Easy vegan lentil soup
This Easy Vegetarian Lentil Soup with Spinach is a healthy, comforting, and budget-friendly one-pot meal. Packed with protein-rich lentils, vibrant spinach, and classic vegetables, this plant-based soup is naturally vegan, gluten-free, and perfect for weeknight dinners or meal prep. Warm, hearty, and full of flavor, it's the ultimate nourishing comfort food for chilly days.
Ingredients
- Core Ingredients:
- 1 tablespoon olive oil
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 cup dried brown or green lentils rinsed
- 1 14.5 oz can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 3 cups fresh spinach or 1 cup frozen spinach
- Optional Additions:
- 1 small potato or sweet potato peeled and diced
- ½ cup coconut milk for creaminess
- ¼ teaspoon red pepper flakes or cayenne
- 1 tablespoon lemon juice to brighten
- Fresh parsley or cilantro for garnish
Instructions
- Prep Vegetables:
- Dice onion, carrots, and celery. Mince garlic. Rinse lentils and set aside.
- Sauté Aromatics:
- In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5–7 minutes, until softened.
- Add Lentils & Simmer:
- Stir in lentils, diced tomatoes, broth, cumin, paprika, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils are tender.
- Add Spinach:
- Stir in fresh or frozen spinach. Simmer 2–3 minutes until wilted. Add lemon juice if using. Taste and adjust seasonings.
- Serve:
- Ladle soup into bowls and garnish with fresh herbs if desired. Serve with crusty bread or a side salad.
Notes
- Brown or green lentils hold their shape best. Red lentils work too but will result in a creamier texture.
- Soup thickens as it sits add broth or water when reheating.
- Use frozen spinach for convenience no need to thaw first.
- Great for meal prep and freezes well.