If you’re looking for a cozy, feel-good soup that’s packed with flavor and nutrients, you’re in for a treat. This red lentil and spinach soup is hearty, aromatic, and perfect for those days when you want something comforting but still wholesome. It’s one of those recipes that feels fancy but secretly comes together with pantry staples and minimal effort — my favorite kind!
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Why You’ll Love It
- Super easy to make: You only need one pot and about 30 minutes — no fancy techniques required.
- Full of flavor: Warm spices like cumin, turmeric, and cinnamon make every spoonful cozy and aromatic.
- Healthy comfort food: Protein-rich lentils, creamy coconut milk, and nutrient-packed spinach make this soup as nourishing as it is delicious.
- Naturally vegan and gluten-free: No swaps needed — it’s already wholesome and plant-based!
Ingredient Notes
Here’s what you’ll need to make this delicious bowl of goodness:
- Red lentils: The star of the show! They cook quickly and give the soup that creamy texture without needing cream. You can use green or brown lentils if you prefer, but they’ll need to cook longer and will need extra broth curing cooking.
- Aromatics: Onion and garlic build the base flavor — don’t skip these!
- Spices: Cumin, turmeric, cinnamon, and cardamom add warmth and depth. It’s like a hug in a bowl.
- Diced tomatoes: Add brightness and balance the creaminess of the coconut milk.
- Coconut milk: Go for light coconut milk to keep it creamy but not too rich.
- Vegetable broth: You can also use water and bouillon if that’s what you have on hand.
- Spinach: Adds color and extra nutrients right at the end. You can also use kale or Swiss chard if you’d like.
- Lime juice: Don’t skip it! A squeeze of lime at the end really brings all the flavors to life.
How to Make It
Here’s the easy step-by-step process. For the full recipe, scroll down to the printable recipe card below.
Step 1: Sauté the aromatics – In a large pot, sauté the onion in a splash of water or broth for about 5 minutes until soft. Add garlic and cook another minute.
Step 2: Add the spices – Stir in the cumin, turmeric, cinnamon, cardamom, salt, and pepper. Let them toast for about a minute — it makes a huge difference in flavor!
Step 3: Build the soup – Add the lentils, diced tomatoes, coconut milk, and broth. Stir everything together and bring it to a boil.
Step 4: Add the greens – Stir in the spinach and lime juice. The spinach will wilt in a couple of minutes, and the lime will make the flavors pop.
Step 5: Simmer – Reduce heat and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the soup thickens.
Step 6: Serve – Ladle into bowls and serve warm.
Serving Suggestions
This soup is fantastic on its own, but if you want to level it up:
- Serve it with steamed rice or quinoa for a heartier meal.
- Pair with warm naan or crusty bread to soak up all that delicious broth.
- Add a dollop of plant-based yogurt or chili flakes on top for a fun twist.
- Roasted veggies are another easy side. I like air frying frozen vegetables for something stress-free and ridiculously easy.
How to Store
This soup makes amazing leftovers!
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: It freezes beautifully for up to 3 months. Just thaw overnight in the fridge and reheat on the stove with a splash of broth or water.
- Meal prep tip: Portion it into single servings so you can grab-and-go for lunches!
FAQs
You can, but the texture will be a bit different. Red lentils break down more and make the soup creamy, while green or brown ones stay firmer.
Nope! It’s flavorful but not spicy. If you want a kick, you can add chili flakes or cayenne.
Absolutely! Just sauté the onions, garlic, and spices using the Sauté function, then add everything else (except spinach and lime) and cook on high pressure for 10 minutes. Stir in spinach and lime at the end.
Yes! Just add it straight in — no need to thaw. It works perfectly.
More Soup Recipe Ideas
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Red Lentil and Spinach Soup
Ingredients
- 1 medium onion diced
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon black pepper
- 1 teaspoon salt or to taste
- 2 cups dried red lentils rinsed
- 2 (14.5-ounce) cans diced tomatoes with juices
- 1 (13.5-ounce) can light coconut milk
- 6 cups low-sodium vegetable broth or water + bouillon
- 1-2 limes juiced, about 2–3 tablespoons, adjust to taste
- 6 cups fresh spinach roughly chopped
Instructions
- In a large pot over medium heat, add a splash of water (or broth). Once warm, stir in the onion and cook for 5 minutes, until softened. Add the garlic and cook another 1–2 minutes, adding more water as needed to prevent sticking.1 medium onion, 4 cloves garlic
- Stir in the cumin, turmeric, cinnamon, cardamom, black pepper, and salt. Cook for 1 minute, stirring constantly, to bring out their flavor.1 tablespoon ground cumin, 2 teaspoons ground turmeric, ½ teaspoon ground cinnamon, ½ teaspoon ground cardamom, ½ teaspoon black pepper, 1 teaspoon salt
- Add the rinsed red lentils, diced tomatoes (with juices), coconut milk, and vegetable broth. Stir well to combine.2 cups dried red lentils, 2 (14.5-ounce) cans diced tomatoes, 1 (13.5-ounce) can light coconut milk, 6 cups low-sodium vegetable broth
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.
- Stir in the spinach and lime juice. Let the spinach wilt for 2–3 minutes, then taste and adjust seasoning as needed.6 cups fresh spinach, 1-2 limes
- Ladle into bowls and serve warm with rice, naan, or on its own as a hearty soup.
