I love a simple creamy red lentil soup because it cooks up super fast, is great for digestion, and is packed with plant protein, fiber, iron, and calcium to name a few. Fresh ginger and turmeric add a comforting warmth to this soup and miso gives more body to the broth and adds that delicious sweet and salty umami-rich flavor. Don’t skip the tangy yogurt, crunchy nuts, and fresh herbs on top!
Ingredient highlight
Lentils! My favorite small but mighty pulse (AKA legume)! They are packed full of protein, fiber, folic acid, iron, calcium, phosphorus, magnesium, zinc, and potassium. One half cup of uncooked lentils (or about 1 ¼ cup cooked) contains 24g of protein, that’s more than you get in 3 oz of steak!
Servings 4
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- ¾ tsp kosher salt, divided
- 2 tbsp grated ginger
- ½ tsp ground turmeric
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 6 cups water
- 2 cups red lentils
- ¼ cup mellow white miso paste
- 3 cups frozen spinach or 4-5 cups loosely packed chopped greens
- 1 tbsp lemon juice
- Plain whole milk Greek yogurt, for topping
- Chopped cilantro or scallions, for topping
- Toasted cashews or almonds, for topping
Instructions
- In a large pot over medium heat, add the oil, onion, carrot, and ½ teaspoon salt. Cook until the veggies have softened, about 3-5 minutes, stirring occasionally.
- Add the ginger, turmeric, black pepper, and red pepper flakes (if using), and cook for 30 seconds, stirring constantly. Add the water, lentils, and remaining ¼ teaspoon salt. Bring to a boil over high heat, then give it a stir. Cover and reduce the heat to low to maintain a simmer for 20 minutes, stirring halfway through, or until the lentils have broken down.
- Stir in the spinach or greens and simmer until wilted/thawed, about 2 minutes. Turn off the heat. Transfer about ½ cup of the soup to a bowl and add the miso paste. Mash it up with a fork to dissolve the miso, then stir it back into the soup. Stir in the lemon juice.
- Serve topped with yogurt, herbs, and nuts.
Items you can prep ahead (optional)
- Chop 1 yellow onion
- Chop 1 carrot
- Grate 2 tbsp ginger
- Make the soup
Substitutions:
- To make vegan, use a vegan yogurt alternative.
- To make nut-free, top with toasted pumpkin seeds.
- No miso paste? Add an extra ½ teaspoon salt and 1 tablespoon soy sauce in with the water. To make the soup creamier, blend 2 cups worth and stir it back into the soup.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freezer for up to 2 months.
Leftovers + Repurposing:
- Warm up leftover soup in the microwave or on the stove.
- Make sure to top leftovers with yogurt, herbs, and nuts.
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