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.
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
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.
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.