Introduction and Quick Summary

Have you ever craved a dish that warms your soul while nourishing your body? Imagine a steaming bowl of red lentil soup with spinach, rich in flavor and vibrant in color. This delightful dish combines the earthy taste of red lentils with the fresh green of spinach, creating an inviting aroma that fills your kitchen.

Whether it’s a chilly evening or you just need some comfort food, this red lentil soup is perfect for any occasion. Packed with protein and vitamins, it not only satisfies your hunger but also offers health benefits. You’ll find that each spoonful is creamy yet light, making it an ideal choice for lunch or dinner. Prepare to enjoy a bowl of goodness that leaves you feeling energized and fulfilled.

Why You’ll Love This Red Lentil Soup with Spinach

• Nutritious Base: Red lentils are an excellent source of protein and fiber, making this soup both filling and healthy.
• Quick to Prepare: With minimal ingredients and simple steps, this recipe can be ready in under 30 minutes.
• Versatile Recipe: You can easily customize this soup by adding seasonal vegetables or spices to suit your taste.

Ingredients for Red Lentil Soup with Spinach

Here’s what you’ll need to make this delicious dish:

• Red Lentils: Use about one cup of rinsed red lentils; they’re quick-cooking and have a mild flavor.
• Fresh Spinach: Two cups of washed spinach will add vibrant color and nutrients; opt for organic if possible.
• Onion: One medium onion diced will provide a savory base for your soup.
• Garlic Cloves: Two minced garlic cloves enhance the flavor profile; fresh garlic is always best.
• Carrot: One diced carrot adds sweetness and texture; choose firm carrots for optimal freshness.
• Vegetable Broth: About four cups of low-sodium vegetable broth serves as the liquid base; it keeps the soup hearty without overwhelming flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Red Lentil Soup with Spinach

Follow these simple steps to prepare this delicious dish:

Step 1: Sauté Aromatics

In a large pot over medium heat, add a tablespoon of olive oil. Once hot, sauté one diced onion until translucent, about five minutes. Add minced garlic cloves and diced carrot; cook for another two minutes.

Step 2: Add Lentils and Broth

Stir in one cup of rinsed red lentils along with four cups of vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to medium-low.

Step 3: Simmer

Cover the pot and let it simmer for about fifteen minutes or until the lentils are tender. Stir occasionally to prevent sticking.

Step 4: Incorporate Spinach

Once the lentils are soft, add two cups of fresh spinach to the pot. Stir well until wilted, which should take about two minutes.

Step 5: Seasoning

Season your soup with salt and pepper according to your taste preferences. Feel free to add herbs like thyme or cumin for extra flavor.

Step 6: Serve

Transfer to bowls and garnish with additional spinach or a drizzle of olive oil if desired. Enjoy warm.

Tips and Tricks

Here are some helpful tips to ensure the best results for your dish:

• Rinse Lentils Thoroughly: Always rinse your red lentils before cooking to remove any dust or debris.
• Adjust Consistency: If you prefer a creamier texture, use an immersion blender after cooking to puree part of the soup.
• Add Spice: For those who enjoy heat, consider adding a pinch of cayenne pepper or chili flakes during cooking.

Mistakes to avoid

• Using the wrong type of lentils: When preparing Red Lentil Soup with Spinach, it’s essential to use red lentils specifically. Unlike green or brown lentils, red lentils cook down quickly and create a smooth texture. If you substitute them, your soup may turn out grainy and lose its creamy consistency. Stick to red lentils for the best results in flavor and texture.
• Overcooking the spinach: Spinach is a delicate green that wilts quickly when cooked. If you add it too early in the cooking process of your Red Lentil Soup with Spinach, it can become mushy and lose its vibrant color. Add spinach during the last few minutes of cooking to maintain its texture and nutritional value. This small adjustment makes a significant difference.
• Neglecting seasoning: Proper seasoning is crucial for any soup, particularly for Red Lentil Soup with Spinach. Many people forget to taste as they cook, which can lead to bland results. Use salt, pepper, and spices like cumin or coriander to enhance flavors. Remember to adjust seasoning towards the end of cooking after all ingredients have melded together for optimal flavor.

Serving Suggestions

This Red Lentil Soup with Spinach is versatile and pairs wonderfully with:

• Crusty bread: A slice of warm crusty bread complements the soup perfectly.
• Salad: A fresh green salad balances the meal with crunch and freshness.
• Rice or quinoa: Serve over cooked rice or quinoa for added texture and nutrition.

FAQs

What makes Red Lentil Soup with Spinach unique?

Red Lentil Soup with Spinach stands out due to its rich flavor profile and nutritional benefits. The combination of spices like cumin and paprika gives it a warm undertone that enhances the lentils’ natural earthiness. Additionally, incorporating spinach not only boosts its health benefits but also adds vibrant color, making it visually appealing as well.

Can I use dried herbs instead of fresh?

Absolutely. If you don’t have fresh spinach on hand or prefer dried herbs, you can substitute them in your Red Lentil Soup with Spinach recipe. Use one teaspoon of dried herbs like thyme or oregano per cup of broth instead of fresh herbs for your desired flavor.

How can I store leftovers of Red Lentil Soup with Spinach?

Storing leftover Red Lentil Soup with Spinach is simple. Allow it to cool completely before transferring it into airtight containers. You can keep it in the refrigerator for up to five days or freeze it for up to three months. Make sure to reheat thoroughly before serving again.

Is Red Lentil Soup suitable for meal prep?

Yes. This Red Lentil Soup with Spinach is perfect for meal prep due to its durability when stored correctly. Prepare a big batch at once; portion it into containers for easy lunches or dinners throughout the week. Its flavors even deepen after sitting in the fridge overnight.

Conclusion for Red Lentil Soup with Spinach

In conclusion, making Red Lentil Soup with Spinach offers numerous advantages both in terms of taste and nutrition. This hearty dish combines flavorful ingredients that provide essential nutrients while being easy to prepare. With its versatility in serving options, you can enjoy this soup alongside various accompaniments that enhance your dining experience. Whether you’re looking for comfort on a chilly day or a wholesome meal prep option, this recipe checks all boxes. Enjoy every spoonful knowing you’re nourishing your body deliciously.

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Red Lentil Soup with Spinach

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• Author: Ann Foster
• Total Time: 30 minutes
• Yield: Serves 6

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Description

Red Lentil Soup with Spinach is a nourishing and flavorful dish that warms both heart and soul. This quick and easy recipe combines the earthy essence of red lentils with vibrant spinach, making it perfect for a cozy lunch or dinner. Bursting with protein and fiber, this vegetarian soup not only satisfies hunger but also supports overall health. With just under 30 minutes of your time, you can whip up a creamy yet light bowl of goodness that’s sure to energize and delight.

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Ingredients

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• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 4 cups vegetable broth
• 2 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• 2 tablespoons olive oil

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent.
2. Add minced garlic and diced carrots; cook for about five minutes until softened.
3. Stir in rinsed red lentils and vegetable broth; bring to a boil then reduce to low heat.
4. Simmer for about 20 minutes or until lentils are tender.
5. Mix in chopped spinach and cook for an additional five minutes. Season with salt and pepper before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Cooking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 bowl (approximately 300g)
• Calories: 220
• Sugar: 3g
• Sodium: 340mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 0mg