This Red Lentil & Spinach Soup is the definition of comfort in a bowl. It’s creamy, full of warm spices, and naturally thickened with hearty red lentils. I love how the brightness of lemon and ginger cuts through the richness, while roasted red peppers add a lovely depth. Whether I’m in need of a quick dinner or a nourishing lunch, this soup is one of my go-to plant-based recipes.

Why You’ll Love This Recipe

I always turn to this soup when I need something easy, cozy, and full of flavor. It’s made in one pot, uses pantry staples, and can be prepped in under 40 minutes. It’s budget-friendly and makes amazing leftovers. Plus, it’s naturally gluten-free and free of soy, peanuts, tree nuts, and sesame. I find it perfect for freezing too—great for busy weeks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ Tbsp vegetable oil

• 1 large onion, chopped

• ½ Tbsp freshly grated ginger

• 2 medium tomatoes, chopped

• 1 cup dry red lentils, rinsed

• 1½ vegetable bouillon cube, crumbled

• 1 roasted red bell pepper (from a jar)

• 2 tsp curry powder

• 3 cups water

• 2 cups fresh baby spinach

• 2 slices whole wheat bread, toasted

• ½ lemon, juiced

• Optional garnish: chili flakes

Directions

1. I start by heating the oil in a large pot over medium-high heat. Then I cook the onions for about 4 to 5 minutes, until they’re golden.

2. Next, I stir in the freshly grated ginger and let it cook for 1 minute.

3. I add in the chopped tomatoes, rinsed lentils, crumbled bouillon, roasted red bell pepper, curry powder, and water. I cover the pot and let everything simmer for 15 to 18 minutes, until the lentils are soft.

4. Once the lentils are cooked, I blend the soup using an immersion blender. I like to leave a little texture.

5. I stir in the spinach and let it wilt. If I want the soup thinner, I just add a splash more water.

6. Finally, I season with salt and pepper to taste, squeeze in some lemon juice, and serve it up with toasted bread and a sprinkle of chili flakes for a little kick.

Servings and timing

This recipe makes 2 generous servings.

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

• I sometimes swap the spinach with kale—it adds a heartier texture and freezes better.

• If I don’t have a roasted red bell pepper, I use extra tomatoes or roasted squash for a similar depth.

• I’ve also tried blending just half the soup to keep it chunkier. It works great for when I’m craving a stew-like texture.

• For added creaminess, a splash of coconut milk does wonders.

• I’ve added cooked rice or chickpeas before for extra bulk, especially when I need it to stretch a bit further.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
It freezes beautifully for up to 1 month.
To reheat, I warm it on the stove or in the microwave, adding a splash of water if it thickens too much after chilling.

FAQs

What can I use instead of roasted red bell pepper?

If I don’t have roasted red bell pepper, I either omit it or substitute with extra chopped tomatoes or roasted squash. Both bring a nice sweetness and body to the soup.

Can I use frozen spinach?

Yes, I’ve used frozen spinach with great success. I just stir it in during the final minutes and let it thaw right in the soup.

Is this soup suitable for meal prep?

Absolutely. I often double the batch and portion it into containers for quick weekday lunches. It reheats well and tastes even better the next day.

How do I make this soup without a blender?

If I want to skip blending, I just chop the roasted red pepper finely before adding it. The soup will be chunkier, but still very tasty.

What protein alternatives can I use instead of red lentils?

If I need to avoid lentils, I’ve tried white beans or chickpeas as substitutes. They change the texture slightly but still make a hearty, satisfying soup.

Conclusion

This Red Lentil & Spinach Soup has become one of my comfort staples. I love how easy it is to throw together, how nourishing it feels, and how versatile it can be. Whether I’m making it for a cozy night in or prepping lunches for the week, it always hits the spot.