Red Lentil, Tomato and Spinach Soup

"This is an Indian dish high in Iron. I found this on line and tweeked a bit. Both tomatoes and spinach are good sources of iron. They complement each other. Not in just taste but work together to help the body absorb the iron."
photo by Michelle from Central Time photo by Michelle from Central Time
photo by Michelle from Central Time
photo by Michelle from Central Time photo by Michelle from Central Time
Ready In:




  • Heat the butter in a pan and add the onions, garlic and peppercorns.
  • When the onions turn translucent, add the lentils, tomatoes, salt and 2 cups of water and cook till the dal is tender. About 20 minutes.
  • When cool, blend to get a smooth purée.
  • Add the spinach, milk and bring to a boil.
  • Finish by adding the lemon juice.
  • Serve hot.

Questions & Replies

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  1. Suprisingly full of flavour considering the simple list of ingredients. Very warming, great for a chilly day like today or for fighting off colds. My only problem with it is that it didn't make 4 servings. Partly due to me using fresh tomatoes I'm sure, but I think they were so nice in this I would do it the same way again. I ended up adding a cup of veg broth and it worked out well. Next time I would just make a double batch. Thanks Rita!
  2. I've made this soup many times, it is fragrant, tasty and healthy. I usually omit milk and lemon and use a bit more spinach and peppercorns.
  3. This is really, really good! The only thing I changed is I added more peppercorns, (personal preference), and I added 2 tbsp of chopped fresh parsley. The texture, flavor, and ease of making - makes this a definite keeper. Next time I will make a bigger batch :)
  4. This was excellent. Now we just need to learn how to make naan.
  5. After all the great reviews, I was excited to try this recipe. What a disappointment! I found it to be low on flavor and even lower on presentation.



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