A creamy, hearty Red Lentil and Vegetable Soup made with spinach, aromatics, and warming spices. Easy, nutritious, and perfect for weeknight meals. Dairy-free option included.
Table of Contents
🥣 Red Lentil and Vegetable Soup Recipe
This hearty red lentil soup is everything you want in a one-pot meal: rich, creamy, full of vegetables, and naturally nourishing. The red lentils break down beautifully as they cook, blending with the coconut milk to create a silky, comforting bowl of goodness — ready to enjoy in under 40 minutes.
🥕 Ingredients for Red Lentil and Vegetable Soup:
Aromatics
- 1 medium onion, chopped
- 2–3 celery stalks, chopped
- 2–3 carrots, chopped
- 2–3 garlic cloves, minced
Base
- 1 cup red lentils, rinsed
- 4–6 cups vegetable broth or water
- 1 tbsp tomato paste (optional)
Flavor / Fat
- 1–2 tbsp olive oil or cooking oil
Spices
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
Finishing Touches
- 1/2 cup coconut milk or heavy cream
- 2 cups fresh spinach, packed
📝 Instructions for Red Lentil and Vegetable Soup
1. Prep the Vegetables
- Chop onion, celery, and carrots into small pieces.
- Mince the garlic.
2. Sauté Aromatics
- Heat oil in a large pot over medium heat.
- Add chopped onion and cook 5 minutes until translucent.
- Add celery and carrots; sauté for 5–7 minutes.
- Add minced garlic and cook for 1 minute.
3. Add Lentils & Spices
- Add rinsed red lentils.
- Stir in cumin, turmeric, paprika, salt, pepper, and optional tomato paste.
- Cook 1–2 minutes to bloom the spices.
4. Add Liquid
- Pour in vegetable broth or water.
- Bring to a boil, then reduce to a gentle simmer.
5. Simmer the Soup
- Partially cover the pot.
- Cook 20–30 minutes until lentils soften and the soup thickens.
- Stir occasionally.
6. Finish the Soup
- Stir in coconut milk or heavy cream.
- Add fresh spinach and let it wilt.
- Taste and adjust seasonings.
7. Serve
- Ladle into bowls.
- Optional toppings: lemon wedge, fresh parsley, olive oil drizzle.
🔢 Nutrition (Approximate)
- Calories: 230–260
- Protein: 12–14g
- Carbohydrates: 30–34g
- Dietary Fiber: 8–10g
- Fat: 6–9g
- Saturated Fat: 3–4g (from coconut milk)
- Sugars: 4–6g (natural from vegetables)
- Sodium: Depends on broth used
- Potassium: High
- Vitamins: Rich in Vitamin A, Vitamin C, Folate, Iron
🍽️ Recipe Notes
- Make it Vegan: Use coconut milk instead of cream.
- Make it Thicker: Use a hand blender to partially blend the soup.
- Add Protein: Toss in cooked chicken, chickpeas, or tofu cubes.
- Storage: Keeps 3–4 days in the fridge, 2 months in the freezer.
⭐ Final Thoughts
This Red Lentil and Vegetable Soup is one of those recipes that truly delivers comfort, nutrition, and flavor in every spoonful. It’s simple enough for busy days yet satisfying enough to feel like a complete, wholesome meal. The creamy coconut milk, tender lentils, and fresh spinach come together beautifully, creating a cozy bowl you’ll want to make again and again.
Whether you’re cooking for your family, meal prepping for the week, or just craving something warm and nourishing, this soup is a reliable, go-to option. Feel free to customize it with your favorite spices or veggies — it’s a flexible recipe that always turns out delicious.
Enjoy your bowl of comfort! ❤️🥣
You can easily adjust the spices to match your taste, add more vegetables for extra nutrition, or blend part of the soup for a creamier texture. It reheats beautifully, making it perfect for next-day lunches or freezing for later. This simple one-pot recipe proves that healthy food can also be rich, flavorful, and incredibly comforting. Enjoy every warm, nourishing spoonful!
