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Red lentil soup with spinach, lemon, and pepper

Red Lentil Soup with Spinach, Lemon, and Pepper

An easy peasy soup recipe, with very little prep, and a quick cooking time. The bright red uncooked lentils turn a shade of golden yellow after cooked. Red lentils have the "ability to dissolve and become a creamy pot of earthy goodness..." Amy Chaplin

Course Soup
Cuisine American
Servings 4
Author Amy Chaplin (at home in the whole food kitchen)


  • 2 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 5 garlic cloves, minced
  • 2 cups red lentils washed and drained
  • 6 cups filtered water, plus more to taste
  • 1-½ teaspoon sea salt, plus more to taste
  • ⅓ to ½ teaspoon freshly ground black pepper
  • 4 cups (3-½ ounces) baby spinach leaves
  • ¼ cup freshly squeezed lemon juice, plus more to taste


  1. Warm olive oil in a medium-large pot over medium heat.

  2. Add onions and saute for 5 minutes or until golden.

  3. Stir in garlic and saute for 2-3 minutes longer.

  4. Add lentils and water, and bring to a boil over high heat.

  5. Cover pot, reduce heat to low, and simmer for 30-35 minutes or until lentils are cooked and become creamy. Stir pot every 10- minutes or so to make sure lentils are not sticking. Remove lid, add salt and more water if needed, to reach hyour desired consistency. Cover again and cook for 5 to 10 minutes longer or until lentils have completely dissolved and soup is creamy.

  6. Stir in pepper and spinach, and cook for 1 minute or until spinach is wilted.

  7. Remove from heat and add lemon juice.

  8. Season to taste and serve with a drizzle of olive oil and black pepper.

    Red lentil soup with spinach, lemon, and pepper