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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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

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

Method
 

  1. Sauté aromatics: Heat olive oil in a large pot. Add chopped onion, garlic, celery, and carrots. Cook until soft (about 5 minutes).
  2. Build flavor: Stir in cumin, paprika, pepper, and salt. Cook another minute while pretending you're on a cooking show.
  3. Add bulk: Toss in lentils, diced tomatoes, and broth. Stir like a boss.
  4. Simmer: Cover and cook for 30–35 minutes until lentils are soft and mood has improved.
  5. Finish strong: Stir in spinach and lemon juice. Cook for 2 minutes until wilted. Serve hot.

Notes

🍲 Nutritional Values (Per Serving)

  • Calories: 230
  • Total Fat: 5 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 34 g
  • Fiber: 12 g
  • Protein: 13 g

🌱 Vitamins & Minerals (Per Serving)

  • Iron: 22%
  • Vitamin A: 45%
  • Folate: 35%
  • Vitamin C: 15%
  • Magnesium: 20%

💡 Notes & Tips

  • Add red chili flakes if you want it spicy like your group chat.
  • Stir in coconut milk for a creamy twist without the dairy drama.
  • Double the recipe and freeze the leftovers. Your future self will applaud you.
  • Top with croutons or nutritional yeast for extra flair.
  • Don’t skip the lemon—it makes the flavors sing like Beyoncé on a good day.