If you’ve been searching for a wholesome and soul-warming dish, then you’re in for a treat with this Curried Lentil Soup With Spinach. This vibrant, cozy soup marries fragrant spices with hearty lentils and fresh, tender spinach, creating a bowl of comfort and nutrition that feels like a warm hug on a chilly day. It’s the kind of recipe that comes together easily yet bursts with flavor in every spoonful, making it a perfect go-to for both weeknight dinners and impressive gatherings.

Curried Lentil Soup With Spinach Recipe - Recipe Image

Ingredients You’ll Need

These simple ingredients are the heroes of our Curried Lentil Soup With Spinach, each bringing essential flavor, texture, and color that transform humble staples into a dazzling meal. From the earthy lentils to the zing of fresh lemon juice, every element plays a crucial part.

Olive oil: Adds a silky base for sautéing and builds depth of flavor.
Medium onion, diced: Offers sweetness and aromatic richness as it softens.
Garlic, minced: Infuses the soup with a fragrant, savory punch.
Ginger, minced: Brings warmth and subtle spice that complement the curry powder.
Carrots, diced: Introduce a subtle sweetness and vibrant color.
Celery, diced: Adds a mild bitterness and crunch that balances the flavors.
Dried lentils (green or brown), rinsed: The hearty protein-packed star of the soup.
Ground cumin: Imparts a nutty, earthy aroma that is essential in curry blends.
Ground coriander: Provides a citrusy undertone, enhancing brightness.
Curry powder: A fragrant blend that ties all the spices together beautifully.
Diced tomatoes (14 ounces): Add body, acidity, and sweetness to the broth.
Vegetable broth: The flavorful liquid base that brings everything together.
Fresh spinach, roughly chopped: Offers a lush, green freshness that wilts perfectly into the soup.
Salt and pepper, to taste: Essential seasonings to elevate every bite.
Lemon juice (optional): Brightens and lifts the whole dish with a fresh zing.
Fresh cilantro (optional): Adds a pop of herbal vibrancy when garnishing.

How to Make Curried Lentil Soup With Spinach

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Toss in your diced onion and sauté until it’s beautifully translucent, teasing out its natural sweetness. This 5-minute step builds a flavorful foundation you’ll thank yourself for later.

Step 2: Add Garlic and Ginger

Next, stir in the minced garlic and ginger. Let them cook for 1 to 2 minutes until their aromas become intoxicating, a sure sign that your soup is on its way to something special. This step releases those delicious notes that make the curry flavor irresistibly inviting.

Step 3: Toss in Carrots and Celery

Introduce the diced carrots and celery to the pot. Cooking these for another 5 minutes softens them just enough to meld perfectly into the soup, bringing subtle crunch and vibrant color to the mix.

Step 4: Spice and Lentils Time

Now the magic truly begins—stir in the rinsed lentils along with the cumin, coriander, and curry powder. Mix everything well so the lentils and veggies get a cozy coating of spices that will develop deep flavor as they cook.

Step 5: Add Tomatoes and Broth

Pour in the diced tomatoes with their juices followed by the vegetable broth. Bring everything to a rolling boil—it’s exciting to see all those ingredients come together into a rich tapestry of anticipation.

Step 6: Simmer to Tender Perfection

Reduce the heat to low, cover the pot, and let your soup simmer away for about 25 to 30 minutes. This slow simmer softens the lentils until tender and tenderly melds all flavors into a harmonious blend.

Step 7: Wilt in the Spinach

Just five minutes before the end of cooking, add the chopped spinach and stir it in. Watch it rapidly wilt and mingle with the lentils, adding gorgeous green color and a fresh, nutritious boost.

Step 8: Season and Brighten

Finally, season with salt and pepper to your liking. Stir in a tablespoon of lemon juice if desired—this optional step adds a lively brightness that balances the rich spices perfectly. Your Curried Lentil Soup With Spinach is now ready to serve!

How to Serve Curried Lentil Soup With Spinach

Garnishes

Garnishing is your chance to make the soup even more inviting. Fresh cilantro sprinkled on top provides a fresh, herbal lift that complements the spices beautifully. You could also add a dollop of yogurt or a sprinkle of toasted nuts for a creamy or crunchy contrast.

Side Dishes

This soup pairs wonderfully with warm, crusty bread or naan, perfect for dipping and soaking up every last savory drop. A simple side salad or a fragrant rice pilaf also makes great companions to round out the meal.

Creative Ways to Present

For an elegant party, serve the Curried Lentil Soup With Spinach in small cups or shot glasses as an appetizer. Alternatively, layering it over a bed of quinoa or barley transforms it into a hearty, wholesome bowl meal enhanced by texture and layers of flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Curried Lentil Soup With Spinach keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even more delicious the next day.

Freezing

This soup freezes like a dream. Portion it into freezer-safe containers and it will last for up to 3 months. Just remember to leave some headspace to allow for expansion when it freezes.

Reheating

When ready to enjoy, thaw in the fridge overnight if frozen, then warm gently on the stove over medium heat, stirring occasionally. Add a splash of water or broth if it feels too thick, and adjust seasoning as needed to refresh the flavors.

FAQs

Can I use red lentils instead of green or brown?

Absolutely! Red lentils cook a bit faster and tend to break down more into a creamy texture, which will give your Curried Lentil Soup With Spinach a silkier consistency.

Is this soup vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free as long as you use a gluten-free vegetable broth, making it a safe and nourishing choice for many dietary needs.

Can I substitute the spinach with other greens?

Definitely! Kale, Swiss chard, or collard greens all work beautifully as alternatives, just add them towards the end of cooking so they retain some texture and color.

How spicy is the soup?

This Curried Lentil Soup With Spinach has a mild warmth from the curry powder, but it’s not overly spicy. You can easily adjust the heat by adding chili flakes or a pinch of cayenne if you prefer more kick.

What’s the best way to make this soup creamier?

If you like a creamier texture, stir in a splash of coconut milk or blend a portion of the soup before adding the spinach to create a luscious finish without losing the hearty feel.

Final Thoughts

There’s so much comfort and flavor packed into this Curried Lentil Soup With Spinach that it’s sure to become a favorite in your kitchen. Whether you’re warming up after a busy day or nourishing yourself with wholesome goodness, it’s a recipe that feels like a celebration in every bowl. Give it a try, and get ready to fall in love with one of the coziest, most flavorful soups you’ll ever make.

Curried Lentil Soup With Spinach Recipe

★★★★★

4.7 from 12 reviews

Author: Sophie
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Curried Lentil Soup with Spinach is a hearty and comforting dish packed with protein-rich lentils, vibrant spices, and fresh spinach. Perfect as a wholesome vegetarian meal, it combines warming curry flavors with fresh vegetables for a nourishing and flavorful experience.

Instructions

Heat aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add garlic and ginger: Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Cook vegetables: Add the diced carrots and celery, cooking for an additional 5 minutes until they begin to soften.
Add lentils and spices: Stir in the rinsed lentils, ground cumin, ground coriander, and curry powder. Mix well to coat the vegetables.
Add liquids and tomatoes: Pour in the diced tomatoes with their juices and vegetable broth. Bring the mixture to a boil.
Simmer soup: Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, until the lentils are tender.
Add spinach: In the last 5 minutes of cooking, add the chopped spinach and stir until wilted.
Season and finish: Season with salt and pepper to taste, and stir in the lemon juice if using for added brightness.
Serve and garnish: Serve hot in bowls and garnish with fresh cilantro if desired.

Notes

Use green or brown lentils as they hold their shape well during cooking.
If you prefer a creamier texture, blend a portion of the soup before adding spinach.
Adjust the curry powder amount to suit your preferred spice level.
For protein boost, add cooked chicken or tofu as an optional add-in.
The lemon juice is optional but adds a nice brightness to balance the spices.
This soup freezes well—store in airtight containers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 cup (about 240 ml)
Calories: 210
Sugar: 5 g
Sodium: 480 mg
Fat: 5 g
Saturated Fat: 0.7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 10 g
Protein: 13 g
Cholesterol: 0 mg

Keywords: curried lentil soup, spinach soup, vegetarian soup, healthy lentil recipe, Indian spiced soup, easy lentil soup