After all the holiday dessert indulging, this healthy Red Lentil and Spinach Soup is a great way to get back on track! I just love a good soup recipe, don’t you? There is a little back story on how this recipe came about. I will share below.
This Christmas, my husband’s family celebrated on the 22nd, so we had no plans on Christmas Day. We decided to celebrate by going out for Middle Eastern food to celebrate my husband’s Turkish side. The soup they served was so good, so I had to remake it when I got home. I have to say that my version came out pretty darn good!
This soup is super quick to whip up too. I made mine on the stove top, but I am sure you could do a slow cooker version as well. It’s vegan and gluten free. If you are looking for a traditional Turkish lentil soup, you can check out this recipe. It’s my Turkish mother-in-law’s family recipe.
Red Lentil and Spinach Soup
Yields 4 servings
Get back on the healthy track with this Red Lentil and Spinach Soup. A simple meal sure to please! Vegan and gluten free.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 1 yellow onion, diced
- 2-3 cloves garlic, minced
- 1 1/2 cups red lentils
- 6 cups vegetable broth
- 1-2 tsp cumin (depending on home much you like)
- 1 tsp dried parsley
- Juice of 1 lemon
- Salt to taste
- 3 handfuls baby spinach
- In a large stock pot , add all the ingredients except for the spinach. Bring to a boil, then cover, turn down the heat, and simmer until the lentils are soft.
- Lastly, add the spinach and cook just long enough for it to wilt.
- Serve immediately or refrigerate for later.
This soup should last at least a week in the fridge and you can freeze it for up to 6 months. Enjoy!