Description
A hearty, nutritious soup with tender lentils and fresh vegetables that’s simple to make and satisfying to eat.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach, chopped
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add onion and cook for 4-5 minutes until translucent.
- 3. Add carrots and celery, cook for 5-6 minutes until slightly softened.
- 4. Stir in garlic and cook for 30 seconds.
- 5. Add lentils, tomatoes, broth, water, and all seasonings.
- 6. Bring to boil, then reduce heat and simmer covered for 25-30 minutes.
- 7. Stir in spinach and cook 2-3 minutes until wilted.
- 8. Remove bay leaves, add lemon juice and parsley.
- 9. Taste and adjust seasoning as needed.
- 10. Serve hot.
Notes
Store refrigerated for up to 4 days or freeze for 3 months. Add extra broth when reheating if soup thickens.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 8g
- Sodium: 580mg
- Fat: 5g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 15g