Lentil Cumin Soup with Spinach.



I admit, this isn’t the prettiest soup in the world but wow if you love lentils… you are going to flip over this soup!  This recipe is super easy made with precooked lentils that you can find at Trader Joe’s or even Target.  Heartier soup packed with vitamins and minerals.  There is no thickening agent so no extra fat or calories here.


1 tablespoon of olive oil
1/2 of a large onion, diced
4 cloves of garlic, minced
1 -2 inch piece of ginger, minced
2 teaspoons of ground cumin
1/2 teaspoon of red pepper flakes
4 cups of chicken or vegetable broth, low sodium
2 tablespoons of balsamic vinegar
16 ounces of steamed lentils
1 handful of spinach leaves, washed
Salt and pepper
1 handful of cilantro leaves, washed and roughly chopped


In a Dutch oven, heat the oil over a medium flame.  Add the onions and cook for about 4 minutes.  Add the garlic and ginger.  Stir to combine.  Add the cumin and red pepper flakes.  Then add the broth, vinegar and lentils.  Bring to a boil.  Add the spinach and wait for it to wilt.   With your hand immersion blender, blend the soup until you achieve the consistency you wish to have.  Adjust the salt and pepper.  Add the cilantro leaves.  Simmer until ready to serve.

*Adapted from Cooking Light.

— Knead to Cook


  1. I am not even sure if I like lentils – but I clicked over because I LOVE that bowl, so fun :-)


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