Description
A nourishing lentil soup with carrots, perfect for any occasion.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 6 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach, chopped (optional)
- Juice of 1 lemon (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Add the cumin, thyme, and smoked paprika, and cook for 1 minute until fragrant.
- Pour in the vegetable broth and add the rinsed lentils and bay leaf. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the lentils are tender.
- If using, stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
- Remove the bay leaf, season with salt and pepper to taste, and add lemon juice if desired.
- Serve hot, garnished with fresh herbs if available.
Notes
- For a creamier texture, blend a portion of the soup with an immersion blender before serving.
- Add diced potatoes or sweet potatoes for extra heartiness and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: varies
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg