Red Lentil and Spinach Soup

Prep Time 5 min Cook Time 20 min Serves 4 servings     adjust servings

Get back on the healthy track with this Red Lentil and Spinach Soup. A simple meal sure to please! Vegan and gluten free.


  • 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


  1. 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.
  2. Lastly, add the spinach and cook just long enough for it to wilt.
  3. Serve immediately or refrigerate for later.


Recipe Notes

This soup should last at least a week in the fridge and you can freeze it for up to 6 months. Enjoy!

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