Description
This Smoky Red Lentil Soup with Spinach is a hearty, flavorful, and nourishing dish perfect for a cozy meal. Infused with smoked paprika, cumin, and turmeric, it offers a rich smoky aroma and vibrant color. The addition of creamy coconut milk and fresh spinach adds depth and balance, making it a wholesome vegan soup that pairs beautifully with flatbread for dipping.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1/2 onion, minced
- 2 carrots, peeled and minced
- 2 stalks celery, minced
- 3 cloves garlic, minced
Spices and Lentils
- 2 tablespoons smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 1/2 cups red lentils, rinsed
Liquids and Greens
- 5 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 1-2 cups fresh spinach, chopped
Seasonings
- 2 teaspoons kosher salt (adjust to taste)
- Juice of one lemon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 teaspoons honey (optional, to taste)
To Serve
- 6 pieces flatbread, naan, or crispy socca for dipping
Instructions
- Sauté Vegetables: Heat the olive oil in a large soup pot over medium heat. Add the minced onion, carrot, and celery. Sauté for 5-10 minutes until the vegetables are softened and fragrant.
- Add Garlic, Spices, and Lentils: Stir in the minced garlic, smoked paprika, cumin, turmeric, and rinsed red lentils. Cook for about 1 minute to allow the garlic and spices to release their aroma.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a simmer. Place the pot’s lid partially on top and let it simmer gently for 10 minutes, stirring once or twice to prevent sticking.
- Incorporate Coconut Milk and Spinach: Stir in the coconut milk and chopped spinach. Add kosher salt, lemon juice, garlic powder, onion powder, black pepper, and honey if using. Adjust seasoning to taste and cook until the spinach wilts and the soup is heated through.
- Serve: Ladle the smoky red lentil soup into bowls and serve with flatbread, naan, or crispy socca on the side for dipping. Enjoy this colorful, flavorful, and nourishing meal!
Notes
- You can adjust the amount of smoked paprika to increase or decrease the smokiness.
- Use fresh lemon juice for a bright, tangy finish.
- Honey is optional and can be omitted to keep the soup fully vegan if using a vegan sweetener alternative.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 1 month.
- For a gluten-free option, serve with gluten-free flatbread or omit the bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Mediterranean-inspired
