Description
A nutritious and flavorful soup packed with fresh vegetables, hearty lentils, and fragrant spices, perfect for a comforting meal.
Ingredients
Scale
- 1 onion (finely diced)
- 3 garlic cloves (minced)
- 2 medium carrots (sliced)
- 3 celery stalks (sliced)
- 12 oz potatoes (340 g, peeled and cubed)
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1-inch ginger piece (peeled and grated)
- 1 tsp salt
- Freshly ground black pepper to taste
- 4 cups low-sodium vegetable broth (880 ml)
- 1 tbsp tomato paste
- 8.5 oz crushed tomatoes (240 g)
- 6 oz red lentils (170 g, dry)
- 2 cups baby spinach (60 g)
- ½ cup fresh parsley (14 g, finely chopped)
- 1 tbsp lemon juice
Instructions
- Sauté the onion in a splash of olive oil in a large pot over medium heat until translucent, about 3-4 minutes.
- Add minced garlic, ginger, cumin, turmeric, and paprika to the pot and cook for another minute until fragrant.
- Stir in the carrots, celery, and potatoes, letting them sauté for 4-5 minutes to soften.
- Pour in the vegetable broth, add the tomato paste, crushed tomatoes, and rinsed red lentils. Season with salt and pepper. Bring to a boil, then lower heat to a simmer.
- Cook for 15-20 minutes, stirring occasionally, until the lentils and veggies are tender.
- Fold in the baby spinach, parsley, and the fresh lemon juice just before serving.
Notes
For an extra burst of flavor, roast your veggies before adding them to the pot. Consider adding a pinch of cayenne pepper for heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg