Description
This hearty and flavorful lentil soup combines nutritious lentils with fresh vegetables and bold spices for a comforting, healthy meal. Perfect for a satisfying lunch or dinner, this one-pot soup is easy to make, packed with protein and fiber, and enhanced with a touch of lemon juice for brightness.
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 base: Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, peeled and chopped carrots, and chopped celery. Cook, stirring frequently, for about 5 minutes until the vegetables soften and become fragrant.
- Add main ingredients: Add the crushed or diced tomatoes (with juices), dry lentils, vegetable broth, ground cumin, ground coriander, and smoked paprika to the pot. Stir everything together to combine well.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes. Cook until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend part of the soup a few times, or blend 1-2 cups in a blender and return it to the pot.
- Finish with greens and lemon: Stir in the sliced baby spinach and lemon juice. Cook for about 1 minute until the spinach wilts. Taste and adjust the seasoning with salt as needed.
Notes
- This soup is truly versatile—feel free to swap kale for spinach or add other vegetables you like.
- For a richer flavor, sauté the vegetables a little longer before adding the liquids.
- If you prefer a thicker soup, blend more of it or add fewer liquid ingredients.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully.
- Use fresh lemon juice for the best bright flavor, but bottled lemon juice can be used in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 236 kcal
- Sugar: 7 g
- Sodium: 610 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 16 g
- Protein: 13 g
- Cholesterol: 0 mg
