Smoky Red Lentil Soup: A Vegan Delight

Embrace the cozy season with a bowl of this ultra-creamy and flavorful smoky red lentil soup! This recipe is a celebration of simple, wholesome ingredients that come together to create a deeply satisfying meal. It's vegan, gluten-free, and packed with nutrients, making it perfect for everyone.

Why You'll Love This Soup

• Ultra Creamy: The red lentils gently melt into the broth, creating a smooth, luxurious texture.
• Smoky Flavor: Smoked paprika brings a delicious depth that will make you crave more.
• Nutrient-Rich: Loaded with veggies and lentils, it's a powerhouse of vitamins and minerals.
• Easy to Make: Most of the ingredients are likely already in your pantry, making it a great weeknight option.
• Versatile: Perfect on its own or with a side of your favorite bread for dipping.

Ingredients

This recipe uses common pantry staples and fresh veggies:

• Veggies: Onion, carrots, celery, and spinach create the base of the soup.
• Spices: Garlic, smoked paprika, cumin, and turmeric add warmth and depth.
• Lentils: Red lentils are the star, providing both protein and a creamy texture.
• Liquid: Vegetable broth and coconut milk create the perfect consistency.
• Finishing Touches: A squeeze of lemon juice and a drizzle of honey (optional) enhance the flavors.

Types of Lentils

Lentils are incredibly diverse, each type offering a unique flavor and texture:

• Red Lentils: The fastest-cooking lentils that break down to create a creamy soup.
• Brown Lentils: The most common type, holding their shape while becoming tender.
• Green Lentils: Slightly earthier and take longer to cook, ideal for salads.
• French Lentils: Similar to green lentils but smaller.
• Black Lentils: Striking color and similar to green or brown lentils.

How to Make It

1. Sauté Veggies: Begin by sautéing onions, carrots, and celery until softened. Add garlic and spices, cooking until fragrant.
2. Simmer: Add red lentils and vegetable broth, then simmer until the lentils are tender.
3. Blend: Blend until smooth, or leave partially chunky.
4. Add Creaminess: Stir in fresh spinach and coconut milk, cooking until spinach wilts.
5. Finish: Top with a squeeze of lemon juice, a sprinkle of onion and garlic powder, and a drizzle of honey if desired.

Serving Suggestions

This soup is delicious on its own, but even better with some yummy sides:

• Crispy bread or flatbread for dipping.
• A simple green salad.
• A hearty salad with greek flavors.

Frequently Asked Questions

Can I use other types of lentils?

While you can, the red lentils cook down best for this recipe, creating the desired creamy texture.

How to make this in the Instant Pot?

Sauté veggies, add spices, then add broth and lentils. Cook on high pressure for 5 minutes, then quick-release. Stir in coconut milk and spinach.

Can I make this in a slow cooker?

Yes, cook on high for 4 hours, then add coconut milk, spinach, and lemon juice at the end.

What proteins can I add?

Chicken, beans, or crispy tofu would be great additions.

Can I freeze this soup?

Absolutely! Store in a freezer-safe bag or container.

A Deliciously Vegan Protein Powerhouse

This soup is a powerhouse of nutrients and flavor, perfect for a cozy night in. The deep, rich spices, the creamy coconut milk, and the hearty lentils make this a meal you'll want to make again and again. Enjoy!