Sopa De Lentejas De La Tia Julita
Warm, nourishing, and infused with rustic charm, Sopa De Lentejas De La Tia Julita is a comforting lentil soup that celebrates wholesome ingredients and bold flavors. This classic Latin-inspired recipe combines tender green lentils, hearty vegetables like carrots, celery, and potatoes, and a vibrant blend of cumin and paprika for a subtly spiced kick. Its finishing touches of wilted spinach and optional cilantro garnish add a fresh, vibrant touch, making it as visually appealing as it is delicious. Perfect for busy weeknights or cozy family dinners, this one-pot wonder is easy to prepare, naturally vegan, and packed with nutritious goodness. With just 15 minutes of prep and 40 minutes of cooking time, this rustic soup delivers maximum flavor in minimal time. Serve it warm with crusty bread or on its own for a satisfying meal that everyone will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 2 medium, diced roma tomatoes
- 1 cup dried green lentils
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 medium, peeled and diced potato
- 2 cups, loosely packed spinach
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons, chopped (optional for garnish) fresh cilantro leaves
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the diced carrots, celery, and tomatoes to the pot. Sauté for 5-6 minutes until the vegetables begin to soften.
Rinse the lentils under cold water and drain well.
Add the rinsed lentils, vegetable broth, bay leaf, ground cumin, and paprika to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
Add the diced potato to the pot and continue cooking for another 15 minutes, or until the potatoes and lentils are tender.
Stir in the spinach and let it wilt for 2-3 minutes.
Season the soup with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh cilantro, if desired.
Serve hot and enjoy your comforting bowl of Sopa De Lentejas De La Tia Julita!
Nutrition Facts
Calories |
1599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 6378 mg | 277% | |
| Total Carbohydrate | 278.6 g | 101% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 45.3 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 6311 mg | 134% | |
*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.
