Smoky Red Lentil Soup
Ingredients
- 2 tablespoons olive oil
- ½ medium onion finely chopped
- 2 carrots peeled and finely diced
- 2 celery stalks finely diced
- 3 garlic cloves minced
- 2 tablespoons smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1½ cups red lentils rinsed and drained
- 5 cups vegetable broth
- 1 14-ounce can full-fat coconut milk
- 1 –2 cups fresh spinach roughly chopped
- 2 teaspoons kosher salt or to taste
- Juice of 1 lemon
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 –2 teaspoons honey or maple syrup optional
- Optional for serving:
- Flatbread naan, or other crispy bread for dipping
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook for 5–10 minutes, stirring often, until softened and fragrant.
- Stir in the garlic, smoked paprika, cumin, turmeric, and red lentils. Cook for about 1 minute to toast the spices and enhance their flavor.
- Pour in the vegetable broth and bring to a gentle simmer. Partially cover the pot and cook for 10 minutes, stirring occasionally, until the lentils begin to break down.
- Add the coconut milk, spinach, salt, lemon juice, garlic powder, onion powder, and black pepper. Simmer for another 5 minutes until the spinach wilts and the soup becomes creamy.
- Taste and adjust seasoning. Add honey or maple syrup if you want a subtle balance to the smoky spices.
- Serve warm with flatbread or naan for dipping.
Notes
This smoky red lentil soup is creamy, comforting, and completely plant-based. Made with protein-rich lentils, coconut milk, warming spices, and fresh spinach, it’s the perfect cozy vegan dinner or healthy meal-prep soup. Naturally dairy-free and gluten-free, this recipe is ideal for cold weather and nourishing weeknight meals.