Spicy Red Lentil and Spinach Soup

    45 minutes

    A spicy red lentil soup with onions, spinach, basil, cumin and cayenne for a bit of a kick, that is delicious, fast and easy to make.


    Victoria, Australia
    7 people made this

    Serves: 6 

    • 1 teaspoon olive oil
    • 1 large onion, diced
    • salt and freshly ground black pepper, to taste
    • 1 (800g) tin diced tomatoes
    • 250g frozen spinach
    • 2 cups (410g) red lentils
    • 2 cups (500ml) water
    • 2 teaspoons dried basil
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground cayenne pepper
    • 1/2 teaspoon curry powder

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

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

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    Reviews in English (5)


    Altered ingredient amounts. This is an excellent soup: flavourful, colourful and simple. I made very few changes (fresh basil, more water and a tad more of each of the spices).  -  29 Sep 2008


    Something else. Very tasty. I recommend blending only half of the lentil mixture, because it is much more stew-like than soup-like. Also, I added chopped fresh basil to keep it fresh-tasting, served it with rice, and flavoured with tamari rather than salt and pepper. Try adding 1/2 - 1 teaspoons each of tumeric and coriander for more spice.  -  29 Sep 2008


    Used different ingredients. This is nice and spicy- a good base recipe to play with as the other reviews mention. I added the juice of half a lemon and fresh spinach just before serving instead of the tomatoes. No need to blend either.  -  29 Sep 2008