Smoky Red Lentil Soup with Spinach is a deeply flavorful, nourishing, and comforting bowl made with protein-rich red lentils, fragrant spices, and a hearty handful of spinach. Infused with smoked paprika and garlic, this soup delivers a rich, smoky taste that’s both satisfying and wholesome. It’s naturally vegan, gluten-free, and ready in under an hour—perfect for weeknight dinners or meal prep.
Why You’ll Love This Recipe
- Smoky and comforting Smoked paprika gives the soup bold depth and flavor.
- Quick and easy One-pot meal ready in under 45 minutes.
- Nutrient-dense Loaded with plant-based protein, fiber, and vitamins.
- Great for leftovers Tastes even better the next day.
- Vegan and gluten-free Naturally meets dietary needs without sacrificing flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion, chopped
- Carrots, diced
- Garlic, minced
- Ground cumin
- Smoked paprika
- Red pepper flakes (optional for heat)
- Red lentils, rinsed
- Tomato paste
- Crushed tomatoes or diced tomatoes
- Vegetable broth or water
- Salt and black pepper
- Baby spinach or chopped fresh spinach
- Lemon juice (for brightness)
- Fresh parsley or cilantro (for garnish)
Directions
- Sauté the Vegetables and Spices:
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and carrots, sauté until softened (57 minutes).
- Stir in garlic, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
- Add Lentils and Liquids:
- Add tomato paste and stir to coat the vegetables.
- Pour in red lentils, crushed tomatoes, and vegetable broth. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 2530 minutes until lentils are soft.
- Add Spinach and Finish:
- Stir in the spinach and let it wilt (about 2 minutes).
- Add lemon juice and adjust seasoning to taste.
- Serve:
- Ladle into bowls and garnish with parsley or cilantro.
- Serve with crusty bread or a squeeze of extra lemon.
Servings and Timing
- Servings: 46
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Creamy Version: Blend half of the soup and stir in coconut milk.
- Add grains: Stir in cooked quinoa or brown rice for added heartiness.
- Extra veggies: Add zucchini, bell pepper, or sweet potato.
- Spicy twist: Add chopped jalapeños or harissa paste.
- Middle Eastern flair: Add ground coriander and a pinch of cinnamon.
Storage/Reheating
- Storage: Keep in the fridge in an airtight container for up to 5 days.
- Freezing: Freeze for up to 3 months. Let thaw overnight in the fridge.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if needed.
FAQs
Can I use green or brown lentils instead of red?
Yes, but they’ll take longer to cook and result in a chunkier texture.
Is smoked paprika essential?
It gives the soup its smoky depth, but you can substitute with regular paprika and a touch of liquid smoke if needed.
Can I use frozen spinach?
Absolutely—just stir it in during the last few minutes and heat until thawed and wilted.
Do I need to soak the lentils first?
No soaking needed for red lentils—just rinse them well before cooking.
Can I make this in an Instant Pot?
Yes! Sauté aromatics first, then cook on high pressure for 10 minutes with a quick release. Add spinach after pressure cooking.
What can I serve this with?
Crusty bread, naan, pita, or a simple green salad pair perfectly.
How can I thicken the soup?
Let it simmer uncovered or blend part of it for a thicker consistency.
Can I make it oil-free?
Yes, sauté the vegetables in a splash of broth instead of oil.
Is this soup good for meal prep?
Definitely! It stores and reheats very well.
Can I make this spicy?
Yes, increase the red pepper flakes or add a touch of hot sauce or chili oil.
Conclusion
Smoky Red Lentil Soup with Spinach is a rich, nutritious, and deeply satisfying soup that brings together the simplicity of pantry staples with the boldness of global flavor. It’s perfect for warming up on a cold day or fueling your body with clean, plant-powered ingredients. Make a big pot and enjoy it all week long!
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.
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Sauté Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 45 minutes, until soft.
- Stir in garlic, cumin, smoked paprika, coriander, and red pepper flakes, and cook for another minute to toast the spices.
-
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 1520 minutes, until lentils are soft and breaking down.
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Add Spinach and Finish:
- Stir in chopped spinach and cook for 23 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.
