Slow-Cooked Red Lentil Soup with Cumin and Spinach
A nourishing soup simmered with warm spices and fresh greens, perfect for budget-conscious meals. This mediterranean-inspired soups ready in about 45 minutes pairs Red lentils, Vegetable broth, Carrots 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 Red lentils
- 4 cups Vegetable broth
- 1 cup Carrots
- 1/2 cup Celery
- 1/2 cup Onion
- 2 cloves Garlic
- 1 tsp Ground cumin
- 1/2 tsp Dried oregano
- 2 cups Spinach
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion, 1/2 cup diced celery, and 1 cup diced carrots; cook for 5 minutes until softened, stirring occasionally.
- Step 2: Add 2 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp dried oregano; stir for 1 minute until fragrant.
- Step 3: Add 1 cup red lentils, 4 cups vegetable broth, and 1/2 tsp salt; bring to a simmer and cook for 25 minutes, stirring occasionally.
- Step 4: Stir in 2 cups chopped spinach and cook for 3 minutes until wilted.
- Step 5: Season with 1/4 tsp black pepper before serving.
Frequently asked questions
How long does Slow-Cooked Red Lentil Soup with Cumin and Spinach take to make?
Total time is about 45 minutes (15 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 Slow-Cooked Red Lentil Soup with Cumin and Spinach?
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 red lentils from drying out.
Can I substitute ingredients in Slow-Cooked Red Lentil Soup with Cumin and Spinach?
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 Slow-Cooked Red Lentil Soup with Cumin and Spinach 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.
What goes well with Slow-Cooked Red Lentil Soup with Cumin and Spinach?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for meal prep—leftovers tasted even better. The slow-cook method made the lentils melt into pure comfort. Added extra garlic, but it was already spot-on.
- ★★★★★
This soup is a game-changer! The cumin depth and spinach brightness made it feel luxurious, even for a weeknight. My family kept asking for seconds.
- ★★★★☆
Easy to make with pantry staples. My toddler actually ate the spinach—never thought I’d see that! Just needed a squeeze of lemon to brighten it up.
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