Our summer here in Dubai is still hot as hell. But one cannot live from cooling lettuce leaves and cucumbers alone for several months in a row. In the middle of the summer heat, I felt like cooking some hearty bean soup. I found the recipe for this soup in a supermarket supplement. The colors of this soup were immediately intriguing. I have a weakness for food with vibrant contrasting colors. In addition, this soup is cooked in less than half an hour. Good for any weeknight.

To make it even better, this soup is one big bowl full of goodness: It is vegan. The health benefits of lentils and beans are widely known: low GI, low in calories, heart-healthy, lots of fiber. Spinach, like all green leafy vegetables, is full of antioxidants, rich in vitamin C, potassium and iron and contains lots of fiber too. The lentils, once cooked,  give the soup a natural thickness. I love the spice mix in this soup too: a whole mix of anti inflammatory and anti oxidant properties come with the turmeric, cinnamon and cumin.

It’s worth making this soup in huge batches, as it gets better when leftovers of the soup are reheated the next day. Enjoy!

1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground paprika
1/2 teaspoon ground cinnamon
1 1/2 cups cooked red kidney beans
1/2 cup red lentils
4 cups vegetable stock or water

1 lemon, juice of
1 teaspoon dried mint
2 cups fresh spinach, finely chopped
Serves 4

Heat olive oil over medium heat. Saute onions, garlic and spices until onions are soft. Stir in the beans, lentils, lemon juice, mint. Then add vegetable stock. Cover and simmer for 20 minutes, until lentils are tender. Stir occasionally. Stir in spinach and simmer uncovered for 5 minutes. Ready to serve.

Vegan Soups and Hearty Stews for All Seasons


  1. This soup has all my favorite ingredients. I will try it as soon as I get some spinach. I make a kicker Red Lentil soup which I am addicted to and this one is right up my alley. Thanks for sharing.

  2. Oh my goodness! Lentil soup is kind of my family’s staple. I can have it every day and at every meal and my husband can leave me for those red kidney beans!
    Love your space and I’m so glad I got directed to it. Keep up the good work!

  3. I’ve tried it today. Super! Maybe a bit too sour for ordinary people, but for pregnant woman – just perfect :)))) Thanks!

  4. This was excellent – very light and herbal. I used fresh mint since I had no dried and only 1/2 a lemon’s worth of juice. Despite this change, the lemon flavor still really came through – it’s what makes the soup for me. I think next time I might double the lentils to get a bit thicker of a soup. And there WILL be a next time! Thanks for sharing this!

  5. mmmm just made this. used half a lemon, added some sriracha and kosher salt. i’m in heaven! thanks.

  6. great vegetarian recipe, good for the cold rainy days!

  7. I’m sure you could also eat this cold and it would be delicious! I like a stew texture as opposed to soup, so I might add bulgur wheat to this to thicken it up a tad.

    Love your blog!

  8. Thank you so much for your blog.I found it by accident and really love it.

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