Green Lentil Soup
Warm up with a hearty bowl of Green Lentil Soup, a nutritious and flavor-packed recipe that's perfect for cozy weeknight dinners or meal prep. This dish combines tender green lentils, aromatic vegetables like onion, carrot, and celery, and a fragrant blend of cumin, paprika, and thyme, all simmered in a savory vegetable broth with diced tomatoes. Fresh spinach and a splash of lemon juice are added at the end, giving the soup a vibrant, wholesome finish. Ready in just an hour, this protein-rich, one-pot meal is easy to prepare and full of satisfying textures and flavors. Serve it hot with a sprinkle of parsley and a side of crusty bread for a comforting, vegetarian-friendly feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup green lentils
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrot
- 2 celery stalks
- 3 garlic cloves
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups spinach leaves
- 2 tablespoons lemon juice
- 0.25 cup chopped parsley
Instructions
Rinse the green lentils under cold water and set them aside to drain.
Heat the olive oil in a large soup pot over medium heat.
Dice the onion, carrots, and celery. Mince the garlic.
Add the diced onion to the pot and sauté for 5 minutes until softened and translucent.
Stir in the carrots, celery, and minced garlic. Cook for another 5 minutes, stirring occasionally.
Add the rinsed lentils, vegetable broth, diced tomatoes (with their juices), and bay leaf to the pot.
Stir in the ground cumin, paprika, dried thyme, salt, and black pepper.
Increase heat to bring the soup to a boil, then reduce to a simmer. Cover the pot, leaving it slightly ajar, and cook for 30 minutes, stirring occasionally.
After 30 minutes, check the lentils for tenderness. If needed, continue to simmer for an additional 5-10 minutes.
Stir in the spinach leaves and cook for 2-3 minutes until the spinach wilts.
Remove the bay leaf from the soup and stir in the lemon juice for a bright, fresh flavor.
Taste and adjust seasoning with additional salt and pepper if necessary.
Serve hot, garnished with chopped parsley. Optionally, serve with crusty bread on the side.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6385 mg | 278% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 48.6 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5338 mg | 114% | |
*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.
