Description
A hearty and nutritious lentil soup packed with vegetables and flavorful spices.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (no salt added)
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
- 2 tsp cumin
- 1 tsp paprika (smoked preferred)
- Juice of 1 lemon
Instructions
- Rinse lentils under cold water until clear.
- Chop carrots, celery, onion, and garlic into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Sauté onions for about five minutes until they are translucent.
- Add minced garlic, cumin, and paprika; cook for one minute until fragrant.
- Stir in rinsed lentils and diced tomatoes. Mix well.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and simmer for 30-35 minutes until lentils are tender.
- Fold in spinach or kale for three minutes until wilted.
- Squeeze in lemon juice just before serving.
Notes
- This soup can be stored in an airtight container in the fridge for up to 5 days.
- Try adding other vegetables or herbs to customize this soup to your taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 3g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg