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

Scale

2 tablespoons olive oil
½ onion, minced
2 carrots, peeled and minced
2 stalks celery, minced
3 cloves garlic, minced
2 tablespoons smoked paprika
½ teaspoon cumin
½ teaspoon turmeric
1½ cups red lentils, rinsed
5 cups vegetable broth
1 can (14 oz) full-fat coconut milk
1–2 cups fresh spinach, chopped
2 teaspoons kosher salt (adjust to taste)
Juice of one lemon
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
2 teaspoons honey (optional)

Optional for serving:

Flatbread, naan, or crispy socca

Instructions

Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté 5–10 minutes until softened.
Add aromatics: Stir in garlic, smoked paprika, cumin, turmeric, and red lentils. Cook for 1 minute to bloom the spices.
Simmer: Add vegetable broth. Bring to a simmer, partially cover, and cook for 10 minutes, stirring occasionally.
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.
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