Red Lentil Spinach Soup
• Blending creates a creamier texture but can also be left chunky if preferred. • Lemon juice added at the end brightens flavor and balances the earthiness of lentils. • Soup thickens as it sits, so add extra water when reheating if needed. Health Benefits: Red lentils provide plant-based protein and fiber that support satiety, gut health, and blood sugar stability. Spinach adds iron, folate, and antioxidants that support metabolic and cardiovascular health. The combination of fiber-rich legumes and vegetables supports gut microbiome diversity and overall digestive health.
1 steps, about 35 minutes
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01Heat olive oil in a large pot over medium heat. 2. Add onion and cook for 4 to 5 minutes until softened. 3. Add ginger and cook for 1 minute until fragrant. 4. Stir in tomatoes and cook for 2 to 3 minutes until they begin to break down. 5. Add lentils, bouillon, roasted red pepper, curry powder, and water. 6. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes until lentils are soft. 7. Blend partially or fully using an immersion blender, depending on desired texture. 8. Stir in spinach and cook until wilted. 9. Add lemon juice and season with salt and black pepper to taste. 10. Adjust consistency with additional water if needed and serve warm.
• Blending creates a creamier texture but can also be left chunky if preferred. • Lemon juice added at the end brightens flavor and balances the earthiness of lentils. • Soup thickens as it sits, so add extra water when reheating if needed. Health Benefits: Red lentils provide plant-based protein and fiber that support satiety, gut health, and blood sugar stability. Spinach adds iron, folate, and antioxidants that support metabolic and cardiovascular health. The combination of fiber-rich legumes and vegetables supports gut microbiome diversity and overall digestive health.
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