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Iron-Rich Lentil Soup for Women’s Health

A warming pot of red lentils simmered with carrots, celery, and turmeric, finished with fresh spinach and lemon.

Ingredients

  • 1 1/2 cups red lentils rinsed
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 6 cups vegetable broth low sodium
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 cup spinach fresh, chopped
  • 2 tablespoons lemon juice freshly squeezed
  • 1/2 teaspoon sea salt to taste
  • 1/4 teaspoon black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
  2. Stir in carrots and celery, cooking for 3–4 minutes until softened.
  3. Add lentils, broth, cumin, turmeric, and paprika. Stir well.
  4. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until lentils are tender.
  5. Stir in spinach and cook for another 2 minutes until wilted.
  6. Season with salt, pepper, and lemon juice. Adjust seasoning to taste.
  7. Serve warm, optionally garnished with parsley or a drizzle of olive oil.