When the days get shorter and the air turns crisp, there’s nothing like a warm bowl of soup to comfort the soul. Enter the Smoky Red Lentil Soup with Spinach—a dish that’s hearty, flavorful, vegan-friendly, and packed with nutrients.
This soup combines the earthiness of red lentils with the smoky depth of paprika, the creaminess of coconut milk, and the freshness of spinach. It’s a one-pot wonder that’s perfect for busy weeknights, lazy weekends, or any time you need a nourishing meal without the fuss.
Why You’ll Love This Smoky Red Lentil Soup
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Quick and Easy: Ready in just 35 minutes, making it ideal for weeknight dinners.
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Nutrient-Rich: Packed with protein, fiber, and essential vitamins from lentils and spinach.
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Flavorful: Smoked paprika and cumin add a depth of flavor that elevates the dish.
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Vegan and Gluten-Free: Suitable for various dietary preferences.
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Versatile: Easily adaptable with different vegetables or spices based on what you have on hand.
Ingredients
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2 tablespoons olive oil
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½ onion, minced
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2 carrots, peeled and minced
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2 stalks celery, minced
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3 cloves garlic, minced
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2 tablespoons smoked paprika
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½ teaspoon cumin
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½ teaspoon turmeric
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1½ cups red lentils, rinsed
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5 cups vegetable broth
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1 (14-ounce) can full-fat coconut milk
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1–2 cups fresh spinach, chopped
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2 teaspoons kosher salt (adjust to taste)
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Juice of one lemon
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon black pepper
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2 teaspoons honey (optional, to taste)punchfork.com
Optional for serving:
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Flatbread, naan, or crispy socca for dipping
Instructions
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Sauté the Vegetables: In a large soup pot, heat olive oil over medium heat. Add minced onion, carrots, and celery. Sauté until softened, about 5-10 minutes.
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Add Aromatics and Lentils: Stir in minced garlic, smoked paprika, cumin, turmeric, and red lentils. Cook for 1 minute to release the flavors.
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Simmer: Pour in the vegetable broth. Bring to a simmer, partially cover the pot, and cook for 10 minutes, stirring occasionally.
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Finish the Soup: Add coconut milk, chopped spinach, salt, lemon juice, garlic powder, onion powder, black pepper, and honey (if using). Stir well and cook until the spinach wilts and the soup is heated through.
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Serve: Ladle the soup into bowls and serve with your choice of flatbread, naan, or crispy socca.
Cooking Tips
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Adjusting Thickness: If the soup is too thick, add a bit more vegetable broth or water to reach your desired consistency.
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Spice Level: For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
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Creaminess: For an even creamier texture, use an immersion blender to partially blend the soup before adding the spinach.
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Protein Boost: Add cooked chickpeas or diced tofu for extra protein.
A Personal Touch
I remember the first time I made this soup—it was a chilly evening, and I was craving something warm and comforting. The aroma of smoked paprika filled my kitchen, and with each spoonful, I felt a sense of coziness envelop me. Since then, it’s become a staple in my household, especially during the colder months. It’s not just a meal; it’s a hug in a bowl.
What to Serve with Smoky Red Lentil Soup
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Bread: Crusty bread, garlic toast, or warm naan complement the soup’s flavors and are perfect for dipping.
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Salad: A fresh green salad with a tangy vinaigrette adds a refreshing contrast.
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Grains: Serve the soup over cooked rice or quinoa for a heartier meal.
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Toppings: Garnish with fresh herbs like cilantro or parsley, a dollop of vegan yogurt, or a sprinkle of chili flakes for added flavor.
How to Store
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Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days.
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Freezing: This soup freezes well. Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months.
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Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.
FAQs
Can I use green or brown lentils instead of red?
Red lentils cook faster and break down more, giving the soup a creamy texture. Green or brown lentils take longer to cook and hold their shape, resulting in a chunkier soup. If you prefer that texture, feel free to substitute, but adjust the cooking time accordingly.allrecipes.com
Is there a substitute for coconut milk?
Yes, you can use other plant-based milks like almond or soy milk, but the soup will be less creamy. For a similar richness, consider adding a spoonful of cashew cream or a dairy-free yogurt.
Can I make this soup in a slow cooker?
Absolutely! Add all ingredients except the spinach, lemon juice, and optional honey to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the spinach, lemon juice, and honey during the last 30 minutes of cooking.
How can I make this soup spicier?
Add a pinch of cayenne pepper, red pepper flakes, or a diced jalapeño when sautéing the vegetables for an extra kick.
Whether you’re seeking comfort on a cold day or simply want a nutritious and delicious meal, this Smoky Red Lentil Soup with Spinach is sure to satisfy. Its rich flavors, creamy texture, and wholesome ingredients make it a favorite in many households, including mine. Give it a try, and it might just become a staple in your kitchen too.
Note: For more delightful recipes and culinary inspiration, visit YumtasticRecipes.com.
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Smoky Red Lentil Soup with Spinach: A Cozy Vegan Delight
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Smoky Red Lentil Soup with Spinach is a hearty, comforting, and nutrient-rich vegan soup made with red lentils, smoky paprika, creamy coconut milk, and fresh spinach. This one-pot meal is easy to make, full of flavor, and perfect for busy weeknights or lazy weekends.
Ingredients
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2 tablespoons olive oil
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½ onion, minced
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2 carrots, peeled and minced
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2 stalks celery, minced
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3 cloves garlic, minced
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2 tablespoons smoked paprika
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½ teaspoon cumin
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½ teaspoon turmeric
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1½ cups red lentils, rinsed
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5 cups vegetable broth
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1 can (14 oz) full-fat coconut milk
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1–2 cups fresh spinach, chopped
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2 teaspoons kosher salt (adjust to taste)
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Juice of one lemon
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon black pepper
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2 teaspoons honey (optional)
Optional for serving:
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Flatbread, naan, or crispy socca
Instructions
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Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté 5–10 minutes until softened.
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Add aromatics: Stir in garlic, smoked paprika, cumin, turmeric, and red lentils. Cook for 1 minute to bloom the spices.
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Simmer: Add vegetable broth. Bring to a simmer, partially cover, and cook for 10 minutes, stirring occasionally.
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Finish soup: Stir in coconut milk, spinach, salt, lemon juice, garlic powder, onion powder, black pepper, and optional honey. Simmer until spinach wilts and soup is heated through.
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Serve: Ladle into bowls and enjoy with warm bread or flatbread.
Notes
For a spicier kick, add cayenne or red pepper flakes.
Adjust thickness with extra broth or water as needed.
Use an immersion blender for partial blending if desired.
Add cooked chickpeas or tofu for a protein boost.
Let soup sit for 15–30 minutes before serving to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern–inspired / Global Fusion
Keywords: red lentil soup, vegan soup, smoky lentil soup, coconut lentil soup, spinach soup, gluten-free soup, comfort food, plant-based dinner, one-pot meal, easy vegan recipe