Overview
This Smoky Red Lentil Soup is ultra creamy and totally vegan! Packed to the brim with veggies, red lentils, coconut milk, and lots of spices, it’s a total win for the coziest months of the year. The deep richness from the spices, creamy coconut milk finish, and serious meatiness of the lentils make this one not to be missed.
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Difficulty: Easy
Cuisine: American
Course: Soup, Main Course
Diet: Vegan, Gluten-Free, Dairy-Free
Nutritional Information (Per Serving)
- Calories: 262 kcal
- Protein: 12.5g
- Carbohydrates: 34g
- Fat: 8.6g
- Saturated Fat: 1.1g
- Fiber: 14.9g
- Sodium: 1236.8mg
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1/2 onion, minced
- 2 carrots, peeled and minced
- 2 stalks celery, minced
- 3 cloves garlic, minced
- 2 tablespoons smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 1/2 cups red lentils, rinsed
- 5 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 1-2 cups fresh spinach, chopped
- 2 teaspoons kosher salt (more or less to taste)
- Juice of 1 lemon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 teaspoons honey to taste (optional, omit for vegan)
For Serving (Optional)
- 6 pieces flatbread, naan, or crispy socca for dipping
Equipment Needed
- Large soup pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle for serving
Step-by-Step Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5-10 minutes.
Step 2: Add Aromatics and Spices
Add the garlic, smoked paprika, cumin, and turmeric. Stir to combine and let it stay on the heat for just a minute to get the garlic smelling really good.
Step 3: Add Lentils and Broth
Add the red lentils and vegetable broth. Bring to a simmer; place lid partially on the pot and simmer for 10 minutes, stirring once or twice during cooking time.
Step 4: Finish the Soup
Add coconut milk, spinach, salt, lemon juice, garlic powder, onion powder, and black pepper. Stir well to combine. If desired, add a drizzle of honey for a subtle sweet finish.
Step 5: Season and Serve
Season to taste and serve with socca or some other flatbread for dipping and dunking. Wholesome, colorful, and SO yummy!
Chef’s Tips & Tricks
Why Red Lentils?
Red lentils are the fastest-cooking lentils and almost dissolve into the soup, creating a perfectly textured, creamy consistency without any added thickeners.
The Magic Ingredients
- Smoked Paprika: This gives the soup its signature smoky flavor. Use 2 tablespoons for the perfect balance.
- Coconut Milk: Creates ultra-creaminess while keeping it vegan. The coconut flavor is mild and complements the spices.
- Lemon Juice: Wakes everything up at the end and cuts through the richness.
- Honey (Optional): A tiny hint of sweetness caps off this smoky soup perfectly.
Customization Options
- Spice Level: Adjust smoked paprika to taste. Mix 1 tbsp smoked + 1 tbsp sweet paprika for less smoke.
- Greens: Substitute kale or other leafy greens for spinach.
- Coconut Milk Substitute: Use heavy cream, yogurt, or extra broth if avoiding coconut.
- Protein Additions: Add cooked chicken, crispy tofu, or beans to boost protein.
Alternative Cooking Methods
Instant Pot Instructions
- Sauté carrots, celery, and onions in the Instant Pot with olive oil.
- Add garlic and spices, cook for 1-2 additional minutes.
- Add broth and lentils.
- Cook on high pressure for 5 minutes with quick release.
- Stir in coconut milk, spinach, salt, and lemon juice to finish.
Slow Cooker Instructions
- Add onion, carrots, celery, garlic, smoked paprika, cumin, turmeric, red lentils, and vegetable broth to slow cooker.
- Cook on high for 4 hours.
- Stir in coconut milk, spinach, salt, and lemon juice to finish.
Storage & Make-Ahead Instructions
Refrigeration
Store in an airtight container in the refrigerator for up to 4-5 days.
Freezing
Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in refrigerator before reheating.
Reheating
Reheat on stovetop over medium heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much.
Serving Suggestions
This soup pairs wonderfully with:
- Crispy Socca (gluten-free, crispy flatbread)
- No Knead Bread for rip and dip
- Storebought naan or flatbread for convenience
- Simple Green Salad for freshness
- Chopped Greek Salad for Mediterranean flair
Common Questions & Troubleshooting
Can I use different types of lentils?
Different types of lentils cook differently. Red lentils are recommended for the right texture as they break down and create creaminess. Green or brown lentils will require longer cooking time and won’t dissolve as much.
Is the coconut flavor strong?
No, the coconut flavor is mild and complementary to the spices. It’s not overpowering.
Can I make this less salty?
Use low-sodium vegetable broth and reduce the amount of kosher salt added.
Why are my lentils still hard?
Ensure you’re simmering for the full 10 minutes and that your lentils are fresh (old lentils take longer to cook).
Can I make this oil-free?
Yes, you can sauté the vegetables in a little vegetable broth instead of olive oil.
Dietary Modifications
To Make It:
- Vegan: Omit the honey or use maple syrup instead
- Paleo: Use bone broth and omit lentils; substitute with diced sweet potato
- Low-Sodium: Use low-sodium or homemade vegetable broth
- Nut-Free: Already nut-free when using coconut milk
Why This Recipe Works
This soup achieves the perfect balance between:
- Chunky and smooth – Red lentils gently melt into soupy deliciousness
- Rich and light – Coconut milk adds creaminess without heaviness
- Smoky and fresh – Smoked paprika balanced with bright lemon juice
- Simple and complex – Easy pantry ingredients create deep, sophisticated flavors
The combination of the classic mirepoix (carrots, onions, celery) with warming spices like cumin and turmeric, plus the smokiness of paprika and creaminess of coconut milk, creates a soup that’s both comforting and exciting.
Final Notes
This is the perfect plant-based soup for cozy fall and winter months. It’s packed with nutrition, satisfying protein from lentils, and so many good feelings all around. The soup begs to be dunked with all kinds of breads, crackers, and flatbreads. Big, big flavors while still being totally plant-based!