Name: Smoky Red Lentil Soup with Spinach Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 large carrot, diced; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon crushed red pepper flakes (optional); 1 cup dried red lentils, rinsed; 4 cups vegetable broth; 1 can (14 ounces) diced tomatoes; 3 cups baby spinach; juice of 1 lemon; salt and black pepper, to taste; 2 tablespoons chopped fresh cilantro or parsley

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If you’re looking for a bowl of comfort that’s both nourishing and vibrant, you’ll fall head over heels for this Smoky Red Lentil Soup with Spinach. Brimming with hearty lentils, silky greens, crave-worthy smoky spices, and a splash of zesty lemon, this dish brings together the cozy, the healthy, and the downright delicious in just one pot. Anyone from curious beginners to devoted soup lovers can master this cozy Middle Eastern-inspired recipe, making it a perfect weeknight star or meal-prep favorite. Trust me, you’re going to want more than one bowl!

Smoky Red Lentil Soup with Spinach Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Smoky Red Lentil Soup with Spinach could not be easier, and every single item brings its own magic to the mix. These ingredients may be simple, but they create a soup that’s so much greater than the sum of its parts—think layers of smoky depth, subtle heat, creamy richness, and fresh finishes.

Olive oil: Adds a luscious base, coaxing out the sweetness in your onions and carrots as they sauté.
Onion: The aromatic foundation for virtually every great soup, delivering sweet and savory undertones.
Garlic: Brings an irresistible warmth and bold aroma that makes the soup sing.
Carrot: Adds natural sweetness and a lovely pop of orange color.
Smoked paprika: This is the key to that signature smoky flavor—don’t be shy with it!
Ground cumin: Lends earthy, grounding notes that tie together the Mediterranean flavors.
Crushed red pepper flakes (optional): For those craving a gentle kick; adjust to your spice love.
Dried red lentils: These cook fast, turn creamy, and pack plenty of plant-based protein.
Vegetable broth: Enhances all the flavors and keeps the dish completely vegan.
Canned diced tomatoes: Gives brightness, body, and a little tang to balance the smoke and spice.
Baby spinach: Tossed in at the end, these greens wilt perfectly into the soup, providing gentle flavor and nutrition.
Lemon juice: A squeeze of citrus at the end wakes up all the flavors and adds a refreshing zip.
Salt and black pepper: Simple but essential for drawing out all those deep and complex notes.
Chopped fresh cilantro or parsley: A generous sprinkle as garnish brings a burst of fresh green color and herbal brightness.

How to Make Smoky Red Lentil Soup with Spinach

Step 1: Sauté the Aromatics

Start by warming the olive oil in a large pot over medium heat. Add your chopped onion and let it cook for about 4-5 minutes, stirring now and then, until it becomes soft and transparent. This step is all about building a rich, sweet flavor base, which is crucial for a layered bowl of Smoky Red Lentil Soup with Spinach.

Step 2: Add Garlic and Carrots

Next, sprinkle in the minced garlic and diced carrot. Sauté everything together for another 2 minutes, which helps mellow the garlic’s sharpness and allows the carrots to start releasing their sweetness. Your kitchen will already begin to smell incredible at this stage!

Step 3: Stir in the Spices

This is where the magic happens: sprinkle in the smoked paprika, ground cumin, and (if you’re feeling bold) the crushed red pepper flakes. Cook the spices for just one minute, stirring constantly; you want them fragrant and toasty, not burnt. This step sets the aromatic, smoky backbone for the entire pot.

Step 4: Add Lentils, Broth, and Tomatoes

Pour in the rinsed red lentils, vegetable broth, and diced tomatoes, giving everything a good stir. Crank up the heat and bring the soup to a gentle boil, then lower it to a simmer. Pop a lid on the pot, and let those flavors mingle for 20-25 minutes. The lentils will soften and the soup will thicken to that perfect, comforting consistency.

Step 5: Wilt in the Spinach

Once your lentils are perfectly tender and the soup looks golden and thick, scatter in the baby spinach. Stir for 1-2 minutes, just until the spinach has wilted and become silky soft. This last-minute addition gives Smoky Red Lentil Soup with Spinach a gorgeous burst of green and irresistible freshness.

Step 6: Finish with Lemon and Seasonings

Remove the pot from heat and stir in the lemon juice. This little squeeze makes every other flavor in the soup pop! Now, taste and season with salt and black pepper to your liking. Serve steaming bowls topped with a generous handful of chopped fresh cilantro or parsley for the perfect finishing touch.

How to Serve Smoky Red Lentil Soup with Spinach

Garnishes

The crowning glory for this soup is a fresh and vibrant sprinkle of chopped cilantro or parsley. If you’re in the mood for extra pizzazz, try a dollop of coconut yogurt, a swirl of olive oil, a pinch of fresh red pepper flakes, or some toasted pumpkin seeds for crunch. These little touches greatly enhance your bowl of Smoky Red Lentil Soup with Spinach and make it feel restaurant-worthy at home.

Side Dishes

This soup is a superstar all on its own, but it also loves a good sidekick. Serve it alongside warm, pillowy pita bread or rustic, crusty sourdough to soak up every last drop. For a well-rounded meal, a crisp cucumber-tomato salad or a classic tabbouleh pairs beautifully with the rich, earthy flavors of the Smoky Red Lentil Soup with Spinach.

Creative Ways to Present

No need to play it safe! Pour your soup into wide, shallow bowls and add an artful drizzle of olive oil with a scatter of microgreens. Or dish it into mugs or mini bowls for a cozy appetizer at a dinner party. You can even serve Smoky Red Lentil Soup with Spinach over cooked grains (like brown rice or quinoa) for a heartier meal that still feels light and healthy.

Make Ahead and Storage

Storing Leftovers

Let your soup cool completely before transferring it to an airtight container; it will keep beautifully in the fridge for up to 4 days. The flavors actually deepen overnight, so you may find that Smoky Red Lentil Soup with Spinach is even more delicious the next day!

Freezing

This recipe is a make-ahead and freezer champ! Ladle cooled soup into freezer-safe containers, leaving a little headroom for expansion. Store for up to 3 months. When ready to enjoy, thaw overnight in the fridge or gently loosen in a saucepan over low heat.

Reheating

To reheat, simply warm the soup in a pot over medium-low heat, stirring occasionally until it’s heated through. You might want to add an extra splash of water or broth if the soup appears a bit thick. Microwave reheating works too—just stir halfway for even warmth. Finish with a fresh squeeze of lemon and new herbs for best flavor.

FAQs

Can I use green or brown lentils instead of red?

You technically can, but red lentils have a quick-cooking, creamy texture that’s essential to the classic feel of Smoky Red Lentil Soup with Spinach. If you substitute with other lentils, increase cooking time and know the soup will be less creamy with a slightly different texture.

Is this soup spicy?

The heat is totally up to you! The recipe calls for a small amount of crushed red pepper flakes, which you can omit or increase depending on your spice preferences. Even with the full amount, it’s a gentle warmth rather than a strong burn.

How can I make the soup even smokier?

For those who love smoke, add a pinch of chipotle powder or an extra dash of smoked paprika during the spice step. You can also use a smoky finishing oil if you have one on hand—smoky flavors play beautifully with the spinach and lentils!

Can I add other vegetables?

Absolutely! This recipe is forgiving and flexible. Feel free to toss in diced sweet potatoes, bell peppers, or even zucchini. Just add them with the carrots so they cook through by the time the lentils are done.

Is Smoky Red Lentil Soup with Spinach suitable for meal prep?

Definitely! This soup is one of my go-to recipes for batch cooking. It keeps well, reheats easily, and is packed with nutrition, making your lunches or busy weeknight dinners a total breeze.

Final Thoughts

If you’re craving something wonderfully comforting yet light and bright, you simply can’t go wrong with Smoky Red Lentil Soup with Spinach. It’s an easy way to nourish both body and soul, and it’s always a hit whether served for a cozy night in or a casual dinner with friends. So grab your pot, get those lentils simmering, and treat yourself—you deserve it!

Smoky Red Lentil Soup with Spinach Recipe

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4.7 from 27 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A comforting and nutritious Smoky Red Lentil Soup with Spinach that is both vegan and gluten-free. This hearty soup is flavored with smoked paprika, cumin, and a hint of red pepper flakes, and packed with protein-rich red lentils and fresh spinach. Perfect for a cozy meal on a chilly day.

Ingredients

Scale

Soup:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large carrot, diced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (optional)
1 cup dried red lentils, rinsed
4 cups vegetable broth
1 can (14 ounces) diced tomatoes
3 cups baby spinach
juice of 1 lemon
salt and black pepper, to taste
2 tablespoons chopped fresh cilantro or parsley

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Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
Stir in the garlic and diced carrot and cook for another 2 minutes.
Add the smoked paprika, cumin, and red pepper flakes if using, and cook for 1 minute until fragrant.
Stir in the rinsed red lentils, vegetable broth, and diced tomatoes. Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes until the lentils are tender and the soup has thickened slightly.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Remove from heat, stir in the lemon juice, and season with salt and black pepper to taste.
Ladle into bowls and garnish with chopped fresh cilantro or parsley.