Red Lentil & Spinach Soup


Red Lentil and Spinach Soup


  • 2 Tablespoons olive oil
  • 1 small yellow onion, minced
  • 1 Tablespoon ground coriander
  • 1 Tablespoon brown mustard seeds
  • 1 Teaspoon ground cumin
  • ½ Teaspoon ground turmeric
  • Pinch of cayenne pepper
  • 1 cup red lentils
  • 2 cloves garlic, minced
  • Salt
  • 2 cups firmly packed spinach leaves, coarsely chopped


  1. In a soup pot, heat olive oil and add the onion. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in the ginger, coriander, mustard seeds, cumin, turmeric, cayenne, lentils, garlic, and a dash of salt, and cook for 1 minute more. 
  2. Add five cups water and bring to a boil. Decrease the heat and simmer, stirring occasionally, until the lentils have cooked into a puree, about 20 minutes. Taste and add more salt if necessary.
  3. Just before serving, stir in the spinach and cook for 1 minute to wilt.