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Red Lentil Soup with Spinach

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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:

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Red Lentil Soup

4.61 from 166 votes
1
Cals:255
Protein:17
Carbs:40
Fat:3
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.
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.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Yield: 8 servings
Serving Size: 1 1/4 cups

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.

Last Step:

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Nutrition

Serving: 1 1/4 cups, Calories: 255 kcal, Carbohydrates: 40 g, Protein: 17 g, Fat: 3 g, Sodium: 590 mg, Fiber: 16 g, Sugar: 3.5 g

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Photo credit: Jess Larson