Dinner

Smoky Red Lentil Soup with Spinach

Name: Smoky Red Lentil Soup with Spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: vegan
Ingredients: 2 tablespoons olive oil; half of an onion, minced; 2 carrots, peeled and minced; 2 stalks celery, minced; 3 cloves garlic, minced; 2 tablespoons smoked paprika; 1/2 teaspoon cumin; 1/2 teaspoon turmeric; 1 1/2 cups red lentils, rinsed; 5 cups vegetable broth; one 14-ounce can full-fat coconut milk; 1-2 cups of fresh spinach, chopped; 2 teaspoons kosher salt (more or less to taste); juice of one lemon; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon black pepper; 2 teaspoons honey to taste (optional); 6 pieces of flatbread, naan, or crispy socca for dipping

vegan

6 servings

servings

10 minutes

active time

35 minutes

total time

Start Cooking

Ingredients

2 tablespoons olive oil

half of an onion, minced

2 carrots, peeled and minced

2 stalks celery, minced

3 cloves garlic, minced

2 tablespoons smoked paprika

1/2 teaspoon cumin

1/2 teaspoon turmeric

1 1/2 cups red lentils, rinsed

5 cups vegetable broth

one 14-ounce can full-fat coconut milk

1-2 cups of fresh spinach, chopped

2 teaspoons kosher salt (more or less to taste)

juice of one lemon

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon black pepper

2 teaspoons honey to taste (optional)

6 pieces of flatbread, naan, or crispy socca for dipping

Directions

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5-10 minutes.

Add the garlic, spices, and lentils. Stir to combine and let it stay on the heat for just a minute to get the garlic smelling really good.

Add the broth. Bring to a simmer; place lid partially on the pot and simmer for 10 minutes, stirring once or twice during cooking time.

Add coconut milk, spinach, salt, lemon juice, and season to taste. (I like a little drizzle of honey, and a couple shakes of garlic powder, onion powder, and cranks of freshly ground black pepper.)

Serve with socca or some other flatbread for dipping and dunking. Wholesome, colorful, and SO yummy!

Notes

Cooked with pigeon peas in Instant Pot for 15 minutes. Becomes more like puree/soup. Needs a tiny splash of acid (I used ACV, only a quarter tsp)

Nutrition

Serving Size

Calories

343

Total Fat

16.4 g

Saturated Fat

9.9 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

0 mg

Sodium

1236.8 mg

Total Carbohydrate

37.8 g

Dietary Fiber

7.4 g

Total Sugars

2.3 g

Protein

15.7 g