Spinach and Lentil Soup
A warming Indian-inspired spinach and lentil soup with cumin and garlic, finished with a squeeze of lemon. Red lentils break down into a creamy base while fresh spinach is stirred in at the end for bright color and texture. Ready in under an hour.
Steps
Before you start
- Rinse the red lentils under cold water until the water runs clear
- Measure out and roughly chop the spinach so it's easier to stir in later
- Have your vegetable broth ready (homemade or store-bought)
Toast the cumin
- Heat the olive oil in a large 4-quart pot over medium heat.
- When the oil is shimmering, add the cumin seeds and toast for about 1 minute, stirring occasionally, until fragrant and lightly browned.
- You'll smell the warm spice aroma—that's your signal.
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Ready when: Cumin seeds are fragrant and light brown
Tip: Don't let the seeds burn—they go from fragrant to bitter quickly.
Sauté aromatics
- Add the diced onion to the toasted cumin and cook for 4–5 minutes, stirring often, until the onion is softened and golden at the edges.
- Add the minced garlic and grated ginger (if using) and cook for another 1 minute, stirring constantly, until the mixture is very fragrant.
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Ready when: Onion is softened and pale golden; garlic is fragrant
Tip: Stir constantly once you add garlic to prevent it from browning and turning bitter.
Add turmeric and lentils
- Stir in the ground turmeric and cook for 30 seconds until combined and fragrant.
- Add the rinsed red lentils and stir well to coat with the spiced oil.
- Cook for 1 minute, stirring occasionally.
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Ready when: Lentils are coated and mixture is fragrant
Tip: Cooking the spices before adding liquid helps bloom their flavors and prevents a raw taste.
Add broth and bring to a boil
- Pour in the 6 cups (1.4 L) of vegetable broth.
- Stir well, scraping up any flavorful bits stuck to the bottom of the pot.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
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Ready when: Liquid reaches a rolling boil
Tip: Stir the bottom of the pot to avoid any lentils sticking and scorching.
Simmer until lentils break down
- Reduce the heat to medium-low and simmer gently for 20–25 minutes, stirring occasionally.
- The red lentils will break down and create a naturally creamy base.
- The soup should thicken as the lentils disintegrate.
- You're done when there are no whole lentils visible and the broth is noticeably thicker.
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Ready when: Lentils are completely broken down and soup is thick and creamy
Tip: Stir every 5–7 minutes to prevent sticking and ensure even cooking.
Stir in spinach
- Add the chopped spinach to the pot in two additions, stirring after each addition until wilted.
- The first handful will wilt quickly (about 30 seconds), then add the rest.
- Stir until all the spinach is bright green and completely wilted, which takes about 1–2 minutes total.
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Ready when: All spinach is wilted and bright green
Tip: Add spinach in batches so it doesn't clump and stays evenly distributed in the broth.
Season and finish
- Taste the soup and season with kosher salt and freshly ground black pepper to your preference.
- Squeeze juice from one lemon half into the pot and stir well.
- The lemon brightens the earthy flavors of the lentils and spinach.
- Taste again and adjust salt, pepper, or lemon juice as needed.
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Ready when: Soup is balanced and bright; no raw spice notes remain
Tip: Lemon juice is essential—it cuts through the richness and lifts all the flavors. Add it gradually so you don't oversip.
Good to know
Tips
- Red lentils break down into a creamy soup naturally—don't blend unless you prefer a completely smooth consistency. A few soft lentil pieces add pleasant texture.
- For extra richness, stir in 2–3 tablespoons of Greek yogurt or coconut milk just before serving. It won't change the Indian character and adds creaminess.
- This soup can be made vegetarian (as written) or vegan by omitting the optional yogurt garnish. It's naturally gluten-free if your broth is certified.
- Serve with warm naan bread, a dollop of yogurt, or a sprinkle of fresh cilantro for color and freshness.
Storage & reheating
Room temperature: cool uncovered for 1 hour, then cover and refrigerate up to 5 days. Freezer: cool completely, transfer to freezer bags or containers, and freeze up to 3 months. To reheat: thaw in the refrigerator overnight, then warm gently on the stovetop over medium heat, adding a splash of water or broth if the soup has thickened. Alternatively, reheat from frozen in a pot over medium heat, stirring occasionally, until warmed through (about 15–20 minutes).
Substitutions
- red lentils, rinsed → Yellow lentils (moong dal) or split peas. Yellow lentils cook similarly and become creamy. Cooking time may increase by 2–3 minutes. Avoid brown or green lentils as they don't break down enough and won't create a creamy base.
- fresh spinach, loosely packed → Kale, Swiss chard, or collard greens, roughly chopped. Heartier greens will need slightly longer to wilt (2–3 minutes). Kale is more robust in flavor and pairs beautifully with the spices.
- vegetable broth, unsalted → Chicken broth or water. Chicken broth adds depth and richness; water works but makes a lighter soup. If using water, increase salt slightly as you'll have less seasoning from the broth.
- cumin seeds → Ground cumin, 0.5 teaspoon. Ground cumin works but won't have the same toasted texture and subtle aroma. Add it at the same time as the turmeric for best flavor.
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