Vegan Red Lentil Spinach Soup

Spinach soup topped with vegan yogurt drizzle and spices in two bowls on a dark background.

4.3 from 13 reviews

A hearty vegan spinach soup with red lentils and spices.


  • 1 and ½ tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried mint
  • salt to taste
  • 1 cup red lentils, rinsed
  • 5 cups spinach, chopped
  • 5 cups water
  • 1 tablespoon lemon juice

Optional Topping:

  • 1 tablespoon coconut yogurt
  • 2 tablespoons chopped parsley
  • A pinch of black pepper, freshly crushed
  • A pinch of red pepper flakes


  1. Saute onion and garlic with olive oil in a large pan over low heat until slightly golden, about 3-4 minutes.
  2. Stir in paprika, cumin, black pepper, dried mint and salt. Cook for one minute, stirring occasionally.
  3. Add in lentils, spinach, water and lemon juice. Cook until everything is mushy, for 30 minutes.
  4. Remove from the heat. Use a hand blender and blend until smooth. Stir and simmer for 2-3 minutes and remove from the heat. Taste and adjust salt and lemon to your liking.
  5. Serve with a swirl of coconut yogurt, chopped parsley, black pepper and red pepper flakes.


Thin the coconut yogurt with a little water and then make the swirl on the soup when serving. 

Optional topping ingredients are not included in the nutritional info.


Keywords: spinach soup, vegan spinach soup, lentil spinach soup