Persian-Style Red Lentil and Spinach Soup with Lemon

Red lentils cook down fast into something soft and almost creamy, which makes this soup a genuinely quick one to put together even on a busy evening. Turmeric and garlic build a warm, earthy base, and a big handful of spinach stirred in near the end keeps things fresh rather than heavy.

Lentils and spinach together make this a real source of iron, so it's tagged for anemia support alongside the pregnancy tag, and the lentils also bring plenty of folate to the pot. A finishing squeeze of lemon juice brightens everything and helps the whole bowl taste lighter than its ingredient list might suggest.

Serve with warm flatbread for a simple, plant-based lunch or starter.