Vegan Lentil Soup with Spinach Recipe
This rich, hearty vegan lentil soup blends earthy lentils, tender spinach, warm spices, and veggies into a nourishing bowl of delicious simplicity.
Ingredients
- Green or brown lentils – 1 cup rinsed
- Olive oil – 1 tablespoon
- Onion chopped – 1 medium
- Carrots diced – 2
- Celery stalks diced – 2
- Garlic cloves minced – 3
- Diced tomatoes – 1 can 14 oz
- Vegetable broth – 4 cups
- Ground cumin – 1 teaspoon
- Smoked paprika – ½ teaspoon
- Black pepper – ¼ teaspoon
- Salt – to taste
- Fresh spinach – 2 cups
- Lemon juice – 1 tablespoon optional but fabulous
Instructions
- Sauté aromatics: Heat olive oil in a large pot. Add chopped onion, garlic, celery, and carrots. Cook until soft (about 5 minutes).
- Build flavor: Stir in cumin, paprika, pepper, and salt. Cook another minute while pretending you're on a cooking show.
- Add bulk: Toss in lentils, diced tomatoes, and broth. Stir like a boss.
- Simmer: Cover and cook for 30–35 minutes until lentils are soft and mood has improved.
- Finish strong: Stir in spinach and lemon juice. Cook for 2 minutes until wilted. Serve hot.