Turmeric-Spiced Lentil Soup with Spinach and Lemon

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A warming lentil soup infused with earthy turmeric and brightened by fresh spinach and a splash of lemon juice, perfect for a comforting, nutrient-rich meal. This Mediterranean-inspired soup recipe (vegan, gluten free), ready in about 40 minutes, pairs red lentils, olive oil, 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 red lentils
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 4 cups vegetable broth
• 3 cups, chopped fresh spinach
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp turmeric powder, and 1 tsp ground cumin, cooking for 1 minute until spices release their aroma.
3. Step 3: Add 1 cup red lentils and 4 cups vegetable broth, then bring to a boil. Reduce heat and simmer uncovered for 20 minutes until lentils are tender.
4. Step 4: Stir in 3 cups chopped fresh spinach, cooking for 3 minutes until wilted.
5. Step 5: Remove from heat and stir in 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning as needed and serve warm.