Description
A hearty and comforting lentil soup packed with vegetables, spices, and a splash of lemon for brightness.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 (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 olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery. Cook, stirring frequently, for about 4-5 minutes.
- Add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander, and smoked paprika. Stir to combine.
- Bring to a boil, then reduce heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, blend part of the soup using an immersion or regular blender.
- Stir in the spinach and lemon juice. Let the spinach wilt for a minute. Season with salt to taste.
Notes
For extra flavor, add a pinch of chili flakes or serve with crusty bread on the side.
Nutrition
- Serving Size: 1 bowl
- Calories: 236
- Sugar: 7g
- Sodium: 610mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 16g
- Protein: 13g
- Cholesterol: 0mg
