Description
A healthy and flavorful spinach and lentil soup that is perfect for a nutritious meal.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 4 cups fresh spinach, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Add the rinsed lentils, vegetable broth, ground cumin, smoked paprika, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
- Stir in the chopped spinach and cook for an additional 5 minutes, or until the spinach is wilted. Adjust seasoning with more salt and pepper if needed.
- Remove from heat and stir in the lemon juice for a bright finish. Serve hot, garnished with fresh parsley.
Notes
- Feel free to add other vegetables such as zucchini or bell peppers.
- This soup can be stored in the refrigerator for up to 4 days.
- It can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg