This is the perfect Vegan Red Lentil Spinach Soup for when you are feeling lazy or pressed for time, but still want something healthy, hearty and filling! This soup is SO easy and fast to make and very delicious, using plant-based ingredients. It is vegan, gluten-free, oil-free, dairy-free and high in protein!
*This post was originally published on 7-11-2012 and has been updated with better instructions and new photos.
VEGAN RED LENTIL SPINACH SOUP
I’m a big lover of soup…summertime, winter, it doesn’t matter. I don’t believe it has to be chilly outside to want to curl up to a good bowl of soup. Most recipes call for traditional green lentils, which are fine, but this particular soup is screaming for the red ones. I love the flavor and texture of them because they are creamier than the green lentils. I do love green lentils though and use them in my Sweet Potato Lentil Soup and this Creamy Vegan Lentil Soup.
This vegan red lentil soup packs 13 grams protein per serving and only 1 g fat!! It is filling and wholesome.
So, yes, try to find the red lentils which are usually in self serving bins, or the healthy food/organic sections of your grocery store. The beautiful color cooks away mostly, so I add a healthy amount of smoked paprika to keep the soup vibrant and give a wonderful smoky flavor.
MORE VEGAN SOUP RECIPES
- Vegan Green Lentil Carrot Soup
- Healthy Vegetable Soup With Rice
- Lazy Day Vegan Tomato Bisque
- Vegan Cauliflower Curry Soup
- Lazy Red Lentil Curry Soup
- Smoky Sweet Potato Black-eyed Pea Soup
- Low-fat Smoky Broccoli Potato Soup
- Healthy Potato Carrot Tomato Soup
- Easy Vegan Ramen Noodle Soup
- Sweet Potato Broccoli Cheese Soup
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Vegan Red Lentil Spinach Soup
Ingredients
- 1 cup (160g) finely diced red onion
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon fine sea salt
- 6 cups organic low-sodium vegetable broth (I use the Pacific brand because it's so good in flavor)
- 2 cups (360g) red lentils, rinsed well under cold water
- 4 large handfuls (150g) fresh spinach
- 2-3 tablespoons fresh lemon juice
- I use this scale.
Instructions
- Add a few tablespoons of water to a large pot over medium heat. Once it's hot, add the onion and cook for 5-8 minutes, stirring often, until tender.
- Add the garlic powder, smoked paprika and chili powder and stir for about 30 seconds until fragrant.
- Add the broth and rinsed lentils and bring to a boil. Once boiling, reduce to simmer, cover with a lid slightly tilted to let some steam escape. Simmer for about 10 minutes or until the lentils are just tender, but still have their shape and a bite to them. You do not want them mushy.
- Add the spinach and stir until wilted. Add the lemon juice (starting with 2 tablespoons).
- Taste and add any more lemon or salt, if needed.
I have made this a few times and I really enjoy it. I find a lot of recipes to be frustrating for certain reasons but this one is truly quick and easy and it’s one that I return to often.
That is amazing to hear, yay!!
This soup was both yummy and quick! Thanks for sharing the recipe.
Loved it. Made as is. super tasty, filling. Used all organic, and Kettle and Fire vegetable broth. It was a healthy serving size. Our family of four had a large bowel with salad on the side.
My family has lived off your classic vegan noodle soup for years and I finally decided to try something new. This soup is delicious!!!!! I added a little extra spice & salt but amazing!
So glad you loved it Annetta!
Wonderful soup. Thank you!
So easy and very delicious! Will definitely make again!
I was tasting this as I was making it and I kept thinking that something was missing…I resisted the urge to go off recipe and improvise…very against my nature to follow the rules! Anyways, I added the spinach and lemon juice and HOLY MOLY, soooo good! I’m so happy I waited and followed the directions. This is delicious! I’m also so happy I doubled the recipe because I’ll have some yummy leftovers. Thank you!!
I was tasting this as I was making it and I kept thing that something was missing…I resisted the urge to go off recipe and improvise…very against my nature to follow the rules! Anyways, I added the spinach and lemon juice and HOLY MOLY, soooo good! I’m so happy I waited and followed the directions. This is delicious! I’m also so happy I doubled the recipe because I’ll have some yummy leftovers. Thank you!!
I’m so glad to hear how much you loved this soup Lizzy, thank you!!
I have made this soup many times in the last few months. I love it along with my family and friends It is almost identical to a new Wholefoods soup. I do saute chopped red peppers and add them to the soup. I love this soup and would give it 10 stars if I could!!
That is amazing, thank you Kathleen!
Great recipe. I added celery which I like in it. I’ll use minced garlic also next time. I also added yellow lentils mixed with the red, so I used an immersion blender before I tossed in the spinach and lemon. Lemon is fantastic on lentils, so I serve lemon wedges on the side with it. Thank you!
Glad you enjoyed it!
Wow! This was so so good and super easy. I had some spinach to use up and some lentils in the pantry. All I had to do was chop the onion and the meal came together in minutes. I added some crusty bread because whenever I have anything slightly soup like I have to have bread!! Lol.
Thank you so so much Denise!! So kind!!
I tried this last night and it was amazing! It came together so quickly and the taste was rich and oh-so-yummy! You make it so easy to eat incredibly healthy. Your recipes NEVER disappoint me, Brandi. I am thrilled I came across your site and thank you for all you do.
We followed it to a tee and wow this is amazing and easy. Will go into our regular rotation!!