5 from 1 vote
Red Lentil Soup Recipe with Curry Powder and Spinach
Red Lentil Soup Recipe with Curry Powder and Spinach
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

This recipe comes together quickly, and is great for lunches for the week. It also freezes well. 

Course: Soup
Cuisine: Mediterranean, Middle Eastern
Servings: 8
Calories: 171 kcal
Author: Aliye Aydin
  • 2 Tablespoons unsalted butter or ghee
  • 1 medium onion, finely chopped
  • 2 tablespoons tomato paste
  • 1 Tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne, optional
  • ½ teaspoon salt
  • cups red lentils, picked over and rinsed
  • 2 cups chopped fresh tomatoes, about 3 medium tomatoes, or 1 15-oz. Can diced tomatoes
  • 2 bay leaves
  • 6 cups water
  • 1-3 cups chopped fresh spinach, baby spinach is fine too
  • Freshly ground black pepper, 5-7 grinds
  1. In a large soup pot, over medium heat, cook onion in butter until translucent, about 5-7 minutes. Add tomato paste, curry powder, cumin, cayenne, and salt and stir until fragrant, 30 seconds to a minute. Add lentils, tomatoes, bay leaves, and water. Partially cover, bring to a boil, lower to a simmer, and cook until lentils are tender, about 45 minutes. 

  2. Remove bay leaves. Remove soup pot from heat and puree partially with an immersion blender (but don't make it too smooth). Alternatively, puree half the soup in a blender (carefully!) and return to pot.

  3. Return to heat, stir in spinach and salt and pepper to taste, and cook for a minute or so until spinach is wilted into the soup.