Spicy Spinach and Red Lentil Soup

    (101)
    45 minutes

    This spicy spinach and red lentil soup is an easy and hearty recipe perfect for cold winter nights. See it being cooked in the Allrecipes Red Lentil Soup Video.


    94 people made this

    Ingredients
    Serves: 6 

    • 1 teaspoon olive oil
    • 1 large red onion, diced
    • salt and freshly ground black pepper, to taste
    • 2 (400g) tins chopped tomatoes
    • 225g fresh or frozen spinach
    • 375g red lentils
    • 450ml water
    • 1 dessertspoon dried basil
    • 1 1/2 teaspoons ground cardamom
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground cayenne pepper
    • 1/2 teaspoon curry powder

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a large saucepan over medium heat then saute the onion until golden brown. Season with salt and pepper.
    2. Transfer the soup to a blender (or use an immersion blender) and blend to desired consistancy.
    3. Mix in tomatoes, spinach and lentils, then pour in the water.
    4. Season with basil, cardamom, cumin, cayenne pepper and curry powder. Bring to the boil, reduce heat to low and simmer 25 minutes stirring occasionally until lentils are tender.

    Watch a video of it being made…

    Red Lentil Soup
    Red Lentil Soup
    See all 12 recipes

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    Reviews and Ratings
    Global Ratings:
    (101)

    Reviews in English (80)

    JettJaguar
    0

    Wonderful soup on a cold night; warming, filling and comforting. I used vegetable stock instead of water to give it a bit more flavour and added an extra 50 ml. as it was turning into a thick stew. Next time I'll be using fresh spinach as the frozen turned soggy while cooking.  -  18 Jun 2015

    by
    40

    This is an excellent soup: flavorful, colorful and simple. I made very few changes (fresh basil, more water and a tad more of each of the spices).  -  26 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    32

    Very flexible recipe. I made it the first time as written. I have made it several times now and I have altered it a little. I saute chopped carrot with the onion and use twice as much liquid as recipe calls for. I also use 1/2 broth and 1/2 water, leave out added salt if using canned broth. I puree 1/2 the soup and leave the rest chunky. It's also great with fresh spinach thrown in near the end of cooking. Great flavor from the spices and makes the house smell great when it cooks.  -  01 Jan 2008  (Review from Allrecipes USA and Canada)

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