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Lunch · Dinner recipe

One-pot red lentil soup with spinach

Red lentils melt into a thick, golden soup with cumin, turmeric and a squeeze of lemon.

One-pot red lentil soup with spinach

Ingredients

  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow onionchopped
  • 2 medium122 gCarrotschopped
  • 2 stalks80 gCelerychopped
  • 3 cloves9 gGarlicminced
  • 2 tsp4.2 gGround cumin
  • 1 tsp3 gGround turmeric
  • 1 tsp2.3 gPaprika (sweet or smoked)
  • 1½ cups288 gRed lentils, dryrinsed
  • 14½ oz411 gDiced tomatoes, cannedone 14.5-oz can
  • 2 cups442 gVegetable broth
  • 2 cups474 gWater
  • ½ tsp3 gSalt
  • 3 cups loosely packed90 gBaby spinach
  • 2 tbsp30 gLemon juice

Steps

  1. Warm the oil in a large pot over medium heat. Cook the onion, carrot and celery until soft, 6 to 8 minutes.
  2. Stir in the garlic, cumin, turmeric and paprika for 1 minute.
  3. Add the lentils, tomatoes, broth, water and salt. Bring to a boil, then simmer, partly covered, 20 to 25 minutes, stirring now and then, until the lentils fall apart.
  4. Stir in the spinach until it wilts, then the lemon juice. For a smoother soup, blend part of it.

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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