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!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)
• 0 crusty bread (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Add the minced garlic, ground cumin, smoked paprika, ground coriander, and red pepper flakes. Stir for 1-2 minutes until fragrant.

Step 4

Stir in the lentils, diced tomatoes (with juices), vegetable stock, bay leaf, salt, and pepper.

Step 5

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.

Step 6

Discard the bay leaf, then stir in the baby spinach. Cook for an additional 2-3 minutes until the spinach wilts.

Step 7

Remove the soup from heat and stir in the lemon juice for added brightness.

Step 8

Taste and adjust seasonings as desired.

Step 9

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with crusty bread on the side.

Nutrition Facts

Serving size	(2703.0g)

Amount per serving	% Daily Value*
Calories	1478.5

Total Fat 45.4g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 5526.8mg	0%
Total Carbohydrate 223.5g	0%
Dietary Fiber 54.8g	0%
Total Sugars 56.3g
Protein 59.0g	0%

Vitamin D 0IU	0%
Calcium 620.5mg	0%
Iron 23.6mg	0%
Potassium 5532.0mg	0%

*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.

Source of Calories

Fat: 26.6%

Protein: 15.3%

Carbs: 58.1%