Description
A hearty and nutritious lentil soup packed with vegetables, spices, and greens. Perfect for a cozy meal, this easy-to-make recipe combines lentils, tomatoes, and spinach or kale for a flavorful and comforting dish.
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 or kale
- 1 lemon, juiced (about 2 tablespoons)
Instructions
- Heat the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, carrots, and celery. Cook, stirring frequently for about 5 minutes until softened and fragrant.
- Add lentils and spices: Add the can of tomatoes with juices, dry lentils, vegetable broth, ground cumin, ground coriander, and smoked paprika. Stir well to combine all ingredients evenly in the pot.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 30 minutes, or until the lentils are tender and the soup has thickened to your liking.
- Blend for creaminess (optional): For a creamier texture, use an immersion blender to partially blend the soup directly in the pot a few times, or carefully transfer 1-2 cups of soup to a blender and puree until smooth before adding back to the pot.
- Add greens and lemon: Stir in the baby spinach or kale ribbons and the lemon juice. Cook just a minute more until the greens are wilted and tender. Adjust seasoning with salt to taste.
Notes
- For a thinner soup, add more water or vegetable broth until desired consistency is reached.
- Leftover soup will keep for up to 5 days refrigerated in an airtight container.
- This soup freezes well; portion into containers for easy future meals.
- If substituting kale for spinach, cook the kale in the soup an additional 10 minutes to make it tender.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
