Mediterranean Red Lentil Soup with Spinach and Lemon finished dish
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Mediterranean Red Lentil Soup with Spinach and Lemon

Make Mediterranean Red Lentil Soup with Spinach and Lemon, a Mediterranean lunch recipe with Olive oil, Yellow onion, Carrots. It has about 40 min, about 280 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.

MediterraneanLunch40 min6 servings280 cal/serving
vegetarianveganhealthyquickcomfort foodmediterraneanluncholive oil

Quick answer

Mediterranean Red Lentil Soup with Spinach and Lemon is a Mediterranean lunch recipe that takes about 40 min, makes 6 servings, has about 280 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.

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Mediterranean Red Lentil Soup with Spinach and Lemon ingredients

  • 2 tbsp Olive oil
  • 1 medium Yellow onion
  • 2 medium Carrots
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1 tsp Ground cumin
  • 1/2 tsp Ground coriander
  • 1.5 cups Dried red lentils
  • 6 cups Vegetable broth
  • 1 can (14.5 oz) Diced tomatoes
  • 5 oz Fresh spinach
  • 1 large Lemon
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/4 cup Fresh parsley

How to make Mediterranean Red Lentil Soup with Spinach and Lemon

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 medium chopped yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add 3 minced garlic cloves, 1 teaspoon of ground cumin, and 1/2 teaspoon of ground coriander to the pot. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent the spices from burning.
  3. Stir in 1.5 cups of rinsed dried red lentils and 1 (14.5 oz) can of undrained diced tomatoes. Pour in 6 cups of low-sodium vegetable broth, stirring well to combine all ingredients.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very tender and have mostly broken down, creating a creamy texture. Stir occasionally to prevent sticking.
  5. Stir in 5 ounces of fresh spinach into the hot soup. Cook for 2-3 minutes, or until the spinach has wilted completely and is tender.
  6. Remove the pot from the heat. Squeeze in the juice of 1 large lemon (about 3-4 tablespoons). The lemon brightens the flavors and adds a tangy finish.
  7. Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper, tasting and adjusting as needed. For a smoother soup, you can use an immersion blender to blend a portion of the soup, but it is delicious chunky as well.
  8. Ladle the hot soup into bowls. Garnish each serving with 1/4 cup of fresh chopped parsley before serving warm.

Mediterranean Red Lentil Soup with Spinach and Lemon FAQ

How do I make Mediterranean Red Lentil Soup with Spinach and Lemon?

Make Mediterranean Red Lentil Soup with Spinach and Lemon by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.

What ingredients are in Mediterranean Red Lentil Soup with Spinach and Lemon?

The main ingredients include Olive oil, Yellow onion, Carrots, Celery, Garlic. The full ingredient list is included on this page.

How long does Mediterranean Red Lentil Soup with Spinach and Lemon take?

This recipe takes about 40 min, depending on prep speed and kitchen equipment.

How many calories are in Mediterranean Red Lentil Soup with Spinach and Lemon?

Recipe Genius estimates about 280 calories per serving. Nutrition is estimated, so use your own labels when precision matters.

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