Description
This healthy and hearty lentil soup is packed with nutrients and can be ready in just 30 minutes. Perfect for a quick weeknight dinner!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 cups fresh spinach, chopped
- Salt and pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Add the diced carrots and celery, and continue to cook for another 5 minutes until they begin to soften.
- Stir in the cumin and paprika, cooking for an additional minute until fragrant.
- Add the rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.
- Serve hot with lemon wedges on the side if desired.
Notes
- Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
- For added protein, you can mix in some cooked chicken or sausage.
- This soup can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3
- Fat: 5
- Carbohydrates: 35
- Fiber: 10
- Protein: 12
Keywords: Easy Lentil Soup with Spinach, Healthy Lentil Soup, Quick Lentil Soup Recipe, Hearty Vegetarian Soup, 30 Minute Dinner