Description
A hearty and flavorful lentil soup made with fresh vegetables, bold spices, and nutritious lentils, perfect for a comforting meal any day of the week.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 14-ounce can crushed or diced tomatoes
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 3 cups baby spinach, sliced into ribbons (or kale)
- 1 lemon, juiced (about 2 tablespoons)
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery. Cook, stirring frequently for about 5 minutes until vegetables soften.
- Add main ingredients: Stir in the canned tomatoes with juices, lentils, vegetable broth, cumin, coriander, and smoked paprika. Mix well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 30 minutes until lentils are tender and the soup thickens. For creaminess, blend part or all of the soup using an immersion blender or regular blender, then return to the pot.
- Add greens and lemon: Stir in the sliced spinach and lemon juice. Cook for 1 minute until the spinach wilts. Season with salt according to taste.
Notes
- Use kale instead of spinach for a different leafy green option.
- For a creamier texture, blend up to half the soup before serving.
- Adjust spices to your preference for more or less heat.
- Leftover soup stores well in the refrigerator for up to 4 days.
- Add a dollop of yogurt or a sprinkle of fresh herbs like parsley for garnish and added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 236 kcal
- Sugar: 7 g
- Sodium: 610 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 16 g
- Protein: 13 g
- Cholesterol: 0 mg
