Dinner

Smoky Red Lentil Soup with Spinach Recipe

Name: Smoky Red Lentil Soup with Spinach Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil; half of an onion, minced; 2 carrots, peeled and minced; 2 stalks celery, minced; 3 cloves garlic, minced; 1-2 cups fresh spinach, chopped; 2 tablespoons smoked paprika; 1/2 teaspoon cumin; 1/2 teaspoon turmeric; 2 teaspoons kosher salt (more or less to taste); 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon black pepper; juice of one lemon; 2 teaspoons honey to taste (optional); 1 1/2 cups red lentils, rinsed; 5 cups vegetable broth; one 14-ounce can full-fat coconut milk; 6 pieces of flatbread, naan, or crispy socca for dipping

Bylilan Sage January 4, 2026January 4, 2026

Jump to Recipe

Introduction

This Smoky Red Lentil Soup with Spinach is a comforting and flavorful meal perfect for any day. Packed with spices and creamy coconut milk, it offers a rich, satisfying taste that pairs beautifully with flatbread for dipping.

A white bowl filled with a thick, orange-yellow soup that has visible pieces of green spinach leaves, small orange carrot cubes, and lentils, giving the dish a chunky texture. On one side of the bowl, a large crispy pale golden cracker rests partly inside the soup. A black spoon stands inside the bowl, resting against the side. The bowl sits on a dark wooden surface with a rust-colored cloth napkin beside it. Additional crispy crackers are placed on the wood near the bowl, and part of another similar bowl is just visible at the top right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1-2 cups fresh spinach, chopped
2 teaspoons kosher salt (more or less to taste)
Juice of one lemon
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
2 teaspoons honey to taste (optional)
6 pieces of flatbread, naan, or crispy socca for dipping

Instructions

Step 1: Heat the olive oil in a large soup pot over medium heat. Add the minced onion, carrot, and celery; sauté until softened, about 5 to 10 minutes.
Step 2: Add the minced garlic, smoked paprika, cumin, turmeric, and rinsed red lentils. Stir to combine and cook for about one minute until the garlic is fragrant.
Step 3: Pour in the vegetable broth. Bring the mixture to a simmer, partially cover with a lid, and cook for 10 minutes, stirring once or twice during this time.
Step 4: Stir in the coconut milk, chopped spinach, kosher salt, and lemon juice. Add garlic powder, onion powder, black pepper, and honey to taste if using. Adjust seasonings as needed.
Step 5: Serve the soup hot with flatbread, naan, or crispy socca for dipping. Enjoy a wholesome and colorful meal!

Tips & Variations

For extra depth, toast the spices in the oil for 30 seconds before adding the garlic and vegetables.
Swap fresh spinach for kale or Swiss chard if preferred.
Add a pinch of cayenne pepper for some heat.
Use vegetable broth with low sodium to better control the saltiness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a thick golden soup that has visible pieces of orange carrot, dark green leafy vegetables, and small bits of cooked lentils. The soup has a creamy texture and covers the bottom and sides of the bowl. On the right edge of the bowl, there is a large piece of golden-brown crispy bread partly dipped in the soup. A spoon is resting inside the bowl, scooping a portion of the soup with some vegetables and lentils, with the spoon handle pointing out of the bowl. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other lentils instead of red lentils?

Red lentils break down quickly and create a creamy texture, which is ideal for this soup. Other lentils like green or brown will take longer to cook and remain more firm, so adjust cooking time accordingly if substituting.

Is this soup suitable for vegans?

Yes, this recipe is fully vegan. The honey is optional and can be omitted or replaced with a plant-based sweetener like maple syrup if you want to keep it strictly vegan.