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Smoky Red Lentil Soup with Spinach

46 reviews / 4.8 average

This Smoky Lentil Soup is ultra creamy and totally vegan! Packed to the brim with veggies, red lentils, coconut milk, and lots of spices, it’s a total win for the coziest months of the year!

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Yes, we are here! Our kitchens are full of warm smells, pots are simmering, the mirepoix is chopped, our aprons are splattered, and we are full-on soup fiends right now. The list of soup-joys is long, but hearty, scoopable, rich, creamy vegan bowl-hug? TOP O’ THE LIST, PALS.

This soup is ultra creamy and super smoky, full of vegetables, and the perfect blend between chunky and smooth with those little red lentils that just gently melt into soupy deliciousness. The final squeeze of lemon juice wakes everything up, and the honey is the perfect subtle sweet finish that you didn’t even know you needed. It begs to be dunked and dunked again with all kinds of breads, crackers, and flatbreads. So much flavor, so much nutrition, so many good feelings all around.

Don’t get us wrong here, we love a soup with a good bacony start like this one or yummy Italian sausage bits (stay tuned!), but this one boasts big, big flavors while still being totally plant-based.

Smoky red lentil soup in a bowl with a metal spoon and socca.

How To Make This Lentil Soup

Okay, so this is actually a pretty straightforward soup party. There’s the classic carrot/onion/celery trio who always show up early, then the garlic, cumin, and turmeric come in with a special guest – a clomp of beautiful smoked paprika. Once your cutie little red lentils join, the simmering does all the work and you get to quietly ghost away to your couch (or maybe stay and dance around if you’re a party person).

To make it happen:

  1. Build your smoky rich veg and spice base.
  2. Add your lentils and broth.
  3. Simmer away and enjoy all the cozy house smells.
  4. Pile in a couple handfuls of fresh spinach and coconut milk for creaminess.
  5. Finish with onion powder, garlic powder, a squeeze of lemon juice, and a honey drizzle (optional).

Fresh spinach and yummy dreamy coconut milk are always welcome on the guest list, but it’s really those party favors at the end that clinch it (are we going too far with this party analogy? possibly.) The onion and garlic powder add just a hint more concentrated flavor, and then you get that bit of acid from the lemon juice cutting through the richness.

Of course, if you’re going for a totally vegan get-together (okay, we’re done now), you’ll have to leave this out, but that honey drizzle at the end is such a unique surprise.

“I’m sorry, drizzle honey into my SOUP?!” you say. And yes. Yes, that is what we’re saying. The tiniest hint of sweetness to cap off this smoky soiree (whoops, did it again) is a real *chef’s kiss* moment.

What To Eat With This Lentil Soup

This soup is so cozy and filling that it really doesn’t need anything else, BUT listen, it is also so extremely dippable! Thanks to the lentils it really thickens up making it IDEAL for soup dips. We could not be stopped with a batch of crispy socca (so good!) for maximum rip & dip joy, but a quickish batch of no knead bread, a yummy green salad, or just a super easy frozen or packaged naan/flatbread would not disappoint.

Super Filling and Deliciously Vegan

There’s just so much to love about this one. So nutritious and satisfying thanks to the piles of veg and the nutrient-dense, full of good-for-you, powerhouse lentils.

It tastes like it should have taken hours to make with the complexity of the smoky spice, the tinge of coconut in the background, but it really comes together so easily. Creamy rich while being completely vegan (if you omit the honey, of course) and it will keep you filled up in belly and heart all the day through.

Hello fall, we’re so very ready for you. ❤️

Red lentil soup with spinach and socca in a bowl with a spoon.

The deep richness from the spices, the creamy coconut milk finish, and the serious meatiness of the the never-let-you-down lentils make this one not to be missed. Yesplease forever.

Red Lentil Soup: FAQs

Can you use different types of lentils in this soup?

Different types of lentils cook differently, so we’d really recommend red lentils in this case. They’re just so good!

How can I make this soup in the Instant Pot?

Sauté your carrots, celery, and onions in the Instant Pot with a little bit of olive oil. Add in your garlic and spices and cook for an additional minute or two. Add in the broth and lentils and cook on high pressure for 5 minutes with a quick release when the soup finishes. Stir in the coconut milk, chopped spinach, salt, and lemon juice to finish.

What other proteins could I add to this lentil soup?

Beans or crispy tofu bits would be delicious here to keep things vegan-friendly!

Can I freeze this soup?

Absolutely! Just freeze in a freezer-safe bag or container.


Prefer To Watch Instead Of Read?

Source notes: This recipe was inspired by a smoky red lentil soup our friends Alex and Sonja and their veg-friendly cookbook called Pretty Simple Cooking. I left out the balsamic, upped the amount of lentils, and added some extra finishers because this is just how I live my life, but the base of this soup came from their very lovely recipe.

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Smoky Red Lentil Soup with Spinach


  • Author: Lindsay
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

This Smoky Lentil Soup is ultra creamy and totally vegan! Packed to the brim with veggies, red lentils, coconut milk, and lots of spices, it’s a total win for the coziest months of the year! 


Ingredients

Units Scale
  • 2 tablespoons olive oil
  • half of an onion, minced
  • 2 carrots, peeled and minced
  • 2 stalks celery, minced
  • 3 cloves garlic, minced
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 1/2 cups red lentils, rinsed
  • 5 cups vegetable broth
  • one 14-ounce can full-fat coconut milk
  • a lot of fresh spinach, chopped
  • 2 teaspoons kosher salt (more or less to taste)
  • juice of one lemon
  • garlic powder, onion powder, black pepper, or honey to taste

Socca:

  • 1 batch of crispy socca (or use a flatbread or naan for dipping)

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5-10 minutes. 
  2. Add the garlic, spices, and lentils. Stir to combine and let it stay on the heat for just a minute to get the garlic smelling really good. 
  3. Add the broth. Bring to a simmer; place lid partially on the pot and simmer for 10 minutes, stirring once or twice during cooking time. 
  4. Add coconut milk, spinach, salt, lemon juice, and season to taste. (I like a little drizzle of honey, and a couple shakes of garlic powder, onion powder, and cranks of freshly ground black pepper.)
  5. Serve with socca or some other flatbread for dipping and dunking. Wholesome, colorful, and SO yummy!
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: lentil soup, vegan soup, red lentil soup

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Recipe rating

121 Comments

    1. Pinch of Yum Logo
      Marjon

      They’re recommending not too, but you could precook/parboil the lentils for 10 minutes and then add them to the recipe? I think your lentils probably have to cook for 20 min and red lentils for 10-20 mins

    2. Pinch of Yum Logo
      Krista @ Pinch of Yum

      You can use green lentils, but you’re right, the cook time will bit a longer! Would love to hear back if you give it a try!

    3. Pinch of Yum Logo
      Susan

      Made this for dinner tonight and it’s amazing! First of all, any dish I’ve ever tried that’s meatless isn’t usually a hit. Second, my kids are fairly picky and (while skeptical at first) they both liked this and ate quite a bit! I served it with naan bread and that was perfect!






  1. Pinch of Yum Logo
    Nicole Ramnaney

    Looks great! How can I make this with the instapot? Any advice for adapting the recipe?






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Nicole! Check the FAQ section of the post for Instant Pot instructions!

      1. Pinch of Yum Logo
        Krista @ Pinch of Yum

        You could simply leave it out, or try cream, yogurt, or extra broth!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Eileen! You could simply leave it out, or try cream, yogurt, or extra broth!

  2. Pinch of Yum Logo
    Jennifer

    I made this at 8 AM after reading the recipe. It’s is absolutely delicious! The combination of coconut milk and Paprika makes it taste much more decadent than it is.






  3. Pinch of Yum Logo

    This sounds great but we are not huge fans of coconut. Does it have a strong coconut aftertaste? Could you sub another type of milk?

    1. Pinch of Yum Logo
      Annu

      I have made a similar soup using red lentils, coconut milk and red curry paste. Coconut milk makes it very creamy and lush but the flavor stays mild. I would definitely give this recipe a go.

    2. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Amy! I wouldn’t say it’s a strong coconut flavor, but you can definitely detect that it’s in the soup. You could simply leave it out, or try cream, yogurt, or extra broth!

      1. Pinch of Yum Logo
        Divorced kat

        I followed the recipe exactly (though I used reduced fat coconut milk). It came out good…it’s a unique flavor!
        The smoked paprika was actually not very strong. I’m not a huge coconut fan but luckily I did not really taste it. Probably not recipe I would make all the time but a keeper for sure.






    1. Pinch of Yum Logo
      Angelica

      I was wondering the same thing, if I can cook it in my crockpot. Thank you, sounds delicious 😋

    2. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We haven’t tested the soup in the slow cooker, but it should work out okay! I’d add in the coconut milk, spinach, salt, and lemon juice once cooking is complete! If you give it a try, we’d love to hear back!

  4. Pinch of Yum Logo
    Jeff

    I dislike coconut milk. (I try it every year and continue to dislike it) Is there anything else to use as a substitute?

    Thanks

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      You could simply leave it out, or try cream, yogurt, or extra broth!

  5. Pinch of Yum Logo
    Cara

    Just made this for dinner and it was fantastic. Made a few minor mods, just with what I had on hand, but the recipe is so so great overall. I served it with black rice, cilantro and lemon wedges.






  6. Pinch of Yum Logo
    Alicia

    I made this last night after seeing you post the recipe on Instagram and I was blown away! The coconut milk and lemon really elevate this soup. I used mostly regular paprika with a touch of smoked because I’m not a huge smoked paprika fan. This recipe is a keeper and it came together so quickly!






  7. Pinch of Yum Logo
    Jessica

    Amazingly delicious!! Cannot believe the flavors that came from such a low time investment!!






  8. Pinch of Yum Logo
    Denise

    Was wondering have to be careful with salt and cholesterol. I see that there is 1236.8mg in this soup, any way to lower it or even none of the salt.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Denise! We’d recommend using low sodium broth and reducing the amount of kosher salt you use!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Johna! We haven’t tested this in the slow cooker, so we don’t have exact times. I’d guess 3-4 hours on high or 4-6 on low would work well!

  9. Pinch of Yum Logo
    Sarah Rose Labine

    Made this yesterday for lunch and YUM! I’m excited to see what the depth of the flavors will be like today after a night in the fridge. Good job Lindsay (and team)!

    Already printed out and going in the “family favorites” recipe binder I keep.






  10. Pinch of Yum Logo
    Brownlee

    Wonderful as-is recipe. I made 1 1/2 recipe to use up my lentils and to that added 3 cups finely chopped fresh spinach but that obviously wasn’t nearly enough. So I defrosted a package of frozen spinach and then it was perfect!!!

  11. Pinch of Yum Logo
    Anna

    I made this recipe today and it was delicious. I didn’t have fresh spinach, so I used frozen and that worked also really well. This recipe is a keeper for fall & winter 😊






  12. Pinch of Yum Logo

    This soup was delicious and so easy. I made it with and spinach, baby kale and chard mix. Highly recommended. Thanks!






    1. Pinch of Yum Logo
      EGB

      I made this with regular paprika and a super greens mix and it was out of this world. I’m not vegan but wasn’t missing dairy or meat in the least. So excited to have leftovers for lunch tomorrow!

  13. Pinch of Yum Logo
    Erica

    I made this for my family last night and it was amazing! I loved the complex flavors with the lemon, the spices and the honey. It was so good!!






  14. Pinch of Yum Logo
    Erica

    I made this for my family last night and it was amazing! I loved the complex mix of flavors with the spices, the lemon juice and the honey! It was so good! Thanks!






  15. Pinch of Yum Logo
    Erica

    I made this for my family last night and it was amazing! I loved the mix of flavors from the spices, the lemon juice, and the honey. It was so delicious! Thanks!






  16. Pinch of Yum Logo
    Eli

    This soup was so delicious! I’m not a huge fan of smoked paprika and overly smoky dishes, so I added 1 tbsp of regular paprika and 1 tbsp of smoky paprika which added the perfect amount of smokiness. The coconut milk gives it a great creaminess which balances the smokiness as well. This one is definitely a keeper!






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      So glad you were able to find the right balance of flavor! Thanks for the comment!

  17. Pinch of Yum Logo
    Linda Jean

    I had all of the ingredients on hand so I threw it together – so easy, so delicious! Best pantry raid ever!!!