Indian-Spiced Lentil and Spinach Soup

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A warming, hearty soup blending red lentils and spinach with fragrant Indian spices for a comforting meal. This Indian-inspired soup recipe (vegetarian, gluten free), ready in about 40 minutes, pairs red lentils, fresh spinach, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed red lentils
• 4 cups, roughly chopped fresh spinach
• 1 medium, finely chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 tbsp, grated ginger
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 5 cups vegetable broth
• 2 tbsp olive oil
• to taste salt
• 1 tbsp fresh lemon juice
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until aromatic.
2. Step 2: Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent and soft.
3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Step 4: Add 1 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp red chili powder, stirring constantly for 30 seconds to bloom the spices.
5. Step 5: Pour in 1 cup rinsed red lentils and 5 cups vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until lentils are soft.
6. Step 6: Stir in 4 cups roughly chopped fresh spinach and cook for another 5 minutes until wilted.
7. Step 7: Season with salt to taste and 1 tbsp fresh lemon juice. Garnish with 1/4 cup chopped fresh cilantro before serving.