Lentil Soup for People Who Thought They Hated Lentils Meat Op
Discover the hearty, flavor-packed delight of "Lentil Soup for People Who Thought They Hated Lentils Meat Op," a game-changer for anyone skeptical of lentils! This nutritious soup combines earthy brown or green lentils with a savory medley of sautéed onions, carrots, and celery, perfectly seasoned with cumin, smoked paprika, and thyme. A touch of tomato paste adds depth, while tender bites of smoked sausage or ham lend a smoky richness that elevates each spoonful. Fresh baby spinach and a bright burst of lemon juice bring balance and freshness to the dish, making it as vibrant as it is comforting. Ready in under an hour, this crowd-pleasing soup is perfect for busy weeknights, meal prep, or soothing chilly evenings. Serve with a sprinkle of parmesan for an irresistible finish, and watch this dish convert even the most hesitant eaters into lentil lovers!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 2 stalks, diced celery
- 4 cloves, minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground smoked paprika
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1.5 cups, rinsed and drained brown or green lentils
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 cup cubed cooked ham or smoked sausage
- 2 cups baby spinach
- 2 tablespoons lemon juice
- to taste salt
- to taste black pepper
- to taste parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the garlic, cumin, smoked paprika, and thyme. Cook for 1 minute until fragrant.
Add the tomato paste and stir well to coat the vegetables. Cook for another 1-2 minutes.
Stir in the lentils, broth, and bay leaf. Increase the heat to bring to a boil, then reduce to a simmer. Cover the pot and cook for 30 minutes, stirring occasionally, until the lentils are tender.
Add the cubed ham or smoked sausage and cook for another 5 minutes to heat through.
Stir in the baby spinach and let it wilt for 2-3 minutes.
Remove the pot from heat and stir in the lemon juice. Season with salt and pepper to taste.
Serve hot, topped with grated parmesan cheese if desired.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 10651 mg | 463% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 29.0 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3164 mg | 67% | |
*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.
