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Red Lentil, Carrot & Spinach Soup - Chef Whitney Aronoff | Starseed Kitchen

Red Lentil, Carrot & Spinach Soup

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  • Author: Chef Whitney Aronoff
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Healthy


Lentils are full of vitamin B and are a great source of protein and iron. They are a great source of all the nutrients that support healthy skin, hair and nails.

Consider the little lentil your plant-based beauty super food.


  • 2 Tbsp extra-virgin olive oil
  • ½ red onion
  • 6 carrots, half-mooned (about 3 cups chopped)
  • 3 garlic cloves, minced
  • 1-inch fresh ginger, minced
  • ½ tsp cumin
  • ½ tsp turmeric
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • ½ tsp sea salt
  • 1 bay leaf
  • 1 can diced, crushed tomatoes
  • 6 cups chicken bone broth or vegetable broth
  • 1 cup red lentils, rinsed
  • 2 cups fresh spinach, packed
  • Juice of ½ a lemon


  1. In a large soup pot, heat oil over medium heat. Add the onion and stir till softened, about 5 minutes. Add in the carrots, and cook for another 2 minutes. Then add the garlic, ginger and spices, stirring to activate and coast all the vegetables.
  2. Add the crushed tomatoes and broth. Bring to a boil. Add the lentils, stir to break up any clumps, and reduce the heat to a simmer. Cook for 20 minutes, or until the carrots have softened.
  3. Stir in the spinach, a pinch of lemon juice to taste, and additional sea salt and black pepper to taste.


Substitute spinach for other leafy greens such as chard, collards, kale, or beet greens.