High-Fiber Red Lentil Soup is a delicious, Mediterranean soup, made with red lentils, turmeric, spinach, carrots and lemon. It’s golden in color, and very easy to make and leftovers are freezer-friendly.
Freezer Friendly: Since this made so much, I froze the leftovers for another night. This tastes just as good heated up for leftovers the next day.
High Fiber: Each serving has 16 grams of fiber!
To Meal Prep
I like to make soup for meal prep. I make a large batch of soup, enjoy it for dinner and freeze or refrigerate the rest.
Storage
To Refrigerate: Keep covered and refrigerate for 3 to 4 days. Reheat in microwave in 30-second intervals until heated through.
To Freeze: Divide into individual freezer-safe containers. Freeze, covered for up to 3 months. To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through.
Tips
For a thicker soup, puree half of the soup with an immersion blender for a creamier texture.
Anytime I convert a stove top recipe to the Instant Pot, use 1/4 cup less broth since there is no evaporation.
More Lentil Recipes You May Enjoy:
Lentil Bowls with Avocado, Egg and Cholula
Asparagus with Green Lentils and Poached Egg
Creamy Lentil Soup
Lentil Salad
Lentils and Rice with Bacon and Egg
Red Lentil Soup
1
Cals:255
Protein:17
Carbs:40
Fat:3
Fiber:16
Red Lentil Soup with Spinach is a delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon. It’s golden in color, and very easy to make and leftovers are freezer-friendly.
Course: Dinner, Soup
Cuisine: American
Prep: 5 minutesmins
Cook: 30 minutesmins
Total: 35 minutesmins
WW Points
Yield: 8servings
Serving Size: 11/4 cups
Ingredients
1 tablespoon olive oil
1 medium onion , diced
2 medium carrots , diced
2 cloves of garlic , finely chopped
16 ounces red or yellow lentils (I used red) , (2 1/3 cups )
8 cups of chicken or vegetable broth
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
1/4 cup fresh chopped flat-leaf parsley
2 cups baby spinach , 2 oz
Juice of half a lemon
Instructions
Stove Directions:
Heat the oil in a large pot or Dutch oven over medium heat, add the onions and carrots and saute until soft, about 5 to 6 minutes, stirring.
Add the chopped garlic, turmeric and cumin and continue cooking for 2 – 3 minutes more.
Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat.
Toss in parsley, spinach and stir in lemon juice and serve.
Instant Pot Directions:
Press saute and add the oil to the insert, add the onions and carrots and saute until soft, about 5 minutes, stirring.
Add the chopped garlic, turmeric and cumin and continue cooking for 2 – 3 minutes. Press cancel.
Add the lentils and broth, cover and cook on high pressure 15 minutes. Natural or quick release.
Toss in parsley, spinach and stir in lemon juice and serve.
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