Description
A hearty and nutritious lentil soup made with fresh vegetables, bold spices, and tender lentils simmered to perfection. This easy one-pot recipe is packed with flavor and perfect for a comforting meal.
Ingredients
Scale
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)
- 1 lemon, juiced (about 2 tablespoons)
Soup Base and Spices
- 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
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil to prepare for sautéing the vegetables.
- Sauté vegetables and aromatics: Add chopped onions, minced garlic, peeled and chopped carrots, and chopped celery to the pot. Cook, stirring frequently, for about 5 minutes until they soften and become fragrant.
- Add tomatoes and lentils: Pour in the canned tomatoes with their juices, add the dry lentils, vegetable broth, and the ground spices—cumin, coriander, and smoked paprika. Stir well to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 30 minutes until the lentils are tender and the soup thickens.
- Blend for texture (optional): For a creamier texture, use an immersion blender directly in the pot to blend a few times, or transfer 1-2 cups of soup to a regular blender, blend until smooth, then return to the pot.
- Add greens and lemon juice: Stir in the sliced baby spinach or kale ribbons and the fresh lemon juice. Let the greens wilt for about one minute.
- Season and serve: Taste the soup and adjust seasoning by adding salt to your preference. Serve hot and enjoy.
Notes
- This soup is incredibly versatile; feel free to swap kale for spinach or add other leafy greens according to your preference.
- Blending part or all of the soup creates a creamier, thicker texture without adding cream or dairy.
- Use vegetable broth for a comforting vegetarian version, or substitute with chicken broth if not vegetarian.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely for up to 3 months.
- For added protein and texture, top with a dollop of plain yogurt or sprinkle with fresh herbs such as parsley or cilantro.
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
