Ingredients
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- 1 cup dried green lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 4 cups fresh spinach leaves
- Juice of 1 lemon
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat some olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the lentils, vegetable broth, diced tomatoes, cumin, paprika, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
- Add the spinach leaves and lemon juice to the pot, and cook for an additional 2-3 minutes until the spinach wilts.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Notes
- Feel free to customize the soup with your favorite herbs and spices.
- For added protein, you can stir in cooked chicken or tofu.
- This soup freezes well, so you can make a big batch and store leftovers for later.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0.5
- Unsaturated Fat: 1.5
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0