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In the realm of comfort food, few dishes can rival the warmth and satisfaction of a hearty soup. This Cozy Creamy Lentil Soup with Spinach is not only a delightful addition to your meal rotation but also a nutritious powerhouse. Packed with protein-rich lentils, vibrant vegetables, and the rich creaminess of coconut milk, this recipe is perfect for chilly evenings or any time you crave a nourishing bowl of goodness. Let’s explore how to create this comforting dish step-by-step, along with the benefits of its wholesome ingredients.

Easy Creamy Lentil Soup with Spinach

Warm up with this Cozy Creamy Lentil Soup with Spinach, the perfect comfort food for any season. Packed with protein-rich lentils, flavorful vegetables, and creamy coconut milk, this soup not only nourishes but delights with every spoonful. Follow our easy step-by-step instructions to create a hearty meal that’s simple to make and full of healthy ingredients. Enjoy a bowl anytime you need a cozy, comforting dish that meets your dietary needs while being delicious!
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Ingredients
  

1 cup dried green or brown lentils, rinsed and drained

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, chopped into bite-sized pieces

2 celery stalks, chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

6 cups vegetable broth

1 can (14 oz) diced tomatoes, including juices

1 cup full-fat coconut milk for extra creaminess

4 cups fresh spinach, roughly chopped

Salt and pepper to taste

Juice of 1 lemon

Optional: Fresh herbs (such as parsley or cilantro) for garnish

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Next, stir in the minced garlic, followed by the chopped carrots and celery. Cook for an additional 5 minutes, until the vegetables are tender but not browned.

    Add Spices: Sprinkle the ground cumin and smoked paprika over the sautéed vegetables. Stir thoroughly to ensure the spices are well mixed. Allow them to cook for about 1 minute to deepen their flavors.

      Temper the Lentils: Introduce the rinsed lentils to the pot, stirring them in so that they are evenly coated with the spiced vegetable mixture.

        Incorporate Liquids: Pour in the vegetable broth and add the diced tomatoes along with their juices. Increase the heat to bring the soup to a rapid boil, then reduce to low heat. Cover the pot and let it simmer for about 25-30 minutes, or until the lentils are tender and cooked through.

          Blend for Creaminess: Once the lentils are cooked, use an immersion blender to carefully puree the soup to your desired level of creaminess. For those without an immersion blender, ladle a portion of the soup into a standard blender, blend until smooth, and then return it to the pot.

            Stir in Coconut Milk and Spinach: Incorporate the coconut milk into the soup, stirring until well combined. Allow the soup to return to a gentle simmer, then fold in the chopped spinach, letting it wilt for about 3-4 minutes.

              Season and Finish: Season the soup with salt and pepper to taste. Squeeze in the fresh lemon juice to add a zesty brightness, and stir well to mix all the flavors together.

                Serve: Ladle the creamy lentil soup into bowls. If desired, garnish with fresh herbs for an extra pop of color and flavor. Enjoy your delightful soup with warm, crusty bread on the side or savor it on its own!

                  Prep Time: 10 mins | Total Time: 50 mins | Servings: 4-6