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- 1 cup green or brown lentils, rinsed - 4 cups vegetable broth - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 can (14 oz) full-fat coconut milk - 4 cups fresh spinach, chopped - Juice of 1 lemon - Salt and pepper to taste - Olive oil for sautéing

Easy Creamy Lentil Soup with Spinach

Warm up this winter with a bowl of Cozy Creamy Lentil Soup with Spinach. This hearty recipe combines the plant-based protein of lentils and the vibrant greens of spinach for a nutritious meal that’s easy to make. With aromatic vegetables, spices, and creamy coconut milk, it offers comfort and rich flavors. Perfect for a cozy dinner at home or a gathering with friends, this soup is both satisfying and packed with vitamins. Discover a delicious way to nourish your body!
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Ingredients
  

1 cup green or brown lentils, thoroughly rinsed

4 cups vegetable broth

1 medium onion, finely diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

2 cups fresh spinach, roughly chopped

1 can (14 oz) full-fat coconut milk, for a rich creaminess

2 tablespoons olive oil

Juice of 1 lemon, freshly squeezed

Fresh parsley, chopped, for garnish

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

    Add Garlic and Spices: Add the minced garlic, ground cumin, and smoked paprika to the pot. Stir well and cook for an additional 1-2 minutes until the garlic is fragrant and starts to soften.

      Cook the Lentils: Pour in the rinsed lentils along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 25-30 minutes, or until the lentils are tender and cooked through.

        Blend the Soup: Once the lentils are soft, carefully use an immersion blender to purée the soup until it reaches your preferred consistency—smooth or slightly chunky. If you don’t have an immersion blender, you can transfer batches of the soup to a traditional blender, ensuring to let it cool a bit first to avoid splattering.

          Add Spinach and Coconut Milk: Stir in the chopped spinach and the full-fat coconut milk. Allow the soup to cook for an additional 5 minutes, just long enough for the spinach to wilt and blend into the soup.

            Finish with Lemon: Remove the pot from heat and stir in the freshly squeezed lemon juice. Taste the soup and season it with salt and pepper as desired.

              Serve: Ladle the creamy lentil soup into bowls and garnish with chopped fresh parsley for a pop of color. Enjoy this delightful soup with crusty bread or crunchy croutons for a comforting meal!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6