Description
A hearty and flavorful lentil soup made with fresh vegetables, aromatic spices, and tender lentils simmered to perfection, finished with fresh spinach and a burst of lemon juice for brightness. This comforting one-pot meal is nutritious, easy to prepare, and perfect for any day of the week.
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 (or kale)
- 1 lemon, juiced (about 2 tablespoons)
Pantry
- 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 oil: In a large pot over medium heat, heat 2 tablespoons of olive oil.
- Sauté vegetables: Add the chopped onion, minced garlic, chopped carrots, and chopped celery. Cook, stirring frequently, for about 5 minutes until the vegetables soften.
- Add main ingredients and spices: Stir in the can of crushed or diced tomatoes with their juices, 2 cups of dry lentils, 7 cups of vegetable broth, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1 teaspoon smoked paprika.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low and simmer 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 partially blend the soup right in the pot, or transfer 1 to 2 cups of soup to a regular blender, blend until smooth, and return it to the pot.
- Finish with greens and lemon: Stir in the sliced baby spinach ribbons and the juice of one lemon. Allow the spinach to wilt, which should take about 1 minute.
- Season to taste: Add salt as needed to enhance the flavor, then serve warm.
Notes
- This soup tastes even better the next day as the flavors develop more fully.
- You can substitute kale for spinach if preferred.
- Add more spices like chili flakes for extra heat.
- Use vegetable broth low in sodium to control salt levels.
- For a gluten-free version, ensure the vegetable broth is certified gluten-free.
- For a creamier version, blending part of the soup is key but optional depending on texture preferences.
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
