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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 power, 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