Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Lentil Spinach Soup


I know this is going to sound really geeky but for most of the year when I was on SCD I maintained an excel spreadsheet to monitor my recovery. Well, at the time it was to monitor my sickness really. Once I decided that what I ate was affecting me for better or for worse, I knew I had to track what I ate. It was a pretty simple spreadsheet:

Recently I had a reader reach out to me about starting SCD. She asked me what I ate during the first week. Many of you are thinking — just do what the book says! Well, its not so simple if you’re vegetarian. Yup, I did SCD diet while being primarily vegetarian. Anyhow, since it’s been quite some time since I started SCD, my memory on it was pretty bleak. Luckily I still had my spreadsheet and could tell her exactly what I ate and the recipes that went with it!

While trying to find the recipes I made over year that I was on SCD, I realized that many of them never made it to this blog! In fact, some of the recipes I hadn’t cooked for years! This is one of those recipes. I loved this recipe while I was on SCD. And being a vegetarian on SCD, it was perfect because lentils have a LOT of protein.

Note: If you’re early on in your SCD timeline, I suggest you refrain from making this recipe until you have most of your symptoms under control. Lentils are pretty tough to digest and if your gut is still very weak, it won’t be able to handle it. Also – if you’re on SCD — make sure you follow the overnight soaking procedures outlined in the Breaking The Vicious Cycle book.

Lentil Spinach Soup

Makes: 4 – 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Ready in: 45 minutes


  • 1 cup brown lentils
  • 3 cups water (more if required)
  • 1 teaspoon grated fresh ginger
  • 2 – 4 tablespoons extra virgin olive oil
  • 1/2 cup fresh coriander
  • 1 1/4 lb baby spinach
  • 2 tablespoons lemon juice (more to taste)
  • 2 teaspoons salt
  • Fresh ground pepper to taste


1. Wash and drain the lentils. Put them in the pressure cooker with the water. Cook per the instructions of your pressure cooker. Mine requires me to cook on medium-high till the first whistle. Then lower the heat and cook for 6 minutes. If you don’t have a pressure cooker, you will probably have to cook the lentils for 1 hour till they become tender.

2. While the lentils are cooking, grate the fresh ginger and chop up the coriander.

3. Over medium heat, heat the olive oil in a large pot. Add the coriander and spinach. Stir till the spinach is wilted.

4. Add the cooked lentils, lemon juice and salt to the spinach. Serve super hot with fresh ground pepper!

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6 Responses to Lentil Spinach Soup

  1. Vicky says:

    This soup sounds perfect for me, it will get pinned!

    I was recently given the Sunshine Award. I must now pass this on to ten other bloggers who creatively inspire others in blogosphere. I’m quite sure you’ve already received many of these awards but I’d love to pass this to both of you, Raj and Sonia. Please feel under no pressure to pass it to others. You can read more about this award here http://glutenfreescdandveggie.blogspot.co.uk/2012/07/the-sunshine-award.html

  2. Taruna says:


    I’m also a St. Joseph Pashan alumnus, and I love all your recipes.. !! You guys are really doing a great job !!!

    But wanted to give feedback on the use of “Extra Virgin Olive Oil” in all of them.
    Based on my research, it’s meant for salads, and should not be heated.
    Some of the packaging says that, and so does my Primary care Doctor, and Nutritionists and this Whole Foods article here:
    and this video by George Mateljan:

    I’m sure you guys have done your research though.
    Is there something that you found contrary to this ?


    • Raj says:

      Thanks Taruna! I have recently came across a bunch of articles about this as well. I’m currently in the process of trying to switch to Canola oil. Honestly though, I feel like I haven’t looked into this enough. Thanks for sharing the links and caring! 🙂

  3. Sasha says:

    This looks yummy! I’ve tried a few lentil recipes in the slow cooker recently – they’ve worked out quite well (and that works for me – I come home and dinner’s ready :). I think I might try this that way. Do you think it might also work with canned, as a last-minute supper idea?

    • Raj says:

      I so need to get a slow cooker for the same reason! I keep thinking it’d be so super fantastic to just come home to a “home-cooked” meal that I didn’t have to cook! LOL.

      I think this can definitely work with canned. Of course, you’ll have to adjust the cooking time.

      • Sasha says:

        OMG – get a slow cooker!!! I don’t know what I’d do without mine! I’ll warn you, it’s a slippery slope – I now own three 🙂

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