Lentil,  Spinach Soup (Vegan)

Lentil, Spinach Soup (vegan) Recipe

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About Lentil, Spinach Soup (vegan) Recipe:

Somethings that vegan and yet tasty I know kinda hard to find. This vegan lentil soup will blow your mind, as its savory, creamy and a bonus healthy. A light, healthy and flavorful take on lentil soup with spices, greens and fresh lemon juice.

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  • 21 Ingredients
Adjust Servings :

Ingredients for Lentil, Spinach Soup (vegan) Recipe

  • 1 tablespoon avocado oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped white fingerling potato
  • 2 garlic cloves, minced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 teaspoon Turmeric
  • 2 teaspoon ground cumin
  • 2 teaspoon ground ginger
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 cup green or brown lentils
  • 1 cup red lentils
  • 4 cup vegetable broth
  • 2 cup Water
  • 1/4 cup tomato paste
  • 1 cup almond milk
  • 1 tablespoon lemon juice
  • 2-3 cup Spinach
  • 60g Fat(12.42%)
  • 172g Protein(35.72%)
  • 179g Carbs(37.00%)
  • 63g Fiber(12.98%)
  • Other(1.89%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Lentil, Spinach Soup (vegan) Recipe


Heat some oil in a large stockpot or a dutch oven. Add chopped onions, celery, carrot, potato, and garlic and saute for about 5 minutes or until everything softens slightly or caramelizes. Season with salt, pepper, and spices and cook about 2 minutes.


Add lentils and saute for 1 - 2 minutes, then add the broth, water, and tomato paste accordingly. Stir to combine and mix until the tomato paste has dissolved. Bring the soup to a boil, cover it with a lid, and reduce to simmer for 30 minutes.


Turn off and remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desiderate toppings.


For garnishes, add a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper, and jalapeno slices. The soup is a little spicy, a little creamy and so delicious!