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.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups fresh spinach, roughly chopped
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional)
Liquids
- 1 tablespoon olive oil
- 1 can (14 ounces) diced tomatoes
- 6 cups vegetable broth
Other
- 1 cup dried lentils (green or brown), rinsed
- Fresh cilantro for garnish (optional)
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
