Smells So Good Lentil Soup
Dive into a bowl of comfort with this hearty and aromatic "Smells So Good Lentil Soup," a nourishing recipe that’s as flavorful as its name suggests. Packed with earthy lentils, vibrant vegetables, and a fragrant medley of warm spices like cumin, coriander, and smoked paprika, this soup is the perfect blend of wholesome and satisfying. A touch of fresh greens like baby spinach or kale and a bright splash of lemon juice elevate this dish, making it both refreshing and cozy. Ready in under an hour, this one-pot vegan recipe is ideal for weeknight dinners and can be easily paired with crusty bread for a complete meal. Whether you’re seeking a protein-packed soup or a freezer-friendly dish, this lentil soup will quickly become a staple in your recipe collection.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 cup green or brown lentils, rinsed
- 14.5 ounces diced tomatoes, canned with juices
- 6 cups vegetable broth
- 1 bay leaf
- 2 cups baby spinach or kale
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, dried thyme, and crushed red pepper flakes (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the rinsed lentils, canned diced tomatoes with juices, vegetable broth, bay leaf, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender.
Remove the bay leaf, then stir in the baby spinach or kale. Let it cook for another 2-3 minutes until the greens are wilted.
Stir in the lemon juice and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and serve hot, optionally with some crusty bread on the side.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6691 mg | 291% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 51.7 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5412 mg | 115% | |
*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.
