Red Lentil, Spinach, & Lemon Soup

Photo by Michelle Rae Bebber

Photo by Michelle Rae Bebber

My mom longs for this soup whenever she’s feeling under the weather. She equates it with Nature’s perfect medicine! Luckily, it’s also a snap to make and tastes phenomenal. Lemon lovers, this is just what the good doctor ordered!

Recipe from Radiant Health, Inner Wealth

2 tablespoons plus 2 teaspoons oil (sunflower, coconut, olive, or safflower)
Medium-large onion, finely chopped (1½ cups chopped onion)
6 cups water, preferably filtered
1 cup plus 2 tablespoons dry red lentils
Zest of 1 large organic lemon (about 2 teaspoons grated or finely minced zest)

Thyme for Freshness:
2 teaspoons minced fresh thyme leaves, optional
¼ cup plus 2 tablespoons fresh lemon juice
½ cup nondairy milk, plain and unsweetened
4 large cloves garlic, minced or pressed
2 cups (lightly packed) fresh baby spinach
1 tablespoon sea salt (or less if you prefer)
Fresh ground pepper to taste

Green Garnish: ¼ cup minced fresh chives (or scallion tops)


1. In a large soup pot, heat the oil over medium-high heat. Add the onion and sauté for about 10 minutes, stirring often, until soft and lightly browned.

2. Add the water, red lentils, and lemon zest. Cover and bring to a boil. Reduce the heat to low and simmer until the lentils are very soft, about 30-40 minutes.

3. Turn off the heat and add the thyme, lemon juice, milk, garlic, spinach, salt, and pepper. Stir well and cover the soup pot with the lid. Allow the soup to sit, covered, until the spinach is wilted.

4. Stir well and serve garnished with the fresh chives (or scallions). Feel it!

Serves 6; GF/SF/Green (according to the health guidelines in my books)