Description
A deeply satisfying, richly flavored lentil soup that transforms simple ingredients through careful technique and thoughtful seasoning. Years of testing resulted in this balanced, nutritious recipe.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 2 cups)
- 3 medium carrots, diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1½ cups green or brown lentils, rinsed
- 8 cups low-sodium vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 cups fresh spinach, roughly chopped
- Fresh parsley for garnish
Instructions
- 1. Heat olive oil in a large pot over medium heat. Cook onion for 5-6 minutes until softened.
- 2. Add carrots and celery, cook 4-5 minutes until beginning to soften.
- 3. Add garlic and cook 30 seconds until fragrant.
- 4. Stir in tomato paste and cook 1-2 minutes until darkened.
- 5. Add lentils and toast for 1 minute.
- 6. Pour in broth, bay leaves, thyme, smoked paprika, and cumin. Bring to boil, then simmer partially covered 25-30 minutes until lentils are tender.
- 7. Season with salt and pepper. Remove bay leaves.
- 8. Stir in vinegar and spinach until spinach wilts.
- 9. Serve hot, garnished with fresh parsley.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Soup thickens when cold – add broth when reheating. Flavors improve overnight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 620mg
- Fat: 5g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 16g