Go Back
+ servings
Bowl of red lentil soup served with bread slice
Print

Spinach Lentil Soup

Red Lentil Soup made is Vegan and Gluten-free. With spinach, carrot and lots of warm spices, this soup is really hearty and healthy.
Course Soup
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 320kcal

Ingredients

  • 1.5 cup red lentils (Ref Notes 1)
  • 8 cups Vegetable stock/ water
  • 1 tbsp Vegetable oil
  • 1 small Onion
  • 1 tbsp Garlic Minced
  • 1 large tomato Chopped
  • 1 large carrot Chopped
  • ½ tsp turmeric
  • ½ tspn Cumin powder (optional)
  • 1 tbsp Mild Curry Powder
  • 1 tspn Paprika
  • 3 cups spinach Tightly packed
  • Salt and pepper to taste
  • half lemon wedge
  • fresh coriander leaves

Instructions

  • Heat oil in a heavy bottom pot. When medium hot, add chopped onion followed by garlic.  Saute 2-3 minutes. The onion will start to soften and no more raw smell of garlic. 
  • Stir in chopped tomato and Carrots. Saute for a minute and let the veggies soften.
  • Add all the spices turmeric, cumin, curry powder, paprika. Saute for a minute. This helps to develop the flavour.
  • Stir in washed lentil and stock/water to the pot. Season with salt. 
  • Once it comes to a rolling boil, reduce the flame and let it cook covered for another 20 minutes. 
  • When the lentil is almost cooked and carrot is tender, add Spinach to the pot.
  • Mix well and let it simmer for 5 more minutes. 
  • Stir in fresh lemon juice. Adjust the seasoning and add more salt and pepper if required. 
  • Garnish with fresh coriander leaves when serving. 

Notes

  1. To cook lentil faster, soak the lentils for 10-15 mins. Then drain and add to the pan.

Nutrition

Serving: 200g | Calories: 320kcal | Carbohydrates: 52g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Sodium: 1915mg | Potassium: 884mg | Fiber: 22g | Sugar: 7g | Vitamin A: 5880IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 6.5mg