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
- 45 min · 15 min hands-on
- Serves 6
- Vegan
- Gluten-free
- 31–45 g carbs
- Fiber 6 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
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
- Warm the oil in a large pot over medium heat. Cook the onion, carrot and celery until soft, 6 to 8 minutes.
- Stir in the garlic, cumin, turmeric and paprika for 1 minute.
- 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.
- 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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