Vegan Lentil Soup with Spinach
This hearty, golden soup is the kind of bowl that makes you feel genuinely taken care of — warming, deeply spiced, and satisfying in a way that plant-based cooking absolutely can be. Red lentils break down beautifully as they simmer, and a quick pass with an immersion blender gives the soup that perfect half-creamy, half-chunky texture without any dairy or thickeners. Cumin, turmeric, smoked paprika, and a touch of cayenne bloom in the pot before the broth even goes in, building a flavor base that tastes like it simmered all day. Handfuls of baby spinach get stirred in at the end and wilt into the soup in minutes, adding color and nutrition without any fuss. A squeeze of fresh lemon juice right before serving brightens everything up and ties all those warm spices together. The recipe makes six servings, so it's ideal for meal prep — it reheats beautifully and the flavors only deepen overnight. Whether you're cooking for a crowd or stocking your fridge for the week, this is the kind of recipe that earns a permanent spot in your rotation.
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Learn more →Ingredients
6 servings
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 ½ cups red lentils, rinsed
- 6 cups vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 4 cups baby spinach, loosely packed
- 2 tbsp lemon juice (from about 1 lemon)
For serving
- lemon wedges, for serving (optional)
- fresh parsley, chopped, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and carrots and cook, stirring, until the garlic is fragrant and the carrots begin to soften, about 3 minutes.
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