Description
A nourishing and comforting soup packed with lentils, vegetables, and rich flavors, perfect for a hearty meal on chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 cup dried green or brown lentils
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups spinach leaves
- Juice of 1 lemon
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute more.
- Stir in the lentils, diced tomatoes (with juice), vegetable broth, cumin, paprika, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
- Stir in the spinach and lemon juice. Cook for an additional 2-3 minutes until the spinach is wilted.
- Taste and adjust seasoning as needed.
- Serve hot, optionally with crusty bread.
Notes
You can add other vegetables like potatoes or zucchini for extra nutrition. This soup tastes even better the next day after flavors meld. Adjust spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: Mediterranean
Nutrition
- Calories: 220
- Sugar: 8g
- Fat: 6g
- Carbohydrates: 35g
- Protein: 12g