Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.

EatingWell Magazine, January/February 2022


Credit: Jacob Fox

Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large heavy pot over medium heat. Add carrots, celery and onion and cook until starting to soften, 7 to 10 minutes. (Do not brown.) Stir in garlic, tomato paste, cumin, saffron and turmeric and cook for 1 minute.

  • Add broth, water, lentils, spinach, salt and pepper. Bring to a simmer. Adjust heat to maintain a simmer, cover and cook, stirring as needed to prevent sticking, until the lentils and vegetables are tender, 15 to 20 minutes. Add more water if desired.

  • Garnish with yogurt and mint, if desired.

To make ahead:

Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

generous 1 cup
280 calories; protein 15g; carbohydrates 42g; dietary fiber 8g; sugars 2g; fat 7g; saturated fat 1g; sodium 364mg; potassium 512mg.