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- 1 cup green or brown lentils, rinsed and drained - 1 tablespoon olive oil - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 6 cups vegetable broth (homemade or store-bought) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 can (14 oz) full-fat coconut milk - 4 cups fresh spinach, roughly chopped - Salt and pepper to taste - Optional: Fresh parsley for garnish

Easy Creamy Lentil Soup with Spinach

Warm up your chilly evenings with a bowl of Cozy Creamy Lentil Soup with Spinach. This delicious recipe features protein-packed lentils and nutrient-rich spinach, creating a comforting and healthy meal. Easy to make in larger batches, it's perfect for meal prep. The blend of spices, coconut milk, and fresh veggies adds wonderful flavors and a creamy texture. Serve with crusty bread for a satisfying meal that nourishes both body and soul.
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Ingredients
  

1 cup green or brown lentils, rinsed

4 cups vegetable broth

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

2 cups fresh spinach, roughly chopped

1 can (14 oz) coconut milk (full-fat for creaminess)

2 tablespoons olive oil

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

    Add Garlic and Spices: Stir in the minced garlic, ground cumin, and smoked paprika. Cook for another 1-2 minutes until the garlic is fragrant.

      Cook the Lentils: Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 25-30 minutes, or until the lentils are tender.

        Blend the Soup: Once the lentils are cooked, carefully use an immersion blender to blend the soup until it reaches your desired consistency. If you prefer, you can also transfer batches of the soup to a blender, but make sure to let it cool a bit before blending.

          Add Spinach and Coconut Milk: Stir in the chopped spinach and coconut milk. Allow the soup to cook for an additional 5 minutes, or until the spinach is wilted.

            Finish with Lemon: Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.

              Serve: Ladle the creamy lentil soup into bowls and garnish with fresh chopped parsley. Enjoy with crusty bread or croutons!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6