Hearty Lentil Soup with Spinach Vegetarian Version
Warm up your soul with this comforting and nutritious Hearty Lentil Soup with Spinach—a satisfying vegetarian recipe that's perfect for cozy weeknight dinners or meal prepping. Packed with protein-rich green or brown lentils, fresh spinach, and aromatic vegetables like carrots, celery, and onions, this one-pot wonder is elevated with bold spices including cumin, coriander, and smoked paprika. A splash of fresh lemon juice at the end brightens the flavors, while a garnish of parsley (optional) adds a burst of freshness. Ready in under an hour, this gluten-free, vegetarian soup is ideal for a filling lunch or dinner option. Serve it with crusty bread or a simple side salad for a wholesome meal that’ll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 15-ounce can Crushed tomatoes
- 1 cup Dried green or brown lentils, rinsed
- 6 cups Vegetable broth
- 4 cups Fresh spinach leaves
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Optional: Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, ground cumin, coriander, smoked paprika, and dried thyme. Cook for another 1 minute until the spices are fragrant.
Add the crushed tomatoes, dried lentils, vegetable broth, bay leaf, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 25-30 minutes, or until the lentils are tender.
Once the lentils are cooked, discard the bay leaf. Stir in the fresh spinach and cook for 2-3 minutes, or until the spinach is wilted.
Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust seasoning if needed.
Serve hot, garnished with chopped parsley if desired. Enjoy with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5999 mg | 261% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 50.7 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 5599 mg | 119% | |
*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.
