Description
A hearty and flavorful lentil soup made with fresh vegetables, spices, and tender lentils simmered to perfection. This wholesome one-pot meal is easy to prepare, nourishing, and perfect for a comforting lunch or dinner.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 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 (or kale)
Legumes and Broth
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
Spices and Flavorings
- 14-ounce can crushed or diced tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1 lemon, juiced (about 2 tablespoons)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, peeled and chopped carrots, and chopped celery. Cook while stirring frequently for 4-5 minutes until the vegetables soften and the onions become translucent.
- Add Tomatoes, Lentils, and Spices: Pour in the can of crushed or diced tomatoes along with their juices. Add the dry lentils, vegetable broth, ground cumin, ground coriander, and smoked paprika. Stir thoroughly to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for about 30 minutes until the lentils are tender and the soup thickens. For a creamier texture, use an immersion blender to blend part of the soup directly in the pot or transfer 1-2 cups to a blender, puree until smooth, and then return it to the pot.
- Add Greens and Lemon: Stir in the sliced spinach (or kale) and freshly squeezed lemon juice. Allow the greens to wilt and soften within a minute. Adjust the seasoning by adding salt to taste before serving.
Notes
- This soup is quick and easy to prepare in one pot using basic pantry and fresh ingredients.
- The immersion blender step is optional but helps achieve a creamier consistency if desired.
- You can substitute kale for spinach depending on preference or seasonal availability.
- Adjust the spices and lemon juice according to your taste for brightness and depth of flavor.
- The soup stores well and tastes great reheated, making it a good option for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 236 kcal
- Sugar: 7 g
- Sodium: 610 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 16 g
- Protein: 13 g
- Cholesterol: 0 mg
