Description
A hearty, nutritious soup with tender lentils, vegetables, and warming spices that’s both satisfying and easy to make.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed and picked over
- 2 tablespoons olive oil
- 1 large onion, diced (about 1½ cups)
- 2 carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ¾ cup)
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 6 cups vegetable or chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 2 bay leaves
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 cups fresh spinach or kale, chopped
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 8-10 minutes until softened.
- 2. Add garlic, cumin, thyme, and paprika. Cook 1 minute until fragrant.
- 3. Add broth, lentils, tomatoes, and bay leaves. Bring to a boil.
- 4. Reduce heat and simmer partially covered for 25-30 minutes until lentils are tender.
- 5. Remove bay leaves and season with salt and pepper.
- 6. Stir in spinach and cook 2-3 minutes until wilted.
- 7. Remove from heat and stir in lemon juice and parsley.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Add extra broth when reheating as soup thickens over time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 7g
- Sodium: 580mg
- Fat: 5g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 11g