Lemony Red Lentil Soup with Spinach

This Lemony Red Lentil Soup with Spinach is everything you want in a cozy bowl of comfort — it’s warming, creamy without any cream, and packed with good-for-you ingredients. The red lentils simmer down into a velvety base, while garlic, cumin, and smoked paprika give it depth. A squeeze of fresh lemon juice at the end lifts the entire pot, and the handful of fresh spinach stirred in brings color, nutrients, and balance.

Why You’ll Love This Recipe:

Naturally vegan, gluten-free, and high in fiber

1. Simple pantry-friendly ingredients

2. Ready in under 40 minutes

3. Cozy and nourishing without feeling heavy

4. Meal-prep and freezer-friendly

Final Thoughts:

This Lemony Red Lentil Soup with Spinach is the perfect one-pot wonder — comforting, budget-friendly, and full of flavor. The zesty lemon at the end makes it feel lighter than your typical lentil soup, while the warm spices keep it grounded and satisfying. It’s a hug in a bowl — and one you’ll want to keep on repeat.

Yield: 4 servings

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Lemony Red Lentil Soup with Spinach

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This Lemony Red Lentil Soup with Spinachis everything you want in a cozy bowl of comfort — it’s warming, creamy without any cream, and packed with good-for-you ingredients. The red lentils simmer down into a velvety base, whilegarlic, cumin, and smoked paprikagive it depth. A squeeze offresh lemon juiceat the end lifts the entire pot, and the handful offresh spinach stirred in brings color, nutrients, and balance.

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Ingredients

• 1 tbsp olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika (or regular paprika for a milder flavor)
• 1 cup red lentils, rinsed well
• 4 cups vegetable broth
• 1 cup water
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• Juice of 1 lemon (about 2 tbsp)
• 2–3 cups baby spinach, roughly chopped
• Optional toppings: extra lemon wedges, chili flakes, parsley, or a dollop of yogurt

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in garlic, cumin, and smoked paprika and cook for another 1–2 minutes until fragrant.
2. Add red lentils, broth, water, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the lentils are soft and breaking down.
3. Stir in chopped spinach and simmer for another 2–3 minutes until wilted. Remove from heat and add lemon juice. Taste and adjust seasoning.
4. For a smoother texture, use an immersion blender to partially or fully blend the soup. You can also leave it chunky for more texture.
5. Ladle into bowls and garnish with extra lemon juice, chili flakes, parsley, or a swirl of coconut yogurt.

Notes

Add more veggies: Stir in chopped carrots or celery at the beginning

Creamier version: Add a splash of coconut milk or blend fully

Add protein: Top with roasted chickpeas or shredded rotisserie chicken

Meal prep: Keeps well in the fridge for up to 5 days or freezer for up to 3 months

Nutrition Facts

Calories

223

Sugar

4 g

Protein

13 g

Fat

4 g

Carbs

35 g

Sat. Fat

1 g

Cholesterol

0 mg

Fiber

15 g

Net carbs

20 g

Sodium

1251 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.