Description
A hearty and nutritious lentil soup featuring a medley of vegetables, warm spices, and a splash of lemon juice for brightness. This comforting dish is perfect for a cozy lunch or dinner and is packed with plant-based protein and fiber.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 3 cups baby spinach, sliced into ribbons (or kale)
Main Ingredients
- 14-ounce can crushed or diced tomatoes
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1 lemon, juiced (about 2 tablespoons)
Spices and Seasonings
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
Instructions
- Sauté 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 4-5 minutes until the vegetables are softened and fragrant.
- Add Lentils and Tomatoes: Stir in the canned tomatoes with their juices, dry lentils, vegetable broth, ground cumin, ground coriander, and smoked paprika. Mix well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 30 minutes or until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to partially blend the soup directly in the pot. Alternatively, blend 1-2 cups of soup in a regular blender until smooth and return it to the pot.
- Finish with Greens and Lemon: Stir in the sliced baby spinach and lemon juice. Let the spinach wilt for about a minute. Season the soup with salt to taste, stirring well before serving.
Notes
- You can substitute kale for spinach if preferred; just make sure to remove tough stems.
- Adjust the level of spices to your taste; smoked paprika adds a nice depth but can be omitted for a milder flavor.
- For added protein, consider adding cooked sausage or chicken, though the recipe as is is vegetarian.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- Using an immersion blender to slightly puree the soup adds creaminess without adding dairy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean