Warm up with our hearty Lentil and Spinach Soup! Packed with protein and nutrients, this delicious and satisfying soup is perfect for a cozy meal. Easy to make and customizable with your favorite flavors, it’s a healthy and wholesome choice.

Comforting Lentil and Spinach Soup Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients:

• 2 teaspoons cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon nigella seeds
• 3 tablespoons coconut oil
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1/2 teaspoon cayenne, optional
• 1 large onion, diced
• 1 medium jalapeño pepper, thinly sliced
• Kosher salt
• 5 garlic cloves, minced
• 1 cup diced canned tomatoes
• 1 1/2 tablespoons minced ginger or ginger juice
• 6 cups boiling water
• 1 cup red lentils, rinsed and drained
• 1 5-ounce package baby spinach
• Freshly-squeezed lime juice, to taste

Instructions:

1. Toast the cumin, mustard, coriander, and nigella seeds over low heat in a small skillet until they’re very fragrant and beginning to pop.
2. Coarsely grind the toasted spices in a spice grinder.
3. In a large straight-sided skillet, dutch oven, or stock pot, melt the coconut oil over medium heat. 
4. Add the toasted spices, turmeric, garam masala, curry powder, cayenne (if using), onion, jalapeño, and 1 teaspoon salt. 
5. Cook, stirring occasionally, until the onion is soft and translucent. 
6. Add the garlic and cook for 1 more minute. 
7. Add the tomatoes, ginger, boiling water, and lentils. 
8. Bring to a boil, then reduce the heat to maintain a simmer. 
9. Simmer for 30-45 minutes, or until the lentils are very tender and beginning to fall apart. 
10. Add the spinach and cook until wilted. 
11. Season to taste with salt and lime juice.

Notes

A great make-ahead option, this soup is even better the next day. If you prefer mildly-spicy food, omit the cayenne.