Mediterranean Tomato Lentil Soup with Spinach Kalamata
Savor the vibrant, hearty flavors of Mediterranean cuisine with this Mediterranean Tomato Lentil Soup with Spinach Kalamata. Packed with protein-rich lentils, tender baby spinach, and briny Kalamata olives, this comforting soup is infused with warming spices like cumin, smoked paprika, and oregano for a depth of flavor that will transport your taste buds. A base of crushed tomatoes and vegetable broth creates a rich, savory broth, while a splash of fresh lemon juice adds a bright finish. Ready in under an hour, this one-pot recipe is perfect for meal prep or weeknight dinners. Serve it garnished with fresh parsley for an extra pop of color and freshness—healthy, delicious, and incredibly satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces canned crushed tomatoes
- 6 cups vegetable broth
- 1 cup dry lentils, rinsed
- 5 cups baby spinach
- 1 cup Kalamata olives, pitted and sliced
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, cumin, smoked paprika, and oregano. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
Stir in the crushed tomatoes, vegetable broth, and lentils. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and let the soup cook for 25-30 minutes, or until the lentils are tender.
Add the baby spinach, sliced Kalamata olives, lemon juice, salt, and black pepper. Stir well and cook for an additional 3-5 minutes until the spinach is wilted.
Taste and adjust seasoning as needed.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10771 mg | 468% | |
| Total Carbohydrate | 223.9 g | 81% | |
| Dietary Fiber | 69.9 g | 250% | |
| Total Sugars | 68.6 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 917 mg | 71% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 7045 mg | 150% | |
*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.
