This lentil chickpea spinach soup is made extra creamy with coconut cream and warm comforting spices like cinnamon and nutmeg. Perfect for a quick, cozy fall or winter dinner! Vegan, gluten-free, and dairy-free.
Travis went to a realtors seminar last week and came home all pumped up about how we should be getting up earlier, drinking two cups of water right away, exercising in the morning, eating a healthy breakfast, and doing deep breathing exercises.
Neither of us really work out but we decided to start getting up earlier and walking around the neighborhood. It’s been working really well for us and the weather has been in the 60’s/70’s in the morning which feels like heaven! I feel like it helps us to get moving (literally and figuratively) and I have more energy during the day. I still feel the afternoon slump around 4-4:30pm but its nothing a homemade Starbucks copy cat mocha cappuccino recipe (recipe coming soon!) can’t fix!
When we got back from our walk this morning, I put the finishing touches on the hay bale display that we set up on our front porch! I picked up a new scarecrow and some faux flower sprigs to spruce up my flower centerpiece. It makes the entrance way look so festive during the day and so magical all lit up at night!
After I finished working on the hay bales, I watched a few cooking shows, we checked out a new coastal themed vintage furniture shop in town, ran a few wedding errands, and then what do you know it’s time for dinner again.
Creamy Coconut Lentil Chickpea Spinach Soup
I really wanted something satisfying and full of flavor that was easy to make. This coconut lentil chickpea spinach soup has been in my recipe rotation for years. It’s honestly one of my favorite soup recipes! I just love soup, all kinds, really.
I make soup a few times month because it’s budget-friendly, healthy, and I can use up any leftover veggies without it feeling like we’re eating odds and ends.
Our Favorite Soup Recipes:
- Roasted red pepper tomato basil soup
- The best vegetable lasagna soup
- Simple spicy lentil soup (recipe coming soon!)
- One pot sweet potato lentil chili
- Spicy Thai red curry cauliflower soup
- Mama bear’s chili
- Pumpkin ginger soup
- 30-min garden veggie barley soup
- Chicken Marsala soup
What really makes the lentil chickpea spinach soup so special is the fresh lemon juice that I squeeze into the soup right before I serve it, it just brightens everything right up. I don’t know how else to describe it except to say that it doesn’t make the soup taste like lemon, it just makes all the other flavors pop!
Right before I add the fresh lemon juice, I use my immersion blender to blend (for about 1 minute) just a little bit of the soup up. It makes the broth extra thick and creamy without having to add flour or cornstarch. Not that I have a problem with flour or cornstarch but if I can avoid adding something that lacks nutritional value to our food then that’s a plus.
Don’t you love the bowls I used for the soup? Someone on Instagram said they look like a witches cauldron! I didn’t even realize that until she said something…so cool and perfect for Halloween, especially with the green lentil chickpea spinach soup! I’m constantly on the search for interesting pieces to use for the blog. Lately, Homegoods has been my go-to place for unique bowls and props.
Do You Have To Use Chickpeas?
I personally love chickpeas. I especially enjoy them in soups because after they simmer away in the soup for a little bit they develop the most delicious buttery texture and they give you an extra boost of protein! Of course, if you’re not a chickpea fan, like me, you could swap them out for any other type of bean.
- 2 Tbsp coconut oil
- 1 large onion, diced
- 1 quart vegetable broth
- 2 cups water
- 1 1/2 cups green lentils, rinsed
- 1 can of chickpeas, rinsed
- 1 tsp thyme (or 2 sprigs of fresh thyme)
- 1 1/2 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- Pinch of nutmeg
- Sea salt and pepper to taste
- 1 bag of frozen spinach
- I can of unsweetened coconut cream (discard the clear liquid)
- Juice of 1 lemon
In a dutch oven, sauté the onion in coconut oil for 5-8 minutes or until soft.
Add the vegetable broth, water, lentils, all the seasonings, chickpeas, sea salt, and pepper.
Bring soup to a boil then reduce to a low simmer. Let cook for 20 minutes.
Add coconut cream, frozen spinach, and the juice of 1 lemon. Stir. Cook for 5 minutes or until spinach has fully defrosted. Use an immersion blender to blend a little bit of the soup to thicken the broth.
Taste and add any additional salt if needed. Serve with a sprinkle of black pepper.
I just know you’re going to love this lentil chickpea spinach soup! If you make it, please post a picture of it with the hashtag #StaceyHomemaker so I can see your beautiful creation!
What’s your favorite cool weather soup? Let me know in the comments!
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