Red Lentil Soup
Red Lentil Soup with Spinach is a delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon. It's golden in color, and very easy to make and leftovers are freezer-friendly.
Red Lentil Soup with Spinach is a delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon. It's golden in color, and very easy to make and leftovers are freezer-friendly.
- 1 1/2 teaspoons ground cumin
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- juice of half a lemon
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 cloves of garlic (finely chopped)
- 16 ounces red or yellow lentils (i used red) ((2 1/3 cups )
- 8 cups of chicken or vegetable broth
- 1/4 cup fresh chopped flat-leaf parsley
- 2 cups baby spinach (2 oz)
- Carbohydrate 1.46488967810344 g
- Cholesterol 0 mg
- Fat 0.516355625180918 g
- Fiber 0.113604592228476 g
- Protein 0.130376861550325 g
- Saturated Fat 0.0664415625249811 g
- Serving Size 1 1 serving (73g)
- Sodium 0.840448977767632 mg
- Sugar 1.35128508587496 g
- Trans Fat 0.0268823750048994 g
- Calories 9 calories
Step-by-step
- Dice one medium onion.
- Dice two medium carrots.
- Finely chop two cloves of garlic.
- In a pot, heat one tablespoon of olive oil over medium heat.
- Add the onion and carrots and cook until softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in 1 1/2 teaspoons of ground cumin and 1 teaspoon of turmeric.
- Add 16 ounces of red lentils (about 2 1/3 cups) and 8 cups of chicken or vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
- Stir in 1/4 cup of fresh chopped parsley and 2 cups of baby spinach.
- Cook for another 2-3 minutes until the spinach is wilted.
- Stir in the juice of half a lemon.
- Season with salt and pepper to taste.
- Serve hot.
Red Lentil Soup: My Go-To Weeknight Wonder
As a busy working mom, finding time to cook healthy, delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending laundry pile, dinner often gets relegated to the "fast food" category. But I've discovered that healthy eating doesn't have to mean sacrificing time or taste. This Red Lentil Soup is my secret weapon – a simple, flavorful, and incredibly nutritious meal that comes together in under 30 minutes. And, the best part? It’s freezer friendly, which means I always have a healthy, homemade meal on hand for those crazy busy nights.
The beauty of this recipe lies in its simplicity. No fancy ingredients or complicated techniques are needed. Just a handful of pantry staples, a little chopping, and a dash of creativity, and you'll have a vibrant, warming bowl of soup that the whole family will love. I often adapt it based on what's fresh in the market – sometimes I add a diced bell pepper for extra sweetness, or a handful of chopped kale for extra nutrients. The possibilities are endless, and that's what makes it so perfect for a weeknight dinner. The vibrant golden color alone makes it visually appealing, a welcome break from the monotony of routine meals. I often find myself craving this simple soup, a comforting and nourishing reminder that taking care of myself doesn't require hours in the kitchen.
Beyond the Weeknight: This soup is also perfect for meal prepping. I usually make a large batch on the weekend and portion it into individual containers for easy grab-and-go lunches throughout the week. It travels well too, making it ideal for packing in lunchboxes for work or school. The hearty lentils and nourishing broth keep me feeling full and energized throughout the afternoon, a definite upgrade from my previous habit of grabbing whatever was quickest at the office cafeteria. It's a delicious way to ensure I'm nourishing my body with healthy, wholesome foods, even when life gets hectic.
Variations and Tips for Success: Feel free to experiment with different vegetables! Add diced potatoes, zucchini, or even mushrooms for added texture and flavor. If you prefer a spicier soup, add a pinch of cayenne pepper or a dash of your favorite hot sauce. For a richer flavor, use vegetable broth instead of chicken broth. I've even tried adding a splash of coconut milk at the end for a creamy, luxurious twist. This versatility makes it an ideal recipe for those who appreciate personalized culinary adventures. Whether you’re a seasoned chef or a kitchen novice, this soup is effortlessly adaptable to your preferences, making healthy eating an enjoyable and achievable goal, even amidst the whirlwind of modern life.
More than just a meal: This recipe reminds me that even amid the chaos of daily life, there's room for moments of self-care and nourishment. The simple act of creating something delicious and healthy is a form of self-love, a gentle reminder that I deserve to nourish both my body and my soul. It's a practice that goes beyond just the taste; it's a commitment to prioritizing my well-being, one delicious bowl at a time.
So, the next time you're looking for a quick, easy, and incredibly delicious meal, give this Red Lentil Soup a try. I guarantee it'll become a new favorite in your household, a simple pleasure that makes even the busiest weeknights a little bit brighter.
