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    Home > Blog > Soups > Vegan Lentil Soup with Spinach and Topped with Garlicky Almond Cream

    Vegan Lentil Soup with Spinach and Topped with Garlicky Almond Cream

    by Jenny Park · Published: May 23, 2018 · Modified: Jan 19, 2021

    Jump to Recipe
    A simple and delicious Vegan Lentil Soup with Spinach that's finished with an addicting Garlic-Almond Cream!
    A bowl of vegan lentil and spinach soup topped with garlicky almond cream and a spoon.

    I’ve said it before and I’ll say it again, I love lentils. They’re really versatile and do a really good job filling you up! Lentils add a great amount of texture to a variety of dishes. They’re great in salads, make great vegan or vegetarian burgers that are ‘meaty’ and filling. My favorite way to eat lentils are in simple, creamy soups. They also make even better leftovers the next day. Today we have our Creamy Vegan Lentil Soup with Spinach and we finish it with a simple Garlicky Almond Cream.

    This vegan lentil soup recipe is pretty simple and comes together rather quickly. I like blending half the soup so that you get an even more creamy texture, but that’s totally optional! You can also add some kale into the mix instead of spinach if that’s more your jam, I just recommend letting it cook down for a longer amount of time so its nice and tender.

    The almond cream is so good, but is totally optional. This Vegan Lentil Soup with Spinach is a great weeknight meal because it doesn’t require a lot of ingredients and time. You can easily make a double batch and eat it throughout the week. If you love lentils as much as we do, you’ll love our Masoor Dal recipe as well! Enjoy! xx, Jenny

    More vegan recipes you will love:

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    Bowls of vegan lentil and spinach soup topped with garlicky almond cream and spoons.

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    A bowl of vegan lentil and spinach soup topped with garlicky almond cream and a spoon.

    Vegan Lentil Soup with Spinach and Topped with Garlicky Almond Cream

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    A simple and delicious Vegan Lentil Soup with Spinach that's finished with an addicting Garlic-Almond Cream!
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 35 mins
    Total Time: 45 mins
    Servings: 6

      INGREDIENTS  

    garlicky almond cream:

    • 1/2 cup raw almonds
    • 2 thinly sliced garlic cloves
    • salt and pepper to taste

    lentil soup:

    • 2 tsp coconut oil
    • 1 diced yellow onion
    • 2 minced garlic cloves
    • 4 roma tomatoes seeded and diced, divided
    • 2 tsp ground cumin
    • 2 tsp ground coriander
    • 1 tsp ground turmeric
    • 1 1/2 cups red lentils
    • 2 1/2 cups vegetable stock
    • 8 ounces baby spinach
    • salt and pepper to taste

    garnish:

    • 4 sliced chives

      INSTRUCTIONS  

    • For garlicky almond cream: Place almonds and garlic into a small bowl and submerge in water. Allow almonds and garlic to soak for at least 3 hours and up to 8 hours. Drain and place almonds and garlic into a blender. Add 1 cup fresh water and blend until smooth and creamy. Season with salt and pepper. Set aside.
    • For lentil soup: Place a pot over medium-high heat and add oil. Once oil is hot, add onion and garlic and sauté for 5 to 6 minutes.
    • Add half of the tomatoes followed by the cumin, coriander and turmeric and continue to sauté for an additional 2 minutes.
    • Add lentils to pot and stir together for 1 minute. Season with salt and pepper.
    • Pour stock over mixture and bring to a boil. Once water is boiling reduce heat to medium and simmer for 20 to 25 minutes or until most the liquid is absorbed and the lentils are creamy. Season with salt and pepper.
    • Remove soup from heat and scoop half of the soup into a blender and puree until smooth. Pour pureed mixture back into the pot and stir together.
    • Bring soup back to a simmer and stir in remaining tomatoes and spinach until just wilted. Adjust seasonings as needed.
    • To serve: Ladle soup into bowls and top each with some of the almond cream and sliced chives. Serve.

      NOTES  

    To Freeze and reheat: Completely cool soup before transferring into airtight containers. When ready to use, transfer the frozen soup into a pot along with 1/2 to 2 cups water or stock. Melt over medium-high heat and boil until completely heated through. Season as needed with salt and pepper. Serve.
    Serving: 6g Calories: 277kcal Carbohydrates: 37g Protein: 16g Fat: 8g Saturated Fat: 2g Sodium: 429mg Potassium: 878mg Fiber: 17g Sugar: 4g Vitamin A: 4152IU Vitamin C: 21mg Calcium: 117mg Iron: 6mg

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    May 23, 2018 / 12 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Spinach and Artichoke Stuffed Beignets
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    Reader Interactions

    May 23, 2018 / 12 Comments

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    1. Cole

      February 10, 2021 at 3:32 pm

      Are you supposed to cook the lentils covered?

      Reply
      • Jenny Park

        February 11, 2021 at 5:18 pm

        Hi! That’s not necessary in this recipe!

        Reply
    2. Scott

      May 14, 2019 at 6:26 pm

      In paragraph 5, I think you mean vegetable stock, not water. Recipe was great. Mine seemed a bit thick, so I added an additional cup of stock. I was originally afraid of the spinach quantity, but it really cooks down when it wilts. Terrific dish – big hit at a dinner party.

      Reply
      • Jenny Park

        May 19, 2019 at 5:23 am

        totally meant stock! recipe has been updated! thanks for the feedback!

        Reply
    3. Martin

      September 09, 2018 at 4:40 am

      …oh, that elusive step7again, thanks

      Reply
    4. Martin

      September 09, 2018 at 4:31 am

      When is the spinach added?

      Reply
    5. lisa

      August 31, 2018 at 6:35 am

      5 stars
      I just love this recipe thanks a tonne for this one..!!

      Reply
      • Jenny Park

        September 04, 2018 at 11:08 am

        Oh so glad to hear that!! :)

        Reply
    6. Jen

      July 12, 2018 at 8:35 pm

      I have some black French lentils begging to be used. Have you tried this recipe with any other type of lentils?

      Reply
      • Jenny Park

        July 19, 2018 at 4:47 pm

        I have not, but i imagine your black lentils working really well for this soup!

        Reply
    7. Josh

      May 24, 2018 at 3:56 pm

      Why am I chopping the four tomatoes but only adding two to the final recipe?

      Reply
      • Julie S

        May 26, 2018 at 10:17 am

        See Step 7. ;)

        Reply

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