Lentil Soup Recipe:
Curried Red Lentil-Spinach Soup Recipe

This lentil soup recipe makes a hearty and delicious quick meal.

Unlike most other legumes, lentils do not have to be presoaked before cooking them. That means that you can whip up a batch of this tasty soup in no time at all.

It also means that opening a can of lentils takes almost as much time as cooking them from scratch! Don't bother with canned lentils - they almost always have added salt, they are more expensive than cooking dried lentils, and they don't taste as good anyway!

lentil soup recipe



I like using red lentils, because they cook even faster than the other varieties. I can have this tasty meal on the table in less than half an hour.



Check that you have these staples at home

  • olive oil
  • canned tomato paste
  • curry powder
  • prepared vegetable stock
  • dried red lentils

Buy these fresh ingredients

  • green onions
  • carrots
  • potatoes
  • spinach

Get out your equipment

  • Essential

    • a large saucepan
    • a cutting board and sharp knife
    • a can opener
    • a large bowl
    • a vegetable peeler or brush

  • Nice to have but not necessary

    • measuring cups and spoons (if not, just estimate)




    The lentil soup recipe

    1 Tbsp/15 mL olive oil

    4 green onions, chopped

    3 medium carrots, diced

    1 medium potato, diced

    1 Tbsp/15 mL tomato paste

    1 tsp/5 mL curry powder

    2 1/2 cups/375 mL vegetable stock

    2 1/2 cups/375 mL water

    1 cup/250 mL dried red lentils

    2 cups/500 mL (packed) fresh spinach, stems removed

    In a large saucepan, heat the oil over medium heat.
    Add the green onions, carrots and potato.
    Cook, stirring occasionally, for about 5 minutes, until the onions are soft.

    Stir in the tomato paste and curry powder.

    Add the stock, water and lentils.
    Bring to a boil.
    Reduce heat, cover and simmer for about 15 minutes.

    Meanwhile, wash the spinach in a large bowl.
    Chop the spinach.

    Check the soup.
    Are the lentils tender? If so, add the spinach.
    If not, let cook a bit longer, testing regularly until the lentils are done and then add the spinach.
    Stir to mix.

    Serve.



    Substitutions

    • Use another vegetable oil in place of the olive oil.

    • Use minced sweet onion instead of chopped green onion.

    • Use green lentils - but be aware that they will take longer to cook.

    Ideas for making this recipe your own

    • Try using other leafy greens in place of the spinach. How about Swiss chard, or kale?

    • Add whatever vegetables you have on hand. Does frozen corn appeal to you? How about peas?

    • Make your own homemade vegetable stock.

    Tips

    • If your potato is thin skinned, there is no need to peel it. Just scrub it well.

    • Be sure to wash the spinach well. Spinach tends to be quite muddy! (Of course, you could always buy prewashed spinach - but it is more expensive.)




    Menu suggestion

    Serve this dish with