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Vegan Lentil Soup with Spinach, Tomatoes, and Cumin

Vegan Lentil Soup with Spinach, Tomatoes, and Cumin
  • Category


  • Cusine



1 T olive oil

1 1/2 tsp whole cumin seeds

1 large onion, chopped small

4 cloves garlic, minced

1/2 tsp. ground coriander

fresh ground black pepper to taste

1 tsp. paprika

1 1/2 cups brown lentils

4 cans

1 can petite diced tomatoes with juice

2 cups chopped spinach

salt to taste


Heat olive oil in large heavy dutch oven, add cumin seeds and cook over medium heat until fragrant and starting to pop, about 3 minutes. Stir in onion, minced garlic, ground coriander, and black pepper and cook, stirring frequently, until onions are softened, about 4 minutes. Stir in the paprika and cook about 1 minute more. Add lentils and vegetable broth, bring to a low boil and then reduce heat, and simmer uncovered about 30-40 minutes, or until lentils are quite tender. Add diced tomatoes and juice and chopped spinach and simmer uncovered 20-30 more minutes, until soup ingredients are well blended and lentils are starting to break apart. Season to taste with salt and serve hot.