Spiced Red Lentil Soup with Spinach

Creamy Spiced Red Lentil Soup with Spinach. This easy vegan soup recipe is done in under 30 minutes! Perfect for an easy meal or to stock the freezer!

I made up this soup a couple days after taking an Indian Vegetarian Classics cooking class at PCC Cooks. I recently over-stocked (is there such a thing?) my pantry with dried beans, lentils and grains and have an abundance of red lentils. When I saw the two local, organic leeks in the produce drawer needing to be used up, I automatically thought of some type of soup infused with the spices and flavors we discussed and used in the cooking class.

This soup comes together really quickly and is naturally thickened by the red lentils as they break down. The beautiful yellow hue is a gift from the ground turmeric. I’m pointing that out since the first thing my family said was, “Hey, I thought you said red lentil soup?”

NOTES:

• If you don’t have whole white peppercorns, you can sub black peppercorns but the flavor will probably have more of a bite.
• Red Lentils cook very quickly and are a natural thickener. If you don’t have them, you could use yellow or green lentils or split peas but you will most likely need to adjust the cooking time.
• Full fat coconut milk  or plain coconut creamer would work in place of the soy creamer.

Did you make this recipe? Please give it a star rating below!

Spiced Red Lentil Soup

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

 

Creamy Spiced Red Lentil Soup with Spinach. This easy vegan soup recipe is done in under 30 minutes! Perfect for an easy meal or to stock the freezer!

Course: Soup

Cuisine: Indian, Mediterranean

Keyword: easy red lentil recipe, how to use up red lentils, red lentil soup, vegan red lentil soup recipe

Servings: 6 servings

Calories: 280 kcal

Author: Alyssa Brantley

5 from 4 votes

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Ingredients

• 1 Tablespoon olive oil
• 2 leeks white and light green, chopped
• 2 inch piece ginger root peeled and minced
• 3 medium garlic cloves smashed and minced
• 2.5 teaspoons kosher salt
• 1 teaspoon ground cardamom
• 1 teaspoon turmeric
• 2 medium celery stalks cut into 1/4" half-moons
• 2 cups red lentils rinsed and drained
• 4 cups vegetable broth
• 4 cups water
• 4 ounces organic baby spinach sliced into ribbons
• 1/4 cup plain soy creamer See NOTES for alternatives
• cilantro for garnish

Spice Ball or Bag Containing:

• 1 bay leaf
• 1/2 cinnamon stick
• 1 star anise
• 4 white peppercorns

Instructions

To Prepare:

1. Clean leeks and remove dark green tops. Finely chop or use food processor to save time.

   

2. Peel ginger and mince. Smash garlic and finely mince.

   

3. Measure spices for spice ball and remaining spices. Rinse lentils and set aside. Slice spinach into thin ribbons.

   

To Cook:

1. Heat a soup pot over medium high heat. Add olive oil and then leeks, garlic, ginger, ground cardamom, turmeric and 2 teaspoons of the kosher salt. Cook, stirring occasionally, for 5 to 7 minutes until soft and fragrant.

   

2. Add celery, lentils, water, broth and spice ball. Bring to a boil. Cover, lower to a simmer and cook for 30 minutes.

   

3. Remove spice ball. Add spinach, remaining 1/2 teaspoon of kosher salt and stir to wilt spinach.

   

4. Remove from heat and add non-dairy creamer.

   

5. Serve hot garnished with fresh cilantro. Excellent with a side of brown rice or quinoa. Enjoy!

   

Nutrition Facts

Spiced Red Lentil Soup

Amount Per Serving (1.75 Cups)

Calories 280 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 1429mg62%

Potassium 669mg19%

Carbohydrates 45g15%

Fiber 19g79%

Sugar 4g4%

Protein 16g32%

Vitamin A 850IU17%

Vitamin C 6.7mg8%

Calcium 62mg6%

Iron 5.4mg30%

* Percent Daily Values are based on a 2000 calorie diet.

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