Go Back

Red Lentil and Spinach Soup

Thick and comforting, this creamy textured soup is the one you’ll want as the weather turns cool. It’s full of nourishing, mineral-rich ingredients such as red lentils and leafy spinach. Its flavour gets a great start with a rich and aromatic vegetable base featuring garlic and ginger and subtle smoky flavour from sweet paprika. The finishing touch comes from a squeeze of lemon to balance all the flavours.
Print Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • 3 garlic cloves minced
  • 1 teaspoon grated gingerroot
  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely diced onions
  • ½ cup finely diced celery
  • 1 cup finely diced carrot
  • 1 tablespoon sweet smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt divided
  • 1 ¼ cup diced potato
  • 1 ½ cups red lentils
  • 6 cups low-sodium vegetable stock divided
  • 4 cups baby spinach
  • 1 lemon zested and cut into wedges

Method
 

  1. In large saucepan over medium-low heat, sauté garlic and ginger in olive oil for 2 to 3 minutes. Add onion and celery and continue to sauté for a further 5 minutes, until onions are translucent. Add celery, carrots, sweet smoked paprika, and 1/4 teaspoon salt. Stir and continue to sauté for 2 to 3 minutes.
  2. Next, add potatoes and lentil, stirring well to coat, and 4 cups of stock. Simmer, increasing heat to medium if necessary, for approximately 20 minutes, until lentils and potatoes are soft. Add spinach, remaining 1/4 teaspoon salt, and remaining 2 cups stock. Cover with lid and cook for 5 minutes or until spinach is just wilted.
  3. Spoon into bowls and sprinkle lemon zest over each serving. Serve wedges on the side and squeeze into soup before eating.