Creamy Coconut Lentil Chickpea Spinach Soup

Why You’ll Love This Recipe

• Hearty & Filling: Packed with lentils, chickpeas, and spinach, this soup is both nutritious and satisfying.

• Creamy Texture: Coconut milk adds richness, while the spices give it a warm and flavorful base.

• One-Pot Meal: Easy to prepare and clean up—everything comes together in a single pot.

• Vegan & Gluten-Free: A great choice for those with dietary restrictions, without sacrificing flavor.

Ingredients

• 1 onion, diced

• 2 celery stalks, diced

• 5 cloves garlic, minced

• 1 tablespoon olive oil

• 1 1/2 teaspoons cumin

• 1 teaspoon ground cinnamon

• 1/2 teaspoon turmeric

• 1 bay leaf

• 1/4 teaspoon red pepper flakes (optional)

• 1 cup dried lentils

• 1 cup canned chickpeas, drained and rinsed

• 4 cups vegetable broth

• 1 1/2 cups coconut milk

• 2 cups frozen spinach

• Juice of 1 lemon

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add diced onion and celery, and sauté until softened, about 5 minutes. Add garlic and cook for another minute.

Step 2: Add the Spices

Stir in cumin, cinnamon, turmeric, red pepper flakes (if using), and the bay leaf. Cook for 1 minute to allow the spices to toast and become fragrant.

Step 3: Cook the Soup

Add lentils, chickpeas, vegetable broth, and coconut milk. Bring the soup to a simmer, then reduce the heat and cook, uncovered, for 25–30 minutes, or until the lentils are tender.

Step 4: Add the Spinach

Stir in the frozen spinach and cook for an additional 5 minutes until fully defrosted and heated through.

Step 5: Finish and Serve

Remove the bay leaf, then stir in lemon juice. Season with salt and pepper to taste. Serve warm with your favorite crusty bread or crackers.

Servings and Timing

This recipe makes 6 servings and takes about 45 minutes to prepare.

Variations

• Add More Veggies: Mushrooms, carrots, or zucchini would be great additions to this soup.

• Extra Spice: Add more red pepper flakes or a dash of hot sauce for extra heat.

• Make It Creamier: Blend part of the soup with an immersion blender for a creamier texture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat on the stovetop over low heat, adding extra broth if necessary.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but they will need to be cooked separately before adding them to the soup.

Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used—just add it towards the end of the cooking time and cook until wilted.

Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. It will keep for up to 3 months in the freezer.

Conclusion

This Coconut Lentil Chickpea Spinach Soup is rich, creamy, and full of healthy ingredients. It’s an easy-to-make, satisfying meal that’s perfect for a quick weeknight dinner or meal prepping for the week ahead. The combination of spices, lentils, and coconut milk creates a hearty, flavorful soup that will become a new favorite in your recipe collection!

Creamy Coconut Lentil Chickpea Spinach Soup

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Coconut Lentil Chickpea Spinach Soup is a creamy, vegan, and gluten-free dish packed with protein, fiber, and rich flavors from lentils, chickpeas, spinach, and coconut milk. This one-pot meal is perfect for a cozy lunch or quick weeknight dinner.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup, Vegan, Gluten-Free
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

Vegetables & Aromatics:

1 onion, diced

2 celery stalks, diced

5 cloves garlic, minced

1 tablespoon olive oil

Spices & Herbs:

1 1/2 teaspoons cumin

1 teaspoon ground cinnamon

1/2 teaspoon turmeric

1 bay leaf

1/4 teaspoon red pepper flakes (optional)

Main Soup Ingredients:

1 cup dried lentils

1 cup canned chickpeas, drained and rinsed

4 cups vegetable broth

1 1/2 cups coconut milk

2 cups frozen spinach

Juice of 1 lemon

Seasoning:

Salt and pepper, to taste

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Instructions

• Sauté the Vegetables:

  • In a large pot, heat olive oil over medium heat. Add diced onion and celery, and sauté until softened (about 5 minutes). Add garlic and cook for another minute.

• Add the Spices:

  • Stir in cumin, cinnamon, turmeric, red pepper flakes (if using), and the bay leaf. Cook for 1 minute to allow the spices to toast and become fragrant.

• Cook the Soup:

  • Add lentils, chickpeas, vegetable broth, and coconut milk. Bring the soup to a simmer, then reduce the heat and cook, uncovered, for 25–30 minutes, or until the lentils are tender.

• Add the Spinach:

  • Stir in the frozen spinach and cook for an additional 5 minutes until fully defrosted and heated through.

• Finish and Serve:

  • Remove the bay leaf, then stir in lemon juice. Season with salt and pepper to taste. Serve warm with your favorite crusty bread or crackers.

Notes

Variations:

Add More Veggies: Mushrooms, carrots, or zucchini would be great additions to this soup.

Extra Spice: Add more red pepper flakes or a dash of hot sauce for extra heat.

Make It Creamier: Blend part of the soup with an immersion blender for a creamier texture.