Description
A hearty and flavorful lentil soup loaded with vegetables, spices, and greens. This easy-to-make recipe is perfect for a nutritious weeknight meal, offering a comforting blend of tender lentils, fresh spinach, and vibrant spices with a touch of lemon juice.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 3 cups baby spinach, sliced into ribbons
- 1 lemon, juiced (about 2 tablespoons)
Pantry Staples
- 2 tablespoons olive oil
- 14-ounce can crushed or diced tomatoes
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
Instructions
- Heat the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, chopped carrots, and celery. Cook, stirring frequently, for about 5 minutes until softened and fragrant.
- Add Remaining Ingredients: Stir in the can of crushed or diced tomatoes with juices, lentils, vegetable broth, ground cumin, ground coriander, and smoked paprika. Mix well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 30 minutes, or until the lentils are tender and the soup has thickened to your liking.
- Optional Blending: For a creamier texture, use an immersion blender to blend part of the soup directly in the pot. Alternatively, blend 1 to 2 cups of the soup in a blender until smooth, then return it to the pot and stir.
- Finish with Greens and Lemon: Stir in the sliced baby spinach and lemon juice. Cook for about 1 minute until the spinach wilts. Season the soup with salt to taste before serving.
Notes
- Adjust soup consistency by adding more water or vegetable broth for a thinner texture.
- Leftover soup keeps up to 5 days refrigerated.
- The soup freezes well; freeze in individual or large containers for future meals.
- Kale can be substituted for spinach but requires an additional 10 minutes of cooking to become tender.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg
