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Easy Lemon Lentil Soup with Spinach

Easy Lemon Lentil Soup with Spinach

Nutrition Facts
  • cal. (kcal) 319
Easy Lemon Lentil Soup with Spinach
  • Makes: 5 servings
  • Carb Grams Per Serving: 43


  • 1 1/2 cups red lentils, rinsed
  • 1 cup chopped tomatoes with their juice
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon turmeric
  • 8 whole garlic cloves, peeled
  • 4 slices fresh ginger (each about the size of a quarter)
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 10 - ounce bag washed baby spinach
  • 2 tablespoons freshly squeezed lemon juice
  • Coarse sea salt or kosher salt to taste
  • Freshly ground black pepper


  1. Combine 6 cups of water with the lentils in a 3- to 4-quart saucepan over high heat. Skim off the foam as the lentils begin to boil. Add tomatoes, oil, turmeric, and garlic. Reduce the heat to a simmer. Wrap ginger, rosemary, and bay leaf in a piece of cheesecloth, tie it closed with kitchen string, and add to the pan. Simmer until the lentils are tender and the garlic is soft; discard the cheesecloth.
  2. Add the spinach and simmer until wilted. Stir in the lemon juice. Crush the garlic against the side of the pot with the back of a spoon and stir so that it melts into the soup. Season with salt and pepper to taste, and serve.

Nutrition Information

Servings Per Recipe: 5
PER SERVING: 319 cal., 10 g total fat (1 g sat. fat), 43 g carb. (12 g fiber), 18 g pro.