Description
This hearty lentil vegetable soup is a nutritious and flavorful dish perfect for any time of the year.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 tablespoons tomato paste
- 1 can (14 ounces) diced tomatoes
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 4 cups fresh spinach
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
- Add diced tomatoes and cook for another 2–3 minutes until slightly broken down.
- Add lentils, cumin, paprika, bay leaf, salt, and pepper. Stir to coat the vegetables and lentils with spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer, partially covered, for 30–35 minutes until lentils are tender.
- Stir in spinach and cook for 2–3 minutes until wilted.
- Finish with lemon juice. Taste and adjust seasoning if needed.
- Serve hot with optional garnishes like olive oil drizzle or red pepper flakes.
Notes
- For a creamier texture, consider blending part of the soup.
- This soup can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 4g
- Sodium: 900mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg