Description
A hearty and nutritious lentil soup that is perfect for any meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups fresh spinach, chopped
- Salt to taste
- Juice of 1 lemon
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.
- Stir in the garlic, cumin, thyme, smoked paprika, and black pepper, and cook for another minute until fragrant.
- Add the lentils, vegetable broth, and diced tomatoes to the pot.
- Bring to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils are tender.
- Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
- Season with salt to taste and stir in the lemon juice before serving.
Notes
- This soup can be served immediately or allowed to cool and stored in the refrigerator for up to 5 days.
- For a thicker soup, blend a portion of it and mix it back in.
- Consider adding a bay leaf during cooking and removing it before serving.
- You can customize the soup by adding diced potatoes or other vegetables like zucchini or bell peppers.
- For a spicier kick, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: varies
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg