Description
This Lentil Soup is a hearty, healthy, and flavorful dish loaded with tender lentils, vegetables, and aromatic spices. It’s a comforting meal perfect for any time of the year, packed with protein and fiber.
Ingredients
Scale
- 1 cup dried lentils (brown, green, or red), rinsed
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth or water
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric (optional)
- Salt and pepper, to taste
- 2 cups fresh spinach or kale (optional)
- Juice of 1 lemon (optional)
Instructions
- 1 cup dried lentils (brown, green, or red), rinsed
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth or water
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric (optional)
- Salt and pepper, to taste
- 2 cups fresh spinach or kale (optional)
- Juice of 1 lemon (optional)
Notes
- For a creamier texture, use an immersion blender to partially blend the soup.
- Red lentils cook faster, so reduce simmer time by 5-10 minutes if using them.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 200
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg