Vegan Spinach & Lentil Soup

Time

• Prep: 10–15 minutes
• Cook: 30–40 minutes
• Total: ~45–55 minutes

Ingredients (Serves 4–6)

Base

• 1 cup dried brown or green lentils (rinsed)
• 6 cups vegetable broth (or water + bouillon)
• 2 cups fresh spinach (chopped) or 1 cup frozen spinach

Aromatics

• 1 medium onion (finely chopped)
• 3–4 garlic cloves (minced)
• 1-inch ginger (grated, optional)

Vegetables

• 2 carrots (diced)
• 1 celery stalk (chopped)
• 1 tomato (chopped) or 1/2 cup canned tomatoes

Spices & Seasoning

• 2 tablespoons olive oil
• 1 teaspoon cumin seeds (or ground cumin)
• 1 teaspoon turmeric powder
• 1 teaspoon paprika (smoked if available)
• 1/2 teaspoon black pepper
• Salt to taste

Optional Additions

• 1 tablespoon lemon juice
• 1/2 teaspoon chili flakes
• Fresh cilantro or parsley for garnish

Instructions

1. Sauté aromatics

Heat olive oil in a large pot over medium heat.
Add cumin seeds and let them sizzle briefly.

Add chopped onion and cook for 5–6 minutes until soft.
Add garlic and ginger, cook for another minute.

2. Cook vegetables

Add carrots, celery, and tomato.
Cook for 5–7 minutes until slightly softened.

Stir in turmeric, paprika, black pepper, and salt.

3. Simmer lentils

Add lentils and vegetable broth.
Bring to a boil, then reduce heat and simmer (covered) for 25–30 minutes until lentils are tender.

4. Add spinach

Stir in spinach and cook for 3–5 minutes until wilted.

5. Finish

Add lemon juice and adjust seasoning.
For a thicker texture, blend part of the soup and mix it back in.

Serving Suggestions

• Serve hot with bread or rice
• Optional drizzle of olive oil on top
• Add fresh herbs for extra flavor

Tips

• For a creamy version, add coconut milk or blend fully
• You can add chickpeas or tofu for extra protein
• Keeps well in the fridge for 3–4 days and freezes well