35m$9.65Red Lentil Coconut Tomato Soup with Spinach
This plant-based, vegan, and vegetarian lunch soup uses red lentils as the main protein with tomato, coconut milk, and baby spinach. It is simple, one-pot, dairy-free, and made with gluten-free vegetable broth.
- Rating
- 5 stars from 1 rating
- Energy
- 280 calories per serving
- Protein
- 13.3 g per serving
- Carbs
- 41.7 g per serving
- Fat
- 7 g per serving
- Sodium
- 1457 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
baby spinach
4 Cup
Kroger® Baby Spinach
70%
yellow onion, diced
1 Each
Kroger® Yellow Onion 3 lb Bag
11%
red lentils, rinsed
1 Cup
Kroger® Red Lentils
42%
garlic, minced
3 Count
Kroger® Whole Garlic Bulbs
1%
gluten-free vegetable broth
4 Cup
Swanson® Vegetable Broth, 32 oz Carton
100%
canned full-fat coconut milk
1 Can
Simple Truth Organic® Unsweetened Coconut Milk
100%
lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
canned diced tomatoes with juices
1 Can
Kroger Diced Tomatoes
100%
fine salt
1 Teaspoon
Kroger® Salt
1%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- gluten-free vegetable broth-4 cups
- yellow onion-1 each
- garlic-3 cloves
- baby spinach-4 cups
- red lentils-1 cup
- canned diced tomatoes with juices-1 can
- olive oil-1 tbsp
- canned full-fat coconut milk-1 can
- lemon juice-1 tbsp
- ground cumin-1 tsp
- fine salt-1 tsp
Dice the onion, mince the garlic, and rinse the red lentils in a fine-mesh strainer until the water runs mostly clear.
Keep fingers tucked and the knife blade angled away from your hand while dicing and mincing.
Heat olive oil in a large pot over medium heat, then add the onion and cook for 4 to 5 minutes until softened and translucent.
Use caution when adding onion to hot oil to reduce splatter.
Stir in the garlic and cumin, cooking for 30 seconds until fragrant.
Add the red lentils, diced tomatoes with juices, gluten-free vegetable broth, coconut milk, and salt; stir well and bring to a gentle boil.
Bring the soup to a gentle boil to limit hot-liquid splatter.
Reduce heat to medium-low and simmer uncovered for 18 to 22 minutes, stirring occasionally, until the lentils are tender and beginning to break down.
Stir in the baby spinach and cook for 1 to 2 minutes until just wilted.
Turn off the heat, stir in the lemon juice, then taste and adjust seasoning as needed before serving hot.
Let a spoonful of hot soup cool slightly before tasting to reduce burn risk.
How did it turn out?
Rating and review tools are unavailable right now.