Description
A delightful blend of flavors and nutrition, packed with protein, fiber, and essential vitamins. This comforting soup is easy to make and budget-friendly.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 1 tsp dried oregano
- 1 ½ cups brown or green lentils (rinsed)
- 6 cups vegetable broth
- 1 bay leaf
- 1 can diced tomatoes (or 2 fresh, chopped)
- 2 cups fresh spinach or kale (optional)
- Juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic, tomato paste, cumin, coriander, paprika, and oregano. Cook for 1–2 minutes until fragrant.
- Add lentils, broth, bay leaf, and tomatoes. Bring to a boil, then reduce to a simmer. Cook for 25–30 minutes until lentils are tender.
- Stir in spinach or kale until wilted. Add lemon juice and adjust seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the soup for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg