down and turn creamy, 20 to 25 minutes.
  6. Stir in the spinach and cook until just wilted, about 2 minutes.
  7. Remove from the heat and stir in the lemon juice, salt and black pepper.
  8. Ladle into bowls, drizzle with the remaining one-third of the olive oil and scatter the parsley on top.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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