Description
A hearty and nutritious lentil and spinach soup that’s easy to prepare.
Ingredients
Scale
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrot, and celery. Cook for 5 minutes.
- Stir in lentils, cumin, and paprika. Cook for 1 minute.
- Pour in vegetable broth. Bring to a boil.
- Reduce heat and simmer for 25 minutes or until lentils are tender.
- Add spinach and cook for 2 more minutes.
- Season with salt and pepper.
- Serve warm.
Notes
- You can use canned lentils for a quicker version.
- Add a squeeze of lemon for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lentil spinach soup, healthy soup, vegetarian soup