Description
A hearty and flavorful Smoky Red Lentil Soup with Spinach, enriched with smoked paprika, turmeric, and creamy coconut milk. This comforting vegan soup is perfect for any season and pairs beautifully with flatbread for dipping.
Ingredients
Scale
Vegetables and Aromatics
- 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
Spices and Seasonings
- 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)
Pantry Items
- 1 1/2 cups red lentils, rinsed
- 5 cups vegetable broth
- one 14-ounce can full-fat coconut milk
To Serve
- 6 pieces of 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, and sauté until softened, about 5-10 minutes.
- Add garlic, spices, and lentils: Stir in the minced garlic, smoked paprika, cumin, turmeric, and red lentils. Cook for about a minute to release the garlic aroma, stirring to combine well.
- Simmer with broth: Pour in the vegetable broth and bring the mixture to a simmer. Partially cover the pot with a lid and let it simmer for 10 minutes, stirring once or twice during cooking.
- Add remaining ingredients and season: Stir in the coconut milk, chopped spinach, kosher salt, lemon juice, garlic powder, onion powder, black pepper, and add honey if using. Adjust seasoning to taste and cook until spinach wilts, about 2-3 minutes.
- Serve: Ladle the soup into bowls and serve warm, accompanied by flatbread, naan, or crispy socca for dipping and dunking.
Notes
- You can substitute fresh spinach with kale or Swiss chard if preferred.
- Adjust the smoked paprika amount to taste for desired smokiness.
- Honey is optional; for a strict vegan version, omit it or replace with maple syrup.
- If you prefer a thinner soup, add more vegetable broth to reach desired consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Vegetarian
Keywords: red lentil soup, smoky soup, vegan soup, spinach, coconut milk, healthy soup, easy lentil recipe, plant-based
