Lentil Spinach Soup
Warm, nourishing, and bursting with vibrant flavors, this Lentil Spinach Soup is the perfect blend of hearty and healthy. Packed with protein-rich lentils, fresh baby spinach, and an aromatic medley of cumin, coriander, and paprika, this comforting soup is as satisfying as it is nutritious. Diced carrots, celery, and onions provide a flavorful base, while a splash of tangy lemon juice adds a refreshing lift to every spoonful. Ready in under an hour, this one-pot soup is a breeze to make and ideal for meal prep or a wholesome weeknight dinner. Serve it steaming hot with a sprinkle of fresh parsley for a lovely finishing touch. Whether you're craving a vegetarian meal or want to warm up on a chilly day, this Lentil Spinach Soup checks all the boxes for taste, health, and simplicity.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup dried green or brown lentils
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 4 cups baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Sprinkle in the cumin, coriander, paprika, thyme, salt, and black pepper. Stir to coat the vegetables with the spices.
Add the lentils, vegetable broth, and canned diced tomatoes (with their juices). Stir well.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils are tender.
Stir in the baby spinach and cook for 2-3 minutes until wilted.
Add the lemon juice and adjust seasoning with more salt or pepper if needed.
Serve the soup hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4466 mg | 194% | |
| Total Carbohydrate | 277.5 g | 101% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 56.8 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 893 mg | 69% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 6760 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.
