How to Make Spinach and Lentil Soup (Traditional & Healthy Version)
Spinach and Lentil Soup is a nutritious staple in Singapore’s vibrant food scene, often found in fusion-inspired stalls and health-focused kopitiams. While rooted in the multicultural heritage of Singapore, this vegetarian soup combines local greens like bayam (spinach) with hearty lentils, reflecting both Indian and Malay influences prevalent in hawker centres islandwide. Its light yet satisfying flavour makes it a favourite among those seeking comfort food with a healthy twist, especially during lunchtime rushes at bustling kopitiams. This soup embodies the spirit of Singaporean cuisine—fresh, balanced, and globally inspired. The gentle seasoning and aromatic base are reminiscent of the soups served in traditional hawker stalls, tailored for local tastes. Popular among vegetarians and health-conscious diners, Spinach and Lentil Soup is often enjoyed as a nourishing lunch option or light dinner, providing a wholesome meal without excess calories. Its versatility and ease of preparation make it a perfect addition to Singapore’s lunch repertoire, especially for those seeking a modern, nutritious take on classic hawker fare.
Ingredients
- 2 cups Fresh spinach (bayam)
- 1/2 cup Red lentils (masoor dal)
- 1 small Yellow onion (finely chopped)
- 2 Garlic cloves (minced)
- 1 small Carrot (diced)
- 1 Celery stalk (diced)
- 3 cups Vegetable broth (low sodium)
- 1 tablespoon Olive oil (or canola oil)
- 1/4 teaspoon Ground black pepper
- 1/2 teaspoon Salt (to taste)
- 1 tablespoon Lime juice (freshly squeezed)
- 2 tablespoons Chopped coriander (daun ketumbar)
Step-by-step instructions
Step 1 · Rinse red lentils thoroughly under running water until the water ru...
Rinse red lentils thoroughly under running water until the water runs clear.
Step 2 · Heat olive oil in a large pot over medium heat
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
Step 3 · Add minced garlic
Add minced garlic, diced carrot, and celery. Stir and cook for 3 minutes until vegetables soften.
Step 4 · Stir in rinsed lentils
Stir in rinsed lentils, then pour in vegetable broth. Bring to a boil.
Step 5 · Reduce heat to low and simmer for 10 minutes
Reduce heat to low and simmer for 10 minutes, until lentils are just tender.
Step 6 · Add spinach
Add spinach, salt, and pepper. Simmer for 2 minutes until spinach is wilted.
Step 7 · Optional: Stir in lime juice and chopped coriander before serving f...
Optional: Stir in lime juice and chopped coriander before serving for a fresh, tangy finish.
Step 8 · Serve hot in bowls
Serve hot in bowls. Garnish with extra coriander if desired.
Why this recipe is healthy
This dish is naturally low in calories and fat, while rich in plant-based protein and fibre, supporting weight management and digestive health. The combination of spinach and lentils provides balanced macronutrients and micronutrients, ideal for vegetarians and those seeking a nutrient-dense lunch. The absence of refined grains and minimal oil usage ensures a fresh, wholesome meal, perfect for health-conscious Singaporeans.
A note on tradition
Spinach and Lentil Soup reflects Singapore’s multicultural food landscape, blending Indian and Malay influences with a modern health-conscious twist. It is commonly served in kopitiams and hawker centres, especially in areas with diverse communities like Little India and Geylang. The soup is often enjoyed as a light lunch or post-festival dish, particularly for those seeking nutritious options after festive indulgence.