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Guide · Oct 13, 2026

Red Lentil Soup with Spinach

A one-pot red lentil soup with carrots, cumin, tomatoes and spinach. Vegan and ready in about 40 minutes.

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Red Lentil Soup with Spinach

Short answer: Red lentils cook down in about 20 minutes, so this soup goes from chopping board to bowl in about 40. Cumin and smoked paprika give it depth, and a squeeze of lemon at the end brightens it.

Red lentils don't need soaking, and they break down as they cook, so the soup turns thick without a blender. Find more weeknight ideas in our dinner recipes, and see the Electric Food List for vegetable swaps.

Swaps and substitutions

  • Use kale instead of spinach and simmer it 3 minutes longer.
  • Use 1 tsp curry powder in place of the smoked paprika.

Red Lentil Soup with Spinach

A one-pot soup of red lentils, carrots, tomatoes and spinach, seasoned with cumin, smoked paprika and lemon.

Developed by the ElectricDiet team

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Prep
10 min
Cook
30 min
Total
40 min
Makes
4 servings

Ingredients

4 servings
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 3 clove garlic, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1½ cup red lentils, rinsed
  • 1 can diced tomatoes, 14.5 oz, with juices
  • 6 cup vegetable broth, check the label if you need it gluten-free
  • 3 cup baby spinach, packed
  • 1 lemon, juiced
  • 1 tsp salt
  • ¼ tsp black pepper

Method

  1. Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 6 to 8 minutes, stirring now and then, until the onion is soft.
  2. Add the garlic, cumin and smoked paprika and stir for 1 minute, until fragrant.
  3. Add the lentils, tomatoes and broth. Bring to a boil, then lower the heat and simmer, partly covered, for 18 to 20 minutes, until the lentils are soft and falling apart.
  4. Stir in the spinach and cook for 1 to 2 minutes, until wilted.
  5. Stir in the lemon juice, salt and pepper. Taste, adjust the seasoning, and add a splash of water if it's thicker than you like.

Food safety and storage

  • Cool leftovers within 2 hours. They keep in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat until steaming hot.
  • The soup thickens as it sits; thin it with a little water or broth when reheating.

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Frequently asked questions

Do red lentils need to be soaked?

No. Red lentils are split and cook in about 20 minutes without soaking. Rinse them first to remove dust.

Can I freeze red lentil soup?

Yes. Cool it, then freeze it in airtight containers for up to 3 months. Thaw it in the fridge overnight and reheat until steaming.

Can I use green or brown lentils instead?

Yes, but they hold their shape and need about 30 to 40 minutes, so add another cup of broth and simmer longer.