This Vegan Lentil Soup with Spinach is a hearty and healthy dish filled with tender lentils, fresh spinach, and simple spices. It’s perfect for a warm, filling meal that everyone can enjoy.
I like to make a big pot because leftovers are great for quick lunches. Plus, I always add a dash of lemon to brighten the flavors!
For a quick boost, serve it with crusty bread or a sprinkle of herbs on top. It’s an easy way to add some extra flavor and nutrition to your meal.
Ingredients & Substitutions
Red or brown lentils: These are the star of the soup, providing thickness and protein. I recommend red lentils for a softer texture, but brown work well if you prefer a firmer bite. Rinse before cooking to remove any dirt or dust.
Fresh spinach: Adds vibrant flavor and nutrients; I like baby spinach because it’s tender and quick to wilt. If you don’t have spinach, kale or collard greens can be good substitutes—just chop them small and add a bit earlier for even cooking.
Onion and garlic: These aromatics build the base flavor. Use fresh for the best taste; I often toss in a little more garlic if I want a richer flavor. Dried onion or garlic powder can work in a pinch but won’t be as vibrant.
Vegetable broth: Provides the cooking liquid and depth. Use low-sodium broth to control salt or homemade broth for added flavor. Water with a splash of soy sauce or miso can be a simple substitute.
Spices (cumin, smoked paprika): These give the soup warmth and smoky notes. I like to start with a small amount and add more to taste. You can substitute with curry powder or chili powder for a different twist.
How do I cook lentils so they don’t turn mushy?
Lentils tend to cook quickly and can become mushy if overdone. To avoid this, keep an eye on the cooking time—about 20-25 minutes for red or brown lentils. Rinse them first, then simmer gently until just tender. Remove from heat immediately.
- Use enough water or broth for the lentils to move freely while cooking.
- Set a timer and check for doneness around the 20-minute mark.
- Test a few lentils—if they’re tender but still hold their shape, it’s perfect. Drain immediately if they are overcooking.
How to Make Vegan Lentil Soup with Spinach?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
Pantry Items
- 1 cup dry lentils, rinsed
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
Seasonings & Others
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 3 cups fresh spinach, chopped
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 40 minutes. Total: 50 minutes.
Step-by-Step Instructions:
1. Sauté the Vegetables
Heat a large pot over medium heat. Add chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes until veggies soften.
2. Add Spices and Lentils
Stir in cumin and paprika. Add rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat.
3. Simmer the Soup
Let it simmer uncovered for 25-30 minutes. Stir occasionally. Lentils should be tender.
4. Add Spinach and Season
Stir in chopped spinach. Cook for another 2-3 minutes until wilted. Taste and add salt and pepper as needed.
5. Serve
Enjoy your warm vegan lentil soup. Garnish with herbs if desired. Serve hot with bread or on its own.
