Description
A quick and satisfying lentil soup filled with vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1/4 cup water or 2 tablespoons olive oil
- 1 medium onion, diced
- 2 to 3 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14 ounces) diced tomatoes with juices or 2 to 3 Roma tomatoes, diced
- 1 pound baby potatoes, diced
- 1 1/2 cups dried brown or green lentils
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon curry
- 6 cups water or low sodium broth
- 2 handfuls of baby spinach or kale
- Juice of 1 lemon
- 1/2 cup parsley, chopped
- Mineral salt and pepper, to taste
Instructions
- Heat the water or olive oil in a large pot over medium heat, allowing it to shimmer.
- Add the onion, carrots, celery, and garlic, sautéing for 5 minutes until the vegetables start to soften.
- Sprinkle in the paprika, curry, and cumin, sautéing for 1 more minute until fragrant.
- Toss in the green beans, diced tomatoes, baby potatoes, and dried lentils; stir well to combine.
- Pour in the water or broth and bring the mixture to a boil.
- Reduce heat, cover, and simmer for 30 to 35 minutes, checking periodically.
- Stir in the greens five minutes before the soup is done, allowing them to wilt.
- Squeeze in the lemon juice and season with salt and pepper to taste.
- Serve in bowls, garnished with chopped parsley.
Notes
Use up leftover vegetables for added nutrition and flavor. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg