Red Lentil Spinach Soup

Creamy, lemony red lentils enhanced with the slight chewiness of spinach.

Yield: 6 servings

Time: an hour


  • knife
  • large pot with lid
  • wooden spoon
  • zester
  • citrus juicer
  • 2 small bowls


  • 3 T olive, coconut, or grapeseed oil
  • 1½ c chopped onion (one large onion)
  • 2 large lemons
  • 6 c water
  • 1 c red lentils, well rinsed
  • 2 t fresh thyme
  • ½ c non-dairy milk
  • 4 cloves garlic, minced
  • 2 c baby spinach
  • 2-3 t salt
  • pepper


Heat oil over medium-high heat, add onion, and sauté, stirring frequently, until soft and golden – about 10 minutes.

Meanwhile, wash and zest one of the lemons into one bowl, then juice both of them into the other.

Add lemon zest, water, and lentils to the onions. Stir well, cover, and bring to a boil. Reduce heat and simmer about 30 minutes, until lentils turn to mush.

Remove from heat and stir in remaining ingredients.

Cover and let sit until spinach wilts.

Garnish and serve hot.


Radiant Health, Inner Wealth

Adapted from Quintessence C. Challis’s Radiant Health, Inner Wealth (read my review).

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Abbreviations  |  Conversions  |  Cooking tips

Red lentil spinach soup