Outta This World Lentil Soup
Warm, hearty, and bursting with vibrant flavors, "Outta This World Lentil Soup" is your one-pot ticket to comfort food nirvana. This nutrient-packed recipe combines tender red lentils, aromatic spices like cumin, smoked paprika, and coriander, and a medley of fresh vegetables for a dish that's as healthy as it is satisfying. Finished with a squeeze of bright, zesty lemon juice and a handful of chopped spinach, this vegetarian lentil soup is a flavorful powerhouse that comes together in under an hour. Perfect for meal prepping or a cozy weeknight dinner, this dish is rich in plant-based protein, gluten-free, and endlessly customizable with a sprinkle of fresh herbs or your favorite crusty bread on the side. Effortless, wholesome, and downright delicious, this lentil soup truly lives up to its "outta this world" name!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 sticks celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1.5 cups dried red lentils
- 1 14-ounce can diced tomatoes, with their juices
- 6 cups vegetable broth
- 2 cups baby spinach, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon salt
- 0.5 teaspoons 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, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and dried thyme. Cook for 1-2 minutes until fragrant.
Add the red lentils, diced tomatoes (with their juices), and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the lentils are tender.
Stir in the chopped spinach and allow it to wilt for 2-3 minutes.
Add the freshly squeezed lemon juice, salt, and black pepper. Stir to combine and adjust seasoning to taste.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6048 mg | 263% | |
| Total Carbohydrate | 336.8 g | 122% | |
| Dietary Fiber | 67.9 g | 243% | |
| Total Sugars | 54.2 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 8168 mg | 174% | |
*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.
