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Curried Red Lentil and Spinach Soup

  • Cooking time30 min
  • Prep time15 min
  • ServingsRecipe serves 6


  • 1 Tbsp. BecelĀ® Buttery Taste margarine*
  • 1 medium onion , chopped
  • 3 cloves garlic , finely chopped
  • 2 tsp. finely grated fresh ginger
  • 1 1/2 tsp. curry powder
  • 1/2 tsp. ground cumin
  • 1 carrot , peeled and chopped
  • 1 rib celery , chopped
  • 1 cup red lentils , rinsed and drained
  • 1 carton (900 mL.) reduced sodium chicken broth
  • 1 cup water
  • 2 cups baby spinach leaves , coarsely chopped
  • 2 Tbsp. lemon juice
  • 1/4 cup chopped fresh cilantro , (optional)
Total Fat2.50 g
Saturated Fat0.000 g
Trans Fat0.000 g
Polyunsaturated Fat0.500 g
Monounsaturated Fat1.000 g
Cholesterol0 mg
Sodium90 mg
Total Carbs26.00 g
Dietary Fiber6.0 g
Sugars2.00 g
Protein12.00 g
Calcium4 %
Iron15.00 %
Omega-30.00 g
Omega-60.00 g
Vitamin C10.0 %
Vitamin A8.0 %


  1. Melt BecelĀ® Buttery Taste margarine* in large, heavy-duty pot over medium heat and cook onion, garlic and ginger, stirring occasionally, until onion is tender, about 7 minutes.
  2. Add curry powder and cumin and cook, stirring constantly, 1 minute. Add carrot, celery, lentils, chicken broth and water. Bring to a boil over high heat. Reduce heat and simmer covered 20 minutes or until lentils and vegetables are tender.
  3. Process lentil mixture with hand-held blender*until still chunky. Stir in spinach and simmer 5 minutes. Stir in lemon juice and cilantro.