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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.

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

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.