Red Lentil Soup Recipe

Red Lentil Soup Recipe

How To Make Red Lentil Soup

Inject some Middle Eastern-inspired flavors to your meal with this red lentil soup. Apart from the lentils, it has carrots, turmeric, spinach, & parsley.

Preparation: 5 minutes
Cooking: 30 minutes
Total: 35 minutes



  • 1tbspolive oil
  • 1medium onion,diced
  • 2medium carrots,diced
  • 2clovesgarlic,finely chopped
  • 16ozlentils
  • 8cupschicken broth,or vegetable broth
  • 1tspturmeric
  • tspground cumin
  • ¼cupparsley,flat-leaf, freshly chopped
  • 2cupsbaby spinach
  • ½lemon,juiced


  1. Heat the oil in a large pot or Dutch oven over medium heat, add the onions and carrots and saute for about 5 to 6 minutes, until soft stirring.

  2. Add the chopped garlic, turmeric and cumin and continue cooking for 2 to 3 minutes more.

  3. Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat.

  4. Toss in parsley, spinach and stir in lemon juice and serve.


  • Calories: 318.72kcal
  • Fat: 5.36g
  • Saturated Fat: 1.12g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 2.80g
  • Polyunsaturated Fat: 1.03g
  • Carbohydrates: 48.36g
  • Fiber: 7.09g
  • Sugar: 6.39g
  • Protein: 20.63g
  • Cholesterol: 7.20mg
  • Sodium: 361.70mg
  • Calcium: 46.91mg
  • Potassium: 751.93mg
  • Iron: 4.97mg
  • Vitamin A: 150.78µg
  • Vitamin C: 10.33mg
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