Anti Inflammatory Curried Lentil Soup with Spinach
This deeply warming soup is the kind of bowl that makes you feel genuinely taken care of — rich, fragrant, and satisfying in a way that goes well beyond its humble ingredients. Red lentils simmer down into a thick, velvety base while turmeric, cumin, coriander, and fresh ginger layer in serious depth of flavor, and a handful of baby spinach stirred in at the end adds color and a quiet nutritional boost. The spice lineup here is doing real work: turmeric and ginger are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and they show up in generous amounts rather than as an afterthought. Everything comes together in a single pot, which means less cleanup and more time actually enjoying dinner. A squeeze of fresh lemon juice right at the end brightens the whole thing and keeps it from feeling heavy. It makes four servings, so it's ideal for a weeknight batch cook — and like most lentil soups, it tastes even better the next day once the flavors have had time to settle.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 ½ cups red lentils, rinsed
- 4 cups low-sodium vegetable broth
- 1 cup water
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
- 3 cups baby spinach, loosely packed
- 1 tbsp fresh lemon juice
For serving
- 1–2 tbsp extra virgin olive oil, for drizzling (optional)
- fresh cilantro leaves, for serving (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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