Vegan Spinach and Lentil Cream Soup

On cold winter days, nothing beats a good soup. The nutritional value of red lentils is highly dependent on the type and quality of lentils used, the cooking method, the amount of water used, the amount of oil, the type of seasoning, the type of food, and the amount of oil used. In any case, they are a great source of protein and fiber, iron, zinc and folate. They also have a lot of antioxidants so combined with the spinach, you’re in for a good immune boosting meal. Spinach on its own, as you know since you were a kid, is so healthy for you because it’s full of fiber, vitamin C, iron, and vitamin K. It’s also packed with antioxidants, which help protect your body against disease and help keep your skin looking young.

I love this soup so much that sometimes I like to just cook a big pot and have it for a few days to eat with my meals. It goes with almost any other meal and is also incredibly easy to make. It is one of those soups that everyone will like (unless they have a problem with coconut milk).

Coconut milk is the most popular dairy product in the world, but it’s not as healthy as you might think. The milk of the coconut is high in saturated fat, which is a type of fat that can increase your bad cholesterol, or LDL, and lower your good cholesterol, or HDL. This meal has its ups and downs but is also incredibly tasty and a quick fix for a busy workday.

This soup is green only because I added some extra leftover ingredients, yours will most likely end up looking yellow.

Check our more vegan soup recipes here.

Vegan Lentil and Spinach Cream Soup

Around 6 bowls (servings), could be more depending on how big your bowl is. We usually eat the soup 2 days in a row since it is a very large quantity


  • 250 g red lentils
  • 200 g spinach
  • 400 g coconut milk (1 can)
  • 4 garlic cloves
  • 1 big onion (red or white)
  • 1,5 liter water
  • 2 tsp cumin
  • 2 tsp curry
  • 1 cube bouillon (optional)
  • salt
  • 2 tsp coriander (optional)

How to make the soup:

  1. Cook the onion and garlic together with the spices and bouillon, in a large pot with some water (or oil).
  2. After a few minutes, add the lentils, coconut milk, salt and water.
  3. Lastly, add the spinach into the soup little by little since it fills up a lot but shrinks quickly.
  4. Let it simmer for about 10 minutes and taste.*
  5. Add some extra salt or spices if desired.

*I found out that for some of you 10 minutes may not be enough as your stove may be less powerful, make sure to taste if it is ready and give your lentils a few more minutes if needed.

The soup is best served with some bread, but you could also try rice or whatever else you enjoy soup with! It is so simple and tasty – definitely one of my favorite vegan soups out there.

Lentil soup is considered by many the ultimate comfort food. It’s rich in flavor, full of warm spices, and contains a healthy dose of fiber. This hearty vegan soup is hearty enough to satisfy even the hungriest of diners. If you want a hearty soup to whip up in no time, this is the one for you.

Explore more easy vegan recipes here:


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