Red Lentil Soup with Spinach Leaves

5 from 7 votes
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 196 kcal


  • 250 g Fresh spinach leaves
  • 2 Red onions
  • 2 tbsp Rapeseed oil
  • 1 tsp Mild curry powder
  • 250 g Lentils red
  • 500 ml Carrot juice
  • 1 liter Vegetable broth, instant
  • Salt and pepper
  • 12 g Apple crisps


  • Wash the spinach leaves, spin dry and remove the stalks. Peel the onions and cut into fine strips. Heat the oil in a saucepan. Sauté the onions and spinach in it.
  • Dust the curry powder over it and fry briefly. Add the lentils, pour in the carrot juice and vegetable stock. Simmer the soup over a low heat for about 20 minutes until the lentils are soft and slightly disintegrated. Season the lentil soup with spinach with salt and pepper. Arrange lentil soup with leaf spinach on plates and serve immediately, sprinkled with the apple chips.


Serving: 100gCalories: 196kcalCarbohydrates: 16.2gProtein: 14.2gFat: 8.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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