Indian-Spiced Lentil and Spinach Soup
A warming, hearty soup blending red lentils and spinach with fragrant Indian spices for a comforting meal. This indian-inspired soups (vegetarian, gluten free) ready in about 40 minutes pairs rinsed red lentils, roughly chopped fresh spinach, medium, finely chopped 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 a quick salad or grain on the side. 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
Instructions
- 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.
- Step 2: Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent and soft.
- Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- 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.
- 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.
- Step 6: Stir in 4 cups roughly chopped fresh spinach and cook for another 5 minutes until wilted.
- Step 7: Season with salt to taste and 1 tbsp fresh lemon juice. Garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Indian-Spiced Lentil and Spinach Soup take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Indian-Spiced Lentil and Spinach Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed red lentils from drying out.
Can I substitute ingredients in Indian-Spiced Lentil and Spinach Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Indian-Spiced Lentil and Spinach Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Indian-Spiced Lentil and Spinach Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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