Spicy Smoky Soulful Lentil Soup
Warm your soul with a bowl of Spicy Smoky Soulful Lentil Soup, a hearty vegan recipe brimming with bold flavors and nourishing ingredients. This one-pot wonder features tender lentils simmered in a smoky, spiced broth infused with cumin, smoked paprika, and a hint of red pepper flakes, balanced by the brightness of fresh lemon juice. Packed with vegetables like carrots, celery, and spinach, and elevated with the depth of fire-roasted tomatoes, this soup is both comforting and nutrient-rich. With just 15 minutes of prep and a deeply satisfying 40 minutes of cooking, it’s perfect for weeknight dinners or meal prep. Serve with a sprinkle of fresh parsley and crusty bread on the side to soak up every last drop of this wholesome, flavorful dish. Ideal for anyone craving a savory plant-based meal with a kick, this soup is your new cool-weather staple!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1.5 teaspoons smoked paprika
- 0.5 teaspoon ground coriander
- 0.25 teaspoon red pepper flakes
- 1 cup green or brown lentils, rinsed and drained
- 14 ounces fire-roasted diced tomatoes (canned)
- 6 cups vegetable stock
- 1 bay leaf
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, ground cumin, smoked paprika, ground coriander, and red pepper flakes. Stir for 1-2 minutes until fragrant.
Stir in the lentils, diced tomatoes (with juices), vegetable stock, bay leaf, salt, and pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils are tender.
Discard the bay leaf, then stir in the baby spinach. Cook for an additional 2-3 minutes until the spinach wilts.
Remove the soup from heat and stir in the lemon juice for added brightness.
Taste and adjust seasonings as desired.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with crusty bread on the side.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5527 mg | 240% | |
| Total Carbohydrate | 223.5 g | 81% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 56.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5532 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
