Smoky Red Lentil Soup

This smoky red lentil soup transforms humble pantry ingredients into a deeply satisfying meal in just 30 minutes. The combination of fire-roasted tomatoes and smoked paprika creates a rich, almost meaty flavor profile that belies its plant-based ingredients, while the bright green spinach adds color and nutrition.

I first created this soup during a particularly busy work week when I needed something nourishing but quick. It's since become my go-to recipe when friends come over unexpectedly or when I need to get a healthy dinner on the table with minimal effort.

• Olive oil: Creates the foundation for sautéing and adds a touch of richness to the final soup
• Onion and garlic: Provide the aromatic base that gives depth to every spoonful
• Ground cumin: Lends earthy warmth and pairs perfectly with the lentils
• Smoked paprika: Offers that distinctive smoky flavor that makes this soup special
• Ground coriander: Brings subtle citrus notes that brighten the overall profile
• Red pepper flakes: Add customizable heat that wakes up your palate
• Red lentils: Cook quickly and break down to create a naturally creamy texture without cream
• Fire-roasted diced tomatoes: Contribute both acidity and a subtle charred flavor
• Vegetable broth: Forms the liquid base while adding depth of flavor
• Fresh spinach: Provides vibrant color and a nutritional boost at the finish
• Lemon juice: Brightens everything and balances the earthy flavors

Step-by-Step Instructions

Sauté Aromatics:

Start by heating olive oil in a large pot over medium heat until it shimmers. Add the diced onion and cook for 4 to 5 minutes until translucent and beginning to soften. This step builds the first layer of flavor so take your time. Add minced garlic along with cumin, smoked paprika, coriander, and red pepper flakes, then stir constantly for about 60 seconds. The spices should become fragrant but not burn which would make them bitter.

Add Lentils and Simmer:

Pour in the rinsed red lentils, fire-roasted tomatoes with their juices, and vegetable broth. Stir everything together, bringing the mixture to a gentle boil. Reduce heat to low, cover with a lid, and allow to simmer for 15 to 20 minutes. The lentils will gradually soften and begin breaking down which naturally thickens the soup. Check occasionally and stir to prevent sticking at the bottom.

Add Spinach and Finish:

Once the lentils are completely tender, add the chopped spinach and stir until it begins to wilt, about 2 to 3 minutes. The spinach will dramatically reduce in volume and turn bright green. Remove the pot from heat and squeeze in fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed until the flavors are balanced and bright.

The smoked paprika is undoubtedly the star ingredient here. I discovered its transformative power years ago when trying to create depth in vegetarian cooking. Just a teaspoon creates that distinctive smoky flavor that makes people wonder if there's bacon hidden somewhere in this plant-based soup!

Texture Variations

The beauty of this soup lies in its versatility. As written, it has a rustic texture with some lentils breaking down while others maintain their shape. For a silkier, restaurant-style finish, use an immersion blender to partially purée the soup before adding the spinach. This creates a luxurious mouthfeel without adding any cream or butter. Alternatively, for a chunkier, more stew-like consistency, reduce the broth by about half a cup and cook uncovered for the final 5 minutes.

Make It Your Own

This recipe welcomes customization based on what you have available. Swap the spinach for kale or Swiss chard but add them a few minutes earlier as they take longer to wilt. Carrots and bell peppers make excellent additions for color and texture when diced and added with the onions. For a protein boost, stir in a can of drained chickpeas along with the spinach. Mediterranean flavor enthusiasts might appreciate a teaspoon of za'atar or a sprinkle of sumac added at the finish.

Serving Suggestions

While this soup stands perfectly well on its own, a few thoughtful accompaniments can elevate it to a feast. A slice of crusty whole grain bread for dipping is the obvious choice, but don't overlook other possibilities. A dollop of tangy Greek yogurt creates beautiful contrast with the warm spices. For a dinner party presentation, serve in shallow bowls with a drizzle of good olive oil, a scattering of toasted pumpkin seeds, and a generous sprinkle of fresh herbs. This soup also pairs wonderfully with a simple side salad dressed with lemon vinaigrette.

Frequently Asked Questions

→ How can I make this smoky lentil soup creamier?

You can blend half the soup with an immersion blender or a standard blender to create a creamier texture while keeping some chunkiness.

→ Can I use other greens instead of spinach?

Yes, kale, Swiss chard, or baby arugula can be great substitutes. Just adjust the cooking time as needed for the specific greens.

→ What can I serve with the soup?

This soup pairs well with crusty bread, pita, or a side salad. It also tastes great with a dollop of plain yogurt or a drizzle of tahini.

→ Can I use brown or green lentils instead of red?

Yes, but note that they take longer to cook and maintain a firmer texture compared to the mushy texture of red lentils.

→ How can I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of broth to adjust the consistency if it has thickened.

→ Is this soup freezer-friendly?

Yes, this soup freezes well. Portion it into airtight containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.