Fantastic Lentil Soup
Warm up with a bowl of Fantastic Lentil Soup, a hearty and nutritious recipe that's perfect for any season. This comforting dish combines tender green or brown lentils with a medley of sautéed vegetables, fragrant spices like cumin and smoked paprika, and a touch of crushed red pepper for a subtle kick. Simmered in a flavorful vegetable broth and finished with a vibrant handful of baby spinach and a splash of zesty lemon juice, this soup is as nourishing as it is delicious. Ready in under an hour, this easy one-pot meal is both vegan and gluten-free, making it an excellent choice for a weeknight dinner or meal prep. Serve it with crusty bread to soak up every last drop, and don't forget to garnish with fresh herbs for an extra pop of flavor! Perfect for searchers looking for "healthy lentil soup recipes" or "easy vegetarian soups," this dish is a must-try for comfort food lovers.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.25 teaspoons crushed red pepper flakes
- 14.5 ounces diced tomatoes (canned)
- 1 cup dry green or brown lentils
- 6 cups vegetable broth
- 2 cups baby spinach
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and the onions turn translucent.
Stir in the minced garlic, ground cumin, smoked paprika, dried thyme, and crushed red pepper flakes. Cook for another 1-2 minutes, stirring constantly, until fragrant.
Add the canned diced tomatoes and their juices to the pot. Stir to combine.
Rinse the lentils under cold water, then add them to the pot along with the vegetable broth. Stir to mix everything together.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.
Once the lentils are cooked, add the baby spinach to the pot. Stir until the spinach wilts, about 1-2 minutes.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and serve warm. Optionally, garnish with fresh herbs or a drizzle of olive oil for added flavor.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 13.1 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
