Lentil Soup for Miserable Rainy Days
Warm your soul on dreary, rain-soaked days with this hearty and flavorful Lentil Soup for Miserable Rainy Days. Packed with nutrient-rich ingredients like tender green or brown lentils, sweet carrots, earthy celery, and a handful of baby spinach or kale, this soup is as comforting as it is nourishing. Seasoned with aromatic cumin, smoked paprika, and thyme, and brightened by a splash of fresh lemon juice, every spoonful delivers layers of warmth and depth. A 15-minute prep is all it takes before this one-pot wonder simmers to perfection, filling your kitchen with its inviting aroma. Serve with crusty bread for dipping and let this vegan, protein-packed delight become your go-to comfort food for cozy, rainy evenings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1.5 cups green or brown lentils, rinsed and drained
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach or kale
- 2 tablespoons lemon juice
- 1 loaf optional crusty bread for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Once the oil is hot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, ground cumin, smoked paprika, and dried thyme. Cook for another 1 minute, stirring constantly until fragrant.
Add the tomato paste and stir it into the vegetables. Cook for an additional 2 minutes, allowing the paste to caramelize slightly.
Stir in the lentils, diced tomatoes (with their juices), vegetable broth, and bay leaf. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30-35 minutes. Stir occasionally and check to ensure the lentils are tender.
Remove the bay leaf and season the soup with salt and black pepper. Taste and adjust seasoning as needed.
Add the baby spinach or kale to the pot and stir until the greens are wilted, about 2-3 minutes.
Stir in the lemon juice for a bright pop of flavor.
Serve hot with optional crusty bread for dipping, and enjoy the comforting warmth on a rainy day.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8612 mg | 374% | |
| Total Carbohydrate | 404.1 g | 147% | |
| Dietary Fiber | 68.7 g | 245% | |
| Total Sugars | 65.3 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 793 mg | 61% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 6750 mg | 144% | |
*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.
