Creamy Red Lentil and Spinach Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Red Lentil and Spinach Soup

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil and Spinach Soup

A warming and velvety soup that combines hearty red lentils with fresh spinach, balanced vegetables, and a touch of creaminess from Greek yogurt. This comforting bowl is beautifully spiced with garlic and aromatic herbs, perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

528kcal
Protein
41.2g
Fat
7.7g
Carbs
78.0g

SERVINGS

1 serving

INGREDIENTS

80 grams dried red lentils

2 cups fresh spinach

1 medium carrot

1 small onion

2 cloves garlic

2 cups vegetable broth

1 teaspoon olive oil

150 grams nonfat plain Greek yogurt

1 teaspoon ground cumin

1 teaspoon ground turmeric

Salt & pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Heat olive oil in a large pot over medium heat. Sauté the chopped onion, diced carrot, and minced garlic for about 3-4 minutes until softened.

  • 3

    Add the rinsed lentils, vegetable broth, ground cumin, and ground turmeric to the pot. Bring to a simmer and cook for 20-25 minutes until the lentils are tender.

  • 4

    Stir in the fresh spinach and let it wilt, cooking for an additional 2-3 minutes. Season with salt and pepper to taste.

  • 5

    Remove the pot from heat and let the soup cool slightly before blending half of the soup in a blender until smooth. Return the blended portion to the pot to achieve a creamy consistency.

  • 6

    Stir in the nonfat Greek yogurt for extra creaminess, warming the soup gently without boiling. Adjust seasoning if needed and serve warm.

Creamy Red Lentil and Spinach Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Red Lentil and Spinach Soup

YOUR SOLIN GENERATED RECIPE

Creamy Red Lentil and Spinach Soup

A warming and velvety soup that combines hearty red lentils with fresh spinach, balanced vegetables, and a touch of creaminess from Greek yogurt. This comforting bowl is beautifully spiced with garlic and aromatic herbs, perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

528kcal
Protein
41.2g
Fat
7.7g
Carbs
78.0g

SERVINGS

1 serving

INGREDIENTS

80 grams dried red lentils

2 cups fresh spinach

1 medium carrot

1 small onion

2 cloves garlic

2 cups vegetable broth

1 teaspoon olive oil

150 grams nonfat plain Greek yogurt

1 teaspoon ground cumin

1 teaspoon ground turmeric

Salt & pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cold water and set aside.

  • 2

    Heat olive oil in a large pot over medium heat. Sauté the chopped onion, diced carrot, and minced garlic for about 3-4 minutes until softened.

  • 3

    Add the rinsed lentils, vegetable broth, ground cumin, and ground turmeric to the pot. Bring to a simmer and cook for 20-25 minutes until the lentils are tender.

  • 4

    Stir in the fresh spinach and let it wilt, cooking for an additional 2-3 minutes. Season with salt and pepper to taste.

  • 5

    Remove the pot from heat and let the soup cool slightly before blending half of the soup in a blender until smooth. Return the blended portion to the pot to achieve a creamy consistency.

  • 6

    Stir in the nonfat Greek yogurt for extra creaminess, warming the soup gently without boiling. Adjust seasoning if needed and serve warm.