Description
This Smoky Red Lentil Soup is rich in plant-based protein and fiber, with tender red lentils, earthy spices, and fresh spinach stirred in at the end. It’s naturally vegan, gluten-free, and perfect for a weeknight dinner or meal prep.
Ingredients
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- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander (optional)
- Pinch of red pepper flakes (optional, for heat)
- 1 cup dried red lentils, rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 4 cups vegetable broth (or water with bouillon)
- Salt and black pepper, to taste
- 2–3 cups fresh spinach, chopped
- Juice of 1/2 lemon (for brightness)
- Fresh parsley or cilantro, for garnish (optional)
Instructions
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Sauté Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 4–5 minutes, until soft.
- Stir in garlic, cumin, smoked paprika, coriander, and red pepper flakes, and cook for another minute to toast the spices.
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Add Lentils and Simmer:
- Stir in red lentils, fire-roasted tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, until lentils are soft and breaking down.
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Add Spinach and Finish:
- Stir in chopped spinach and cook for 2–3 more minutes, until wilted.
- Add lemon juice, and adjust seasoning with salt and pepper to taste.
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Serve:
- Ladle into bowls and top with fresh herbs, a drizzle of olive oil, or a dollop of plain yogurt if you like.
Notes
- Want it creamier? Blend half of the soup with an immersion blender.
- Add diced carrots or bell peppers for extra veggies.
- This soup thickens as it sits—just add a splash of broth when reheating.