Lemony Lentil Soup with Spinach and 7 Spices

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An overhead shot of a bowl of lemon lentil soup garnished with chopped parsley and a crust of baguette peeking out. Nearby is a lemon slice and linen napkin.
Overhead shot of a bowl of lemon lentil soup with spinach. The soup is garnished with chopped parsley and chili flakes. A ladder is sticking out of the soup pot.
An overhead shot shows ingredients for a lemon lentil soup with spinach and 7 spices.
An overhead shot shows a hand using a spoon to stir the 7 spice mixture together.
An overhead shot shows prepared vegetables, spices and split red lentils.

I finally caught a case of covid about 2 weeks ago and it knocked me out. I basically ate bread for a week and felt pretty crappy for 10 days or so. When I finally started feeling better and like myself, I was craving easy, nutritious meals like a lemon lentil soup with lots of pantry-friendly ingredients and some baby spinach fit the bill. I love that this hearty one-pot meal comes together in about 40 minutes on the stovetop.

I ask you to prepare a spice mix first. The mixture makes enough for 2 batches of soup, and is also lovely in stir-fried vegetables. Other than that, it’s a very simple affair that incorporates traditional soup-making methods. Saute the base vegetables for 10 minutes to develop the flavor, add the garlic, spices and lemon juice. Then go with red split lentils and vegetable stock. We let it simmer until the lentils are soft, about 10 minutes. Then we go in with tamari, salt, pepper, baby spinach and fresh lemon juice. Very easy and very tasty.

Some tips for making this lemon lentil soup:

  • You will find that the tamari makes this soup quite salty. I’ll add it, stir, taste it and go from there. Same goes for lemons. I really like a lot of acidity in my food, so I use a full 2 ​​tbsp. I would start with 1 tablespoon and see how it feels first.
  • I like to serve it with a little crispy chili on top.
  • The spice mix is ​​enough for about 2 batches of soup
  • If you want to take it further, I recommend building it up to the point of adding the tamari. Cool it and pack in containers. Then reheat portions with fresh lemon juice and spinach. This keeps the lemon flavor intact and keeps the spinach from getting too squishy.

I have a lemon soup history! For more inspiration within this flavor profile, check out my Creamy White Bean Soup with Kale and my Lemony Chickpea Soup with Spinach and Potatoes. Like this lemon red lentil soup, these recipes come together in about 40 minutes with simple ingredients.

An overhead shot shows a spice mixture being spooned into a bowl of roasted carrots, shallots, celery and garlic.
An overhead shot of red split lentils being fried and added to a bowl of spiced vegetables.
A hand pours some tamari soup from a bowl into a bowl.
Overhead shot of a hand using a wooden spoon to stir some spinach into a bowl of lentil soup.
A hand squeezes a lemon in half into a bowl of soup.
Overhead shot of a bowl of lemon lentil soup with spinach. The soup is garnished with chopped parsley and chili flakes. A ladder is sticking out of the soup pot.
An overhead shot of a bowl of lemon lentil soup garnished with chopped parsley and a crust of baguette peeking out. Nearby is a lemon slice and linen napkin.

Lemony Lentil Soup with Spinach and 7 Spices

Lemony Lentil Soup with Spinach and 7 Spices is naturally vegetarian and gluten-free, comes together in one pot in about 40 minutes, and uses plenty of pantry ingredients. Satisfying and flavored with tamari, garlic, spices and fresh lemon juice.

An overhead shot of a bowl of lemon lentil soup garnished with chopped parsley and a crust of baguette peeking out. Nearby is a lemon slice and linen napkin.

Q Time: 20 minutes

Cooking time: 21 minutes

Total time: 41 minutes

serving 4

Materials

7 Spice mix

  • 1 table spoon garlic powder
  • 1 table spoon Onion powder
  • 1 table spoon Paprika
  • 2 teaspoon ground coriander
  • 1 teaspoon dried thyme
  • 1 teaspoon sumac
  • ½ teaspoon Green Chilli/Chili Flakes/Aleppo Chilli

Lemon lentil soup

  • 2 table spoon olive oil
  • 1 Big Shallots, Small Dice
  • 2 the stick Celery, diced
  • 2 Medium carrot, small dice
  • 3 cloves Garlic, minced
  • 2 table spoon 7 Spice mix (see above)
  • ½ teaspoon Lemon flavor
  • 1 ¼ the cup Split red lentils
  • 5-6 the cup Vegetable extract (depending on how thick/thin you want your soup)
  • 1 table spoon Tamari
  • Sea salt and black pepper to taste
  • 4 the cup Baby spinach, lightly packed
  • 1-2 table spoon Fresh lemon juice
  • Chop parsley to serve (optional)

Comment

  • You may find that the tamari makes this soup quite salty! I’ll add it, stir, taste it and go from there. Same goes for lemons. I really like a lot of acidity in my food, so I use a full 2 ​​tbsp. I would start with 1 tablespoon and see how it feels first.
  • I like to serve it with a little crispy chili on top.
  • The spice mix is ​​enough for about 2 batches of soup
  • If you want to take it further, I recommend building it up to the point of adding the tamari. Cool it and pack in containers. Then reheat portions with fresh lemon juice and spinach. This keeps the lemon flavor intact and keeps the spinach from getting too squishy.

instructions

  • Blend the spices. In a medium bowl, combine garlic powder, onion powder, paprika, coriander, dried thyme, sumac, and ground pepper. Stir together until combined and set aside.

  • Heat a heavy-bottomed pot over medium heat. Once it’s hot, add the olive oil and swirl it around. Add the shallots, celery and carrots to the pot and stir. Sauté this mixture for 10 minutes, or until the vegetables are soft on the edges and the shallots are translucent. Lower the heat if the vegetables are browning too quickly.

  • Add garlic, 7-spice blend and lemon zest. Stir and fry until fragrant, about 1 minute.

  • Add red split lentils and stir. Add the vegetable stock and stir. Put the lid on the pot, tilt it slightly and bring the soup to a boil. When it boils, reduce the heat to a simmer. until lentils are tender and falling apart, about 10-12 minutes. Keep checking in and stirring it up here and there.

  • Add the tamari to the soup and stir. Give it a taste and then season with salt and pepper to taste. Add spinach and stir until wilted. Stir in the lemon juice and check the soup once more for seasoning. Serve the soup hot with chopped parsley, extra chili, extra lemon, etc.!

An overhead shot of a bowl of lemon lentil soup garnished with chopped parsley and a crust of baguette peeking out. Nearby is a lemon slice and linen napkin.

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