Vegan Lentil Spinach Soup
This hearty, warming soup is the kind of bowl that makes you forget it ever got cold outside. Red lentils break down into a thick, almost porridge-like base that feels deeply satisfying without a drop of dairy or meat in sight. A bloom of cumin, coriander, smoked paprika, and turmeric gives the broth a rich, layered flavor that tastes like it simmered all day — even though it comes together in under 45 minutes. Diced tomatoes add a gentle acidity that balances the earthiness of the lentils, while handfuls of baby spinach stirred in at the end keep things bright and fresh. A squeeze of lemon juice right before serving ties everything together and lifts the whole pot. It makes four generous servings, so it's ideal for meal prep or feeding a hungry table on a weeknight. Finish with a little chopped parsley and an extra lemon wedge, and you've got a bowl that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ¼ tsp ground turmeric
- ¼ tsp red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 ½ cups red lentils, rinsed
- 6 cups vegetable broth
- 3 cups baby spinach, loosely packed
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the garlic, cumin, coriander, smoked paprika, turmeric, and red pepper flakes (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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