Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes, optional
- 1 cup dry red lentils, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes with juices
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup canned coconut milk
- 2 cups baby spinach
- 1 tablespoon fresh lemon juice, plus more to taste
- Chopped parsley for serving, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 6 to 8 minutes, stirring occasionally, until they begin to soften.
- Add the garlic, tomato paste, cumin, smoked paprika, turmeric, and optional red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
- Add the rinsed red lentils, diced tomatoes with their juices, vegetable broth, water, salt, and black pepper. Stir well and bring the mixture to a boil.
- Reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 22 to 25 minutes, stirring every few minutes, until the lentils and carrots are tender.
- For a creamier texture, blend one or two cups of soup and return them to the pot, or pulse an immersion blender in the pot a few times. Leave some lentils and vegetables intact.
- Stir in the coconut milk and spinach. Cook for 2 to 3 minutes, until the spinach wilts and the soup is hot. Remove the pot from the heat and stir in the lemon juice.
- Taste and adjust the salt, pepper, or lemon juice. If the soup is thicker than you want, add warm broth or water a little at a time. Garnish with parsley and serve.
Notes
- Rinse the red lentils until the water runs mostly clear to remove excess surface starch and debris.
- Full-fat or light canned coconut milk works. Use a product without added dairy ingredients.
- For a coconut-free version, omit the coconut milk and blend a larger portion of the soup for creaminess.
- Refrigerate leftovers at 40°F or below and use within 3 to 4 days, or freeze for 2 to 3 months.
- Nutrition values are intentionally omitted because broth, coconut milk, tomatoes, lentil brands, and serving portions vary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan