Description
A comforting and flavorful lentil soup recipe that is hearty, nutritious, and perfect for a cozy meal. This vegan and gluten-free soup is packed with vegetables, lentils, and aromatic spices, making it a satisfying and wholesome dish.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 cups dried brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped fresh spinach
- juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sauté until softened.
- Stir in garlic, cumin, coriander, smoked paprika, and thyme, cook for 1 minute.
- Add bay leaf, lentils, vegetable broth, diced tomatoes, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes, or until lentils are tender.
- Stir in spinach and cook for 2 minutes until wilted.
- Remove from heat, stir in lemon juice, and adjust seasoning to taste.
- Remove bay leaf before serving.
Notes
- You can substitute kale for spinach or add diced potatoes for extra heartiness.
- For a creamier texture, blend a portion of the soup and stir it back in.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 6g
- Sodium: 640mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg
