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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

Teri & Jenny
A simple and delicious Vegan Lentil Soup with Spinach that's finished with an addicting Garlic-Almond Cream!
5 from 4 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 6
Calories 277 kcal


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


  • 4 sliced chives


  • 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.


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: 6gCalories: 277kcalCarbohydrates: 37gProtein: 16gFat: 8gSaturated Fat: 2gSodium: 429mgPotassium: 878mgFiber: 17gSugar: 4gVitamin A: 4152IUVitamin C: 21mgCalcium: 117mgIron: 6mg
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