Red Lentil Soup with Spinach

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.
Red Lentil Soup

I love lentils and lentil soup. One of my staples is this Chicken and Lentil Soup made with green lentils. This Persian recipe, which I recreated from a meal I had at a Persian restaurant is amazing, a new favorite! Directions included for stove or Instant Pot!

This delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon will exceed your expectations. It's golden in color, and very easy to make and leftovers are freezer-friendly.

I tested this recipe a few times to get the consistency just right on the stove and in the Instant Pot. Since I had so much soup, my daughter Karina brought some to her boyfriend and he went crazy over it! Since I made so much, I froze the leftovers so now I have soup for another night. This tastes just as good heated up for leftovers the next day.

To Meal Prep:

I like to make soup for meal prep. I make a large batch of soup, enjoy it for dinner and freeze or refrigerate the rest.

To Refrigerate: Keep covered and refrigerate for 3 to 4 days. Reheat in microwave in 30-second intervals until heated through.

To Freeze: Divide into individual freezer-safe containers. Freeze, covered for up to 3 months. To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through.

Tips:

  • For a thicker soup, puree half of the soup with an immersion blender for a creamier texture.
  • Anytime I convert a stove top recipe to the Instant Pot, use 1/4 cup less broth since there is no evaporation.

This delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon will exceed your expectations. It's golden in color, and very easy to make and leftovers are freezer-friendly.

This delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon will exceed your expectations. It's golden in color, and very easy to make and leftovers are freezer-friendly.This delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon will exceed your expectations. It's golden in color, and very easy to make and leftovers are freezer-friendly.

More Lentil Recipes You May Enjoy:

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.
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4.62 from 140 votes
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Red Lentil Soup

1
6
1
SP
255 Cals 17 Protein 40 Carbs 3 Fats
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 8 servings
COURSE: Dinner, Soup
CUISINE: American
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.

Ingredients

  • 1 tablespoon olive oil
  • 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 teaspoon turmeric
  • 1 1/2 teaspoons ground cumin
  • 1/4 cup fresh chopped flat-leaf parsley
  • 2 cups baby spinach, 2 oz
  • Juice of half a lemon

Instructions

Stove Directions:

  • Heat the oil in a large pot or Dutch oven over medium heat, add the onions and carrots and saute until soft, about 5 to 6 minutes, stirring.
  • Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes more.
  • Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat.
  • Toss in parsley, spinach and stir in lemon juice and serve.

Instant Pot Directions:

  • Press saute and add the oil to the insert, add the onions and carrots and saute until soft, about 5 minutes, stirring.
  • Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes. Press cancel.
  • Add the lentils and broth, cover and cook on high pressure 15 minutes. Natural or quick release.
  • Toss in parsley, spinach and stir in lemon juice and serve.

Video

Nutrition

Serving: 11/4 cups, Calories: 255kcal, Carbohydrates: 40g, Protein: 17g, Fat: 3g, Sodium: 590mg, Fiber: 16g, Sugar: 3.5g
Blue Smart Points: 1
Green Smart Points: 6
Purple Smart Points: 1
Points +: 6
Keywords: lentil soup, middle eastern lentil soup, red lentil soup, red lentil soup recipe, turmeric lentil soup

Photo credit: Jess Larson

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285 comments

  1. This isn’t just the best lentil soup I have ever had, it’s the best soup I’ve ever had. I have made it  many times. My family loves it.

  2. Great recipe! Just made another batch in under a week! Love the quick recipe, easy ingredients and recipe. The leftovers are amazing as well!

  3. Great flavor!  I made this in my Ninja Foodie.  Required twice the broth, added some kosher salt, and less pressure cooking time.  I would reduce time due to how thick it was.  

  4. Great flavor!  It does need salt and I served with Trappey’s Hot Pepper Vinegar for a kick.  I made in the pressure cooker and the lentils broke down and made it very creamy which I loved (my  husband prefers more texture).  We enjoy your recipes and will defiantly make this again!

  5. Excellent! I just started a plant based diet and this recipe was so easy and delish!

  6. The soup had great flavor, however, after 10 minutes the lentils were mush.  Stovetop directions. Lesson learned to add them later – I did cook on low but maybe my low is too high. I can tell though this will be a great soup! 

  7. Maybe Im missing something but there is no indication of how many servings this makes.

  8. I made this on the stove top and went to check on it after 10 minutes of simmering and the lentils were already mush.  I looked at the lentil instructions and it said 6-12 minutes covered with the lid cracked.  So if I made this again, I’d simmer the broth a while and then add lentils at the end. 

  9. This soup is delicious!  I am so happy I tried it!  I

  10. This Red Lentil and Spinach soup was delicious. It had such great depth of flavor. Even my picky eaters were surprised at how much they enjoyed it!  Thank you for continuing to broaden or genre of healthy eating options. I love you meal plans, too!

  11. Hi, thank you so much for sharing this delicious Red Lentil & Spinach soup recipe! I have made it several times now and have enjoyed it immensely! Just want to ask, could I add diced tomatoes to this after the onions? Would it change the taste dramatically? Also, do I need to soak the red lentils beforehand? I’ve been soaking them but if I don’t have to that would be great. Thanks again! Imelda  😀

  12. Where is the “print” button?  I’ve searched the site numerous times and see everything, but not PRINT button.  (save, skip to recipe, etc.)

  13. I love this soup! I do double the spices as others have recommended, our family likes a lot of flavor. Also, I find that 8 C of broth is way too brothy for the instant pot version (I usually do 4 or 5). Also, because I have cooked other red lentil recipes in the instant pot and know they cook extremely quickly, I cut down cooking time to 5 minutes (the lentils actually cook faster than the carrots!) – it came out great! I definitely recommend trying this though if you want something different! I like to serve with naan or a simple mixed green salad.

  14. I and my family are really enjoying your meal plans! The recipes are so easy to follow and so delicious. We haven’t found any that we don’t just love! Please keep up the great job you’re doing by posting weekly plans. I don’t know what I would do without them. Thank you so so much!

  15. Can you make it in a slow cooker?

  16. Tried this one today. It is so delicious!!! Thank you so much for your recipes.

  17. We loved this soup. I have a bunch of picky eaters in this house and everyone at it up! 

  18. Outstanding!!!!!

  19. Soup looks very good! How many people will this recipe serve? since I have 3 sons and a husband who love soup!

    Thank you!

  20. This was amazing and super easy. My kids loved it too. 

  21. I really liked this soup.  My issue was that once it was done it was very very thick and I’m not sure what I did wrong.  I basically followed the directions to a T but what I did was when I was ready to eat it I poured water over it and made it less dense.  It was very tasty though .

  22. Very easy recipe with great flavor! A family favorite which we enjoy very often.  Healthy too

  23. I only made a half batch as I wasn’t sure if I’d like it.  Now I’m sorry as this soup was excellent!  What a great soup for those nights you want meatless.  I will make sure I always have red lentils on hand as I will be making this often.  So quick and easy!

  24. It’s very flavorful and my kids love it!

  25. I doubled the spices like others suggested and this soup came out so flavorful! I also used a turmeric rub since my store was out of just turmeric.

  26. So delicious! I love lentil soup, I ate it growing up as a child in Bulgaria. This tasted similar to what my mother made. I love the turmeric, and spinach that was added.

  27. Very good lentil soup!  Extra points for soup ingredients that you probably already have and super easy to make.  Fresh and delicious within 40 minutes!  

  28. This was absolutely delicious! My kids devoured it.

  29. This was so delicious! I am trying to get more confident with soup recipes and this was so easy. I followed the recipe exactly, but added one more carrot and also 500g red lentils instead of 450g that the recipe technically called for. Will be printing this one out and adding it to the regular rotation, tasted so wholesome and healthy. 

  30. This was my first time cooking or eating red lentils, but I happened to grab a bag at Trader Joe’s last week and this seemed like the perfect recipe to try. Both my boyfriend and I loved it! I followed the stove top directions, but also referred to the cook time on my package of lentils, which said 20 minutes covered on a low simmer. I added a chicken breast at the same time as the lentils and shredded it once it was cooked. The instant pot directions seem too long for red lentils, which is probably why some reviewers found it mushy/overcooked. Ten minutes seems like it would be enough. Also, I’ve read that you have to add extra seasoning when cooking in the IP, since it dilutes the flavor so maybe consider taking that into account if you use the instant pot. The stove top version was done in less than 30 minutes though, so I’m not sure the IP is even necessary. We can’t wait to eat the leftovers for an easy lunch this week. Thanks, Gina!

  31. Excellent base recipe to build on for how you like your flavors.

    For me, I doubled the cumin and added a tablespoon of garam masala as well as a bit of salt and pepper. I also added a quarter cup of coconut milk for richness.

    Came out delicious!

  32. I really enjoyed this soup. I thought it even better the next day after the flavors melded. It tasted similar to a split pea soup. I subbed kale for spinach because that was all I had, and after reading some reviews I added more cumin. It makes a lot and I was eating it for days because my husband isn’t a fan of turmeric, so next time I make it I’m going to half the recipe.

  33. I did not enjoy this at all.  It was total mush and flavourless.  I should have read some of the comments before making.

  34. Made this for lunch today using my homemade chicken broth. The whole family loved it! Thank you!

  35. this was awesome – doubled the spices, and added cayenne – lemon at the end finishes the dish

  36. Great recipe. Only thing I added was some red Italian sausage (2). I took the skin off, pulled off big chucks and fry them up with the carrots and onions. Still used Veg broth for flavor. It was delish……..!
    Thanks

  37. New favourite soup recipe! I omitted cumin and added chicken thighs and it was absolutely beautiful! 

  38. Oh my God people can we stop complaining about how “tasteless this was” or how “the red lentils were pulverized”… Do you not see how “gracious” GINA is inviting us into her kitchen to cook something that we can easily do to feed ourselves and our families?  Just as you took the time to critique her recipe, you could’ve at first taken just as much time to TASTE your food as you went along and made notations on what you feel were needed for YOUR taste buds!  Please do YOU for YOU AND YOUR FAMILY and appreciate people and what they do. As a final note to GINA, I appreciate all you do and realize how much time it takes to make and prepare a blog, what with pictures to come out just right, writing out the blog to post, many trials and tests of tasting, etc., just thank you for all that and please do not let negative comments end this wonderful blog. Your efforts and time sacrifices are worth it and appreciated by many of us.

  39. Do you have to soak lentils first or boil before

  40. I have red lentils but the instructions say to pre soak over night. 
    Your recipe doesn’t mention this. 

  41. YUMMY! Made the recipe as described, only change was adding a ham hock because my husband is a reluctant ‘vegan’. I wasn’t sure how smoked ham would meld with the Eastern spices but the finished soup was wonderful, despite the fact I forgot to add the spinach. I simmered the soup a little longer than called for resulting in a thick & hearty consistency, no need to puree. The recipe is a keeper, I’ll be sure to add spinach next time!

  42. Can this be done in slow cooker?

  43. Can you use kale instead of spinach?

  44. Can II used kale instead of spinach

  45. Hi how much is 8cups in fluid ounces or ml please

  46. For some reason, all our grocery stores were out of lentils this week! I’ve made this before as written. But this time I had to go with yellow split peas. Doubled the turmeric, cumin and garlic, plus added smoked paprika and black pepper. It was fantastic. Will make again, with either lentils or split peas. 

  47. Made this (with modifications) and loved it! A few comments:

    -I doubled all of the spices (after seeing comments about blandness),  added ginger, cayenne, and lots of pepper after cooking.
    -I followed the instant pot instructions and my lentils were pulverized, so the texture was more like pea soup. I’m fine with it, but FYI.  

    • The same happened to me today, and I checked my lentils and they were split lentils, not whole ones. I bet that makes a difference.

      • Thanks for posting this. I too found the lentils mushy and checkedto see that they were split lentils. I should have read your comment first!

  48. Delicious and beautiful to look at. Very easy to make. Easily my favorite soup.

  49. Soooooooooo good! Doubled the spices as suggested and added a tsp of cayenne pepper. LOVE this!   

  50. I loved this recipe! I live in the UK now and for the life of me cannot find veggie broth here so I had to use veggie stock. If you use this or even low sodium broth then you definitely need to add salt and more spices. I doubled the garlic and spices and added a red chili when I sautéed the carrots. I also added a celery stalk just to clear out the fridge. It was absolutely delicious and full of flavor. The flavors enhanced as it sat out and this soup was even better the next day. Looking forward to having this in my regular meal planning rotation!

  51. This is recipe is my go to lentil soup recipe. Thank you for sharing this amazing and tasteful Red Lentil soup. I used red lentils and it came out exactly as the picture of your recipe. Although I soaked my red lentils for an hour to soften. I loved that the red lentils split and thickened at the end. I added an extra two cloves of garlic as I love garlic. I don’t know what others are complaining about. If yours is tasteless, check the vegetable stock that you’re using. I used 2  x 1L Australia’s Own Organic Vegetable stock. Truly wonderful, satisfying and nutritious to the soul especially on a cold rainy day in Sydney. Thank you again 

  52. This was quite good. However, using the Instant Pot method with natural release, the consistency was more like split pea soup. But it had a great flavor!

  53. Love your recipes and have your book. This was a major disappointment. I followed the recipe exactly and ended up with a very thick and rather tasteless pot of lentils. 1 t of turmeric does not make a golden soup as the picture with this recipe suggests. Very misleading. This is a first since I am an avid fan and enjoy the great success I always have with your recipes. Sorry, Gina😟

  54. So GOOD!  Healthy and satisfying.  My first attempt at cooking lentils from scratch in the IP.  Lentils did come out a little softer than I thought but still a 5 star recipe (I did 12 minutes instead of 15….next time I will try 10 minutes).  I topped with crushed red pepper for kick and can see how you can add just about anything to this recipe and make it “your own”.  TY soooo much Gina for all the inspiration you give so many of us trying our best to cook great tasting meals in a healthy way.    

  55. Delicious recipe. I add 1 tsp of Garam Masala because I love it!

  56. This is a great recipe with a wonderful outcome. When I put the stats into my Weight Watchers app, however, I get 7 Blue points, not 1.  Is your calculator correct or is mine?

  57. Delicious soup! The lemon at the end is essential in bringing the flavours together. 

  58. Made this in my InstantPot and it came out as completely mushy (all the lentils broke down) and it became a gelatinous block after it cooled. My feeling is that 15min under pressure (per the recipe) might have been too long. I’m quite disappointed but since it tasted good, I might try it again but the stovetop version.

  59. I usually love all the recipes on this site but this was awful. Idk if I’m missing something but it had zero flavor besides turmeric and was such an odd consistency.  I re-checked my steps and ingredients and nothing is amiss. Going back to my “tried and true” ST recipes 🙂

  60. Made this for the 4th time. This time I doubled the cumin and turmeric.  Made it much better to my tastebuds!  Thanks for all your hard work GINA!

  61. Can you please post the green points, please?

  62. Would this taste good with Italian sausage? If not, what type of meat would you recommend adding?

    Thanks so much!

  63. What are the sp for green?

  64. What do you mean by
    Blue Smart Points:1Points +:6
    I assume 1 point Blue but what is the 6?

  65. This soup is terrific. I didn’t have the carrots but did have cauliflower–which worked fine. Floated some homemade croutons and it was a meal. I prefer this to the viral NY Times chickpea soup; the coconut milk gets cloying. Thanks!

  66. Is this 0 points on purple?

    • I’m wondering the same thing… I made it a while ago and put it in the freezer. Now that I’m a purple girl, I have no idea how to track!!  Any advice is super helpful, please 🙏🏻  Thank you!!

  67. This recipe is wonderful. I did soak my lentils for 4 hrs then rinsed before starting this recipe. I also did not have fresh spinach and used a 10 oz block of chopped frozen spinach and it turned out great! If you ve never had lentils or always eat lentils….Try this recipe!

    • Recipe came out pretty tasteless for me. Will try adding more turmeric and cumin as suggested in another comment.

  68. Outstanding. I did 4 cups chicken stock, 4 cups water so I added and extra clove of garlic and kosher salt. I also doubled the spinach. I used red lentils. I served it with cilantro and feta. It was delicious, and even more delicious the next night! 

  69. By far the best soup I’ve made in a long time. I blended 90% of the soup with an emersion blender and added the lemon once it was blended. 💥 don’t skip the lemon it makes the flavours burst! I will be making this again a d again and again. 

  70. This is seriously good. Can’t believe it’s only 1 point. 

  71. Love it! So healthy and yummy. I added chicken with mine!

  72. I made this recipe with a few extra ingredients to make it my own..
    5 small ripe campari tomatoes quartered
    S/P to taste
    a pinch of red pepper flakes
    additional stock for a more brothy soup consistsncy
    a small scoop of cooked red quinoa stirred into each bowl
    It is now my favorite new soup!!!
    Thank you for the inspiration 🌷

  73. I am confused..what is the serving size on this one? Thanks!

  74. Best lentil soup I ever made simple flavorful home run I use fresh turmeric And kale because that’s what I had

  75. I added 2x the spinach, a bag of shredded carrots, as well as salt and black pepper. Simple and deliciously different with the addition of the lemon juice.

  76. I made this once last year and really enjoyed. I did find it a little bland at first and would almost double the cumin and turmeric as I ended up adding more, Also some shakes of Cayenne worked well.  I will be making again soon!

    Question: Are red lentils almost always split? Or do they typically. Split/separate more than green—mine did!?

  77. Made this last night and it was delicious!! Thanks for a great recipe!

  78. This is a great lentil soup, I did add red pepper flakes. My entire family loved it, even the littles.

  79. If you use green lentils, they need longer to cook than red lentils and don’t become mushy.   I liked this recipe but my family found it bland.   I added The following to the leftover soup extra salt,  curry powder. fresh ginger, diced tomatoes and red pepper flakes and 1/2 cup coconut milk.   It was successful  for those wanting more spice.  

  80. I know this recipe has probably been out awhile, but I tried it today and it was wonderful! I have been looking for ways to use lentils and turmeric and this was definitely a winner!

  81. Question about the lentils- I used canned and did not get the thickening desired. If you uses fresh, did you soak them overnight or just add them raw?

  82. Delicious Soup! I combined another recipe I normally make with this, so added two center cut strips of bacon diced and sauteed before the veggies are put in. Didn’t add the oil as the bacon made about a Tablespoon. Also added two stalks of celery diced.. I did mine in the instant pot also and it was very thick and the lentils broke down quite a bit. I think what we all may be having an issue with is that our lentils are smaller than what Gina used. When I look at hers, they are bigger. Mine were pretty tiny and thin. The soup however turned out delicious. Next time I will just cut back on the time.

  83. I only have green lentils on hand, will that screw it up? 

  84. Thanks for yet another fabulous recipe. The cooking time for the pressure cooker is a little too long. The red lentils turned into a purée, which was not a bad thing.  I added chicken thighs at the same time the lentils were added and also a tbsp of minced ginger.   So good. 

  85. I have made this a few times. The last time I only used one container of vegetable broth and a like amount of water with no appreciable difference in taste. Also, I added a 5 oz. package of fresh baby spinach. Great soup, easy to make, and better the second day.

  86. When I’m heating this soup in the microwave at work, I get multiple comments about how delicious it smells. It’s very tasty!

  87. I love Skinnytaste recipes and after having a curry lentil soup, I was looking to make a lentil soup for myself. I’ve been cooking for years, but I gotta say, I cannot figure out what 16 ounces 2 1/3 cups lentils is. What does that measure out to. 

  88. Another incredibly delicious recipe! Thank you Gina. You have been my favourite recipe source for a long time!

  89. Made it in the instant pot- it was very flavorful. I subbed in dill because I had a bunch on hand and it worked well. 

  90. This is SOOOOO good!

  91. Just made the stove top version. Halved the amount of amount of most ingredients, except added more garlic and kept the same amount of cumin and turmeric. Delicious! Tastes even better than my usual lentil sausage. Will definitely make again. Thank you for the recipe!

  92. I made the instant pot version tonight but i added 1 lb of ground turkey, always looking to increase the protein in my meals,. I browned it with the onions a bit before adding the carrots. It turned out great! I would maybe add another 1/2 cup or so of water, it was really thick when it was done. But it was still yummy!!

  93. Made it on the stove. Pretty much followed the recipe, except for adding 2 tspns of cumin and 2 extra cloves of garlic. Why? Because I like cumin and garlic! I also added a cup and a half of frozen corn. Used the immersion blender just a little bit, because it was already a great, thick soup. The spinach is a great touch and the lemon makes it awesome tasting. When I served myself a second bowl, I put in a splash of Sriracha sauce, just for kicks. It was great! Would definitely recommend and will be making this on a regular basis. Nice and healthy and tasty! You do good work!! Thanks for sharing this!

  94. Wow! I just made this and wanted to taste it……three cups later. It is sooooo good!

  95. So tasty ! Thank you 

  96. Could I add coconut milk to this?

  97. I made this recipe on the stove top using split red lentils and frozen spinach. It was very good! Super comforting on a cold day!

  98. This was SUPER easy to make! i did boil the lentils ahead of time because it did not specify, and I did not want to mess it up. I would cut the recipe in half if I were to do it again, because it does make quite a bit for a single person.

  99. This recipe is a WINNER!! I can’t believe how good it tastes. However, in true middle eastern fashion (blame it on my heritage!) I used 4x garlic cloves, and 3/4 tbsp of the cumin and turmeric, and added some shredded chicken thigh as I needed a protein. Would absolutely be fine without though. Absolutely delightful recipe, will make again and again!

  100. Turned into a think mush. Followed the pressure cooker recipe and it was a big fail. Very sad and no way to fix it.

  101. It was my first meal that I made with my instant pot!! So delicious and filling, I even liked it cold but I am weird like that with leftovers lol! Thank you!!!!

  102. Delicious!! So filling and flavorful. I added shredded rotisserie chicken because I had it and didn’t want it to go to waste. I’ll be making this again. 

  103. When I look on calories for lentils, it doesn’t match 114 cal/portion??

  104. Absolutely love it!!!

  105. Amazing recipe. Very satisfying. I used 1TB cumin and added half tsp of coriander to brighten the taste. Absolutely love all of your recipes!

  106. I made this recipe using my new InstantPot and it came out very thick with no moisture left at all. I cooked it on high for 15 minutes as directed and I did not use the quick release. What did I do wrong? I’m new to InstantPot so I am still learning. It tasted quite good but it was more of a paste instead of a soup. Any advice?

    • Add broth or water. Red lentils break down more than green, I am surprised this is not just intentionally a creamy soup. I saw something like this at Whole Foods (Red Lentil Dal And Spinach soup), and it was creamy and smelled amazing.

  107. Loved it!  Used stove top and immersion blender.  The lemon adds such a wonderful flavor to it.  Will definitely make it again

  108. Can you use canned lentils?

  109. Very good! I used frozen spinach, and I added sour cream, cholula sauce and a salt, pepper, garlic blend. I do that with all my soups :):):) Oh, and I used a whole lemon. I plan to make this again.

  110. Made this last night using the instant pot directions.  A nice thick and comforting soup for a cold winter evening.  Served it along with flatbread made with the Easy Bagel Recipe.  

  111. Need help! Long time SkinnyTaste fan. Made this tonight in InstantPot and after allotted cooking time my lentils were… crunchy?! Soup is delish. Where’d I go wrong with texture??

    • Did you add salt to the lentils? There is no salt in the recipe, and adding salt to lentils before cooking means they’ll never get soft.

  112. Honestly, for a Middle Eastern take on a dish this recipe is very very bland. The texture is great but not nearly enough seasonings. I can’t taste the cumin at all or the garlic or anything else for that matter. I even added spices at the end and not much difference. Though the recipe is simple and easy to make with the Instant Pot. 

  113. Great soup! I used low sodium chicken broth as I need to limit sodium, and added 2 packets of the no sodium Herb ox boullion and add a little extra garlic and onion powder. I substituted frozen chopped spinach for the fresh. Delicious!

  114. This would be a great recipe for the Community Kitchen I belong to. My question is – do you think this will freeze well? Thanks for all the wonderful recipes <3

  115. We were (past tase) a Progresso soup family….after making this, Gina’s Split Pea with Turkey Soup and her Chicken and Lentil soup….there is NO going back to canned!

    This soup is the bomb for everyone and especially for my vegetarian niece!

    I will continue trying her other soups…..wow!

    THANK YOU!

    • I’ve made this recipe twice now and it’s been delicious. I added some curry powder and chopped zucchini too – highly recommended!

  116. Looks great!  I recently went to a plant-based SOS-(Sugar, oil, salt) free diet and I can easily adapt this recipe by omitting the oil.   I’ve only just recently discovered that I love lentils (eating a bowl of butternut squash red lentil soup as I type this). I’m excited to try this recipe!  Thanks!  

  117. I made this soup recently and it is delicious. Especially like the turmeric. Quick and easy recipe. I used baby kale in place of spinach and used vegetable broth. Haven’t invested in an instapot yet so did stovetop. 

  118. I have a question about the cooking time for red lentils. Here in France, we cook our red (split) lentils for less than 15 minutes or they turn into a purée. Is this the intention with this soup? I’ve made it three times now and it’s always delicious, but I cook the veggies for 10 extra minutes then add my red lentils and cook for 15 more: it’s perfect, the lentils retain their shape and there’s still a bit of texture afterwards. Maybe there’s a different sort of American red lentil I’m not familiar with?

  119. I used reduced sodium chicken broth because I need to keep an eye on it, and I can say this was so amazing. My 5yo devoured it last night for dinner. I can not wait to make it again! Delicious and filling.

  120. I used reduced sodium chicken broth because I need to keep an eye on it, and I can say this was so amazing. My 5yo devoured it last night for dinner. I can not wait to make it again. Delicious and filling.

  121. i made this soup in my Instant Pot and followed the instructions exactly. Mine does not look like the pictures! It was super thick, and as it sat refridgerated, it is almost solid! The flavors are great! Maybe just in a pot on the stove?

  122. Made this soup last night and it was amazing! It was bright and colorful and full of flavor. I made very minor adjustments…used butter instead of olive oil, used juice of full lemon and added 1/2 tsp. of salt. This recipe is a keeper.

  123. Loved this soup… I made it exactly as written.  Very interesting flavor.  I have been eating it for lunch every day this week…I will definitely make it again soon!

  124. Made for dinner last night – it was delicious! You know a soup is a true winner when even the 4 year old eats everything including the spinach!? He usually whines about eating greens, but he ate his portion and asked for more BEFORE asking for more naan. I’m still shocked! 

  125. This was delicious, made in the instant pot. Mine came out very Thích, essentially cooked into a puréed consistency. Personally, that is my preference, so nothing to change!

  126. Gina, is there a reason you don’t have a vegan or plant-based tag? I see you have dairy-free and vegetarian but often these recipes are not vegan. It seems strange to me that such a popular food blogger with a variety of tags wouldn’t have a tag for vegan meals in 2019. I used to use your recipes ALL the time, it would be nice to be able to feel like your blog is a little more accessible to all.

  127. I just finish making this soup and it is delicious!  I cooked it in my Dutch oven exactly as written and I wouldn’t change a thing.
    Gina, thank you for another incredible recipe:  so easy to make,  delicious  and healthy!!  Who would have thought? ????

  128. I purchased 2 lbs of red lentils at the bulk section & made the mistake of not measuring in cups.  The soup turned out too thick so it required about 4 more cups of broth to thin it.  I also made the mistake of using low sodium broth so additional seasoning was required.  Modified, it was good.  

  129. I really liked this. It tastes like a fab Nepali restaurant that I love in Madison, WI. My whole family ate it, even the kids. I will definitely add it to the rotation. Gina, you are fantastic.

  130. This soup checks ALL THE BOXES!!!! Budget friendly (50-60 cents per serving), quick, easy, freezer-friendly, healthy, filling, and ABSOLUTELY DELICIOUS!!! Definitely a one-pot wonder!!!

  131. I LOVE this soup. Wouldn’t change a thing!

  132. Delicious! Used brown lentils and cooked it on the stove. Easy and healthy!

  133. This is easily the best lentil soup I’ve ever tasted! I followed the recipe exactly as written. Fortunately I read the reviews before making it and saw the call out that I shouldn’t use reduced sodium or “no sodium” chicken broth. I bet that makes a huge difference. This is so good. I just wish I would have doubled the recipe! Thanks for making it so easy to make delicious, healthy food!

  134. This was delicious and made for lunches all week.  

  135. This soup is wonderful! So flavorful and filling! I will definitely make this again. Thank you for so many wonderful recipes!

  136. I just made this and LOVE it! I added extra spinach and a whole Meyer lemon. It will make for good lunches this week.

  137. Frankly I was shocked at how delicious this simple recipe is! Made a half batch in the Instant Pot and it came out creamy and full of flavor. I actually liked the texture better than if the lentils had remained intact. I resisted the urge to tinker with the recipe and I’m glad I did. Added a teaspoon of ghee to top my bowl…perfect!

  138. I made this exactly as written and it was delicious. 5 star recipe. Thanks Gina.

  139. Made this a few days ago and we’re still munching on it. Super tasty! I used full salt chicken broth, only 5 cups because I didn’t get enough at the store (oops), and also I was cooking in the Instant Pot, which requires less liquid. It has a strong chicken broth flavor, so I think next time I would try with Veggie Broth. Or half chicken, half veggie. The IP definitely gives it a mushier texture, but the taste is so good, I don’t mind at all. Plus it’s very filling! Thanks, I love your recipes!

  140. I thought I had yellow lentils but I actually had yellow split peas. Can they be used interchangeably and if so do I need to make any changes to the recipe? Also, I would like to add chicken. I have raw cubed chicken, would it be good if I just put it in at the beginning and then i could shred the chicken when it cooks?

  141. I was so excited to try this last night! I used the instantpot method, and i almost felt like 15 min was too long. Lentils were mushy, and thick like mashed potatoes. Even after sitting for a few minutes- the soup was hard. I will definitely try again, but maybe the stovetop method instead.

  142. We made this soup last night.  It was delicious & very easy.  We will definitely make it again!

  143. I bought I had i had low lentils but I actually had yellow split peas- could I use them or should I wait until I get red or yellow lentils

  144. Just made this and it was DELICIOUS! My normally meat-eating husband wolfed down 2 bowls. I used split lentils and the IP and the soup was definitely thick, similar to split pea soup. Will try it in stovetop next time but will definitely make it again! Yum! 

  145. This was DELICIOUS and so easy! It was dinner for 2 for 2 nights. Bonus is the 1 Freestyle point since I just joined Weight Watchers.

  146. This was so quick, easy, and delicious! It smelled spicy when I was cooking it, so I was shocked by the combination of spice and sweetness from the carrots (I doubled the carrots, onions, and garlic) – YUM! Thank you for this easy, healthy meal.

  147. Delicious!  I forgot to add the parsley at the end…. guess I’ll have to make it again sometime soon 🙂

  148. Just made this for the first time. I’m on WW and I actually had all the ingredients in my pantry! Absolute success. Will be making again for sure. Thank you for sharing.

  149. Hi, and thank you for being here. I made this lentil soup w/spinach…and while I love both, and really love curry I thought this would be heaven for me. However I made a big big mistake that I hope others might be aware of. When putting in the ingredient turmeric, I added too much ….my error. I thought it would not be a prob. since I use and enjoy this ingredient, however it was horribly strong, so in trying to amend it I added more chicken broth…but still didn’t work. Very disappointed that I had to throw out the whole pot. I realize this sometimes (rarely) happens, but it does. Just will always remember now to temper my urge to add more turmeric just because I  like the flavor.

  150. Tried it tonight and loved it. Thank you for keeping my home in delicious, easy, healthy recipes. I appreciate your work!

  151. I made this tonight and it was delicious!  Full of flavor. I’m already looking forward to the leftovers!

  152. Just made this tonight and its delish! Thank you!

  153. Hello, I love the recipes on this site! Can this soup be made in the crockpot?

  154.  This is a great base recipe but I see now why others were saying it was too bland.  This is my third time making this and I have found making 4 small changes brought up the flavour a lot (in addition to ensuring it’s NOT made with low-sodium broth): 1) I reduce the broth to 6 cups-8 was too much 2) added 1 tsp of curry 3) added 1/2 tsp of thyme 4) added a small can of diced tomatoes. Even throw in a shake or 2 of red pepper flakes. It’s a keeper 🙂

  155. I made this today, but used low sodium broth. It was delicious, but I felt like something was missing. After reading other reviews, it seems like it could be the broth. It was still great and I would make it again!

  156. Wonderful! This is very similar to an ancient WW recipe I loved. I added 2 chicken breasts in the beginning and added 2 tsp of curry powder and reduced the turmeric to 1/2 tsp to mimic the flavor of the old WW soup I loved. We ate this for lunch today with crushed red pepper sprinkled on our servings and it was wonderful! A great lunch staple for this week. 

  157. I made this with full sodium chicken broth and cooked in the instant pot as directed.  I was busy at the 15 min natural pressure release time and didn’t check on it till about the 45 minute mark.  The consistency was thick but not too thick.  The flavors were amazing with the fresh lemon juice.  That said, my leftovers turned into a thick sludge!  To compensate, I reheat in the microwave with lots of chicken broth to thin it and add a squeeze of lemon and avocado before eating.  Delicious but beware, it makes a lot of soup!

  158. If I make this to eat for lunches this week do I need to wait to add the spinach everyday or do I add it all at once?  

  159. Made this soup Last night it was delicious thanks for a new take on lentil soup will definitely make this more often

  160. has anyone ever done this in a slow cooker? Wondering about timing….

    • I made this in my crock pot yesterday. I omitted the oil and just threw everything EXCEPT the spinach, parsley and lemon juice. Cooked on low for 8 hours then added the spinach, parsley and lemon juice. I found it needed a little more cumin, salt and pepper but came out amazing!!

  161. What a great recipe for a snowy Sunday! Definitely my type of meal.
    I didn’t have lemon so I used half of the juice of a tangerine! It was delicious anyway 🙂

  162. I made this and used green lentils and mushroom broth.  It was awesome.

  163. I followed the instant pot method and my lentils were really overdone and mushy. What that being said, it didn’t really bother me as it had a creamy texture and the flavor was great. I’d you want to maintain the integrity of the lentils, reduce the cook time.

  164. Made this soup today- it was delicious! My family loves your recipes!!

  165. It came out delicious. You definitely need to add salt to taste if you use low sodium broth. I also threw in a handful of cherry tomatoes that were starting to get a little soft, which added another punch of color and flavor, but they were not needed.

  166. I cooked this in my IP and it was very bland and thick. After reading the comments, I’ll make sure I use normal chicken broth (normally an Aldi shopper so I’ll stock up on Swanson). My soup had no identifiable lentils when fully cooked and I did quick release. I will try again. 

  167. Made this yesterday as written, with one exception: started with 4 oz of diced pancetta, which I put in almost everything. Given the choice of vegetable or chicken stock, I used chicken. My husband and I thought it was sensational, although next time I might add a little more cumin. I wondered whether this was a case of needing more spice when cooking in the IP. Thanks.

  168. This soup is absolutely delicious. I made mine on the stove this morning. My whole family loves it. Thanks, Gina!

  169. This soup was amazing! I added juice of a whole Lemmon and some zest and also some cracked peppercorns, really wonderful flavor and texture.

  170. Looks delicious….going to make this today, too cold to go out!!! Can I use green lentils instead of red or yellow? Thanks!

  171. I have red split lentils. Can I use them and how would it change the cooking time?

  172. Hi 
    I used 2 1/3 c dry  red lentils , was I supposed to use 2 1/3 cup of cooked red lentils ? I just double checked the texture after having been in the refrigerator all day & it is like thick hummus . Thank you for clarifying 

  173. Excited to make this but I don’t see how the nutritional information can be correct – making just the bag of lentils alone would come out to more calories per serving 

  174. I’m out of spinach. Would arugula work?

  175. I just made this and it was delicious!  Another great recipe.  Thanks!

  176. I just made this.  Used juice of the whole lemon, but otherwise just as written. It is the best lentil soup I have ever had!!  

  177. I’ve made this twice and it is fabulous!!!  The 2nd tins I used vegetable broth and that is my favorite way. Subbed kale as that was all I had and it turned out great. Thank you for this great recipe!  

    PS any tips on freezing and how to reheat?  I have anxiety around freezing ha ha 

  178. Very tasty , it solidified once it sat for awhile, & I followed your exact recipe , I suppose once I reheat it will be like a soup or I will just add more broth , love all your recipes 

  179. OMG!! Made this soup last night – it is so so good!! My fiancé absolutely loved it!! 
    He’s getting is wisdom teeth pulled next week and asked for this soup when he’s
    down for the count. It will be perfect!! 

  180. It looks same as my native recipes and I’m so excited to taste and thank you so much for your amazing recipes.

  181. This is definitely a keeper! Made it in the instant pot and used the immersion blender and pureed it prior to adding spinach and lemon juice. I substituted cilantro instead of parsley as I thought it would be a better combination with the Indian spices. Next time I would probably add a bit more heat and only puree a little. This will be on the rotation for soups this winter! Thanks Gina!

  182. OMG! haven’t liked other lentil soups but this one is outstanding!! I was looking for something healthy & different and this fit the bill perfectly. I added Himalayan sea salt and made half the recipe with almost all the spices. Definitely going in my frequent file 🙂

  183. This was good, but a little bland. I ended up putting a Tbsp. of oil in a small pan and cooking a tsp of both mustard seed and cumin seed until the mustard seeds along with 3 dryed chopped red chillis. (Kind you get from the asian store), and cooked that until the mustard seeds began to pop, then added another couple cloves of chopped garlic. and cooked that for another 30 sec, then dumped the whole thing into the soup and mixed it up. Made a world of differance. (I also used the yellow lentils, I prefer the texture over the red).

  184. Incredible!  I have been craving a good exotic soup and this one hit the spot and then some. My husband and I loved it. I added a little more lemon, just because I love lemon.  I used my emmersion blender to thicken it some before adding spinach and parsley.  It was easy to make and I had everything I needed. Served it with a salad and one of my homemade baguettes. Yummers!!!

  185. Really tasty, quick and filling. Thanks

  186. Can I use brown lentils as I don’t have enough red? Wanted to make now ????

  187. Soup was excellent!

  188. I made this tonight and it was fast and easy. I added salt at the end, and I cooked up some sausage slices for my husband, who was looking for the meat. It was nourishing and filling. It’s a cold, rainy day here in the Pacific Northwest!

  189. It needed a little salt, but was filling and nourishing. I served sausage slices alongside for the hub.

  190. Excellent and worked with frozen spinach too!

  191. This was excellent – I didn’t have fresh parsley or spinach, so substituted frozen spinach and dried parsley and it was very flavourful and filling. Thank you!

  192. Soooo good.  Added a little pepper but otherwise made exactly as written.  I finished eating 30 minutes ago and am still thinking about this soup!

  193. Perfection! Made this today just as it was written and it was delicious! My whole family loved it, kids included! Best lentil soup I’ve ever had. Thank you! 

  194. Making this soup tonight! Thanks Gina.

  195. ok, this might seem like a stupid question, but I am not familiar with lentils – did you use dried beans or canned?

  196. I made this soup yesterday and I was disappointed; it isn’t terribly flavorful (but I’m going to work with the leftovers). In addition, the nutrition facts seem to work out to more than 1 point for WW.  I have made other Skinnytaste recipes so perhaps this is just a one-off.

    • This has so much flavor, if yours didn’t perhaps you change something? Or used low-sodium broth (which would then need more salt). You have to use recipe builder to get accurate points, the calculator will add points to 0 point foods in the n.i.

    • I used no salt added broth.  It was bland which I expected.  We just added salt and pepper to each bowl to suit each of us.  I don’t even use the reduced sodium broths as we find them too salty.  A delicious soup.

  197. Yes, I made this delicious looking soup yesterday.
    It was the blandest soup I have made, and although beautiful with its rich colors. I added salt, etc, but finally through some hot sauce in just to finish it off. I would not make it again nor pass on the recipe.

  198. This looks so good! Will be stocking up to make during the impending snow storm coming to the NE.

  199. As good as this sounds – can this be made with pearl couscous instead?

  200. In what step would you add chicken,  if you were going to add it? I need the protein for my growing baby in my tummy. ????

  201. Made this tonight!  It was awesome!  So much flavor.

  202. Can you add yukon potatoes to this? If so, at what point should they be added?

    I am enjoying your recipes. Thank you for sharing them.

  203. Soup was delicious.  Mine may have overcooked in instant pot.  There was no need to use immersion blender as all lentils seemed to puree themselves. Any ideas for keeping a little more structure to the lentils?

  204. I recommend using Chicken Broth. I used low sodium Vegetable Broth because my daughter is a vegetarian and I wasn’t crazy about the flavor. But it definitely had great potential!

  205. Hi! I entered this into MFP and I just can’t seem to get the same nutrition breakdown that you do for 8 servings. I’ve done it manually by ingredient too and it keeps coming out closer to 32g of carbs. It’s cooking right now and I can’t wait to try it!

  206. Trying this tomorrow! Thanks so much Gina! <3

  207. Trader Joes has pre cooked lentils. Is this recipe with dry or can I use the precooked?

    Thank you

  208. Hi! 
    I was wondering if you ever soak your lentils before cooking? 

  209. Thank you for this recipe! I saw it on your blog yesterday as I was thinking about dinner and it was perfect. I didn’t have any parsley or lemon juice. Instead, I pureed the soup before adding a whole brick of frozen chopped spinach, and then added in some dried tomatoes (homegrown in my mom’s garden). It turned out absolutely delicious!

  210. This sounds delicious! Could you add chicken to this soup? Would you cook the chicken in the soup (would you need to add more broth)?

  211. I’m so excited to try this recipe! I love a hearty soup. Would green lentils be alright in this recipe too?

  212. Dry lentils or cooked lentils?

  213. Dinner tonight!!! I have some beautiful sweet potatoes, and I think I’ll sub those in for the carrots.

  214. Is there any differences in taste or texture between a Dutch oven and Instapot?  I gave both but am curious if one produces better results. 

  215. This looks so yummy!!! I think, if I get time to shop today, this soup will be on the menu for tonight!

  216. Thank you for this! I have all of these ingredients in my kitchen right now! My lentils are already cooked. Should I reduce the liquid?