Description
A hearty and nutritious lentil soup packed with vegetables, spices, and leafy greens. This comforting recipe is perfect for a wholesome meal and can be easily adapted for creamier textures or different greens like kale.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 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
- 3 cups baby spinach, sliced into ribbons
- 1 lemon, juiced (about 2 tablespoons)
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery. Cook, stirring frequently for about 5 minutes until the vegetables begin to soften.
- Add tomatoes and lentils: Add the can of crushed or diced tomatoes (with juices), lentils, vegetable broth, cumin, coriander, and smoked paprika. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 30 minutes, until the lentils are tender and the soup has thickened.
- Blend for creaminess: For a creamier texture, use an immersion blender to blend a few times directly in the pot, or blend 1-2 cups of soup in a standard blender until smooth and return it to the pot.
- Add greens and lemon juice: Stir in the sliced baby spinach and lemon juice. Allow the spinach to wilt, which should take about one minute.
- Season and serve: Taste and adjust salt as needed. Serve the soup hot for a nutritious and comforting meal.
Notes
- For a thinner soup, add more vegetable broth or water to reach your preferred consistency.
- Leftover soup keeps for up to 5 days in the refrigerator.
- This soup freezes well; store in individual portions or a large container for easy meals later.
- Substitute kale for spinach, but cook kale for about 10 minutes longer to make it tender.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
