Spinach Salsa Lentil Soup
Warm up with a bowl of vibrant and nourishing Spinach Salsa Lentil Soup, a hearty one-pot recipe that's as flavorful as it is wholesome. Packed with protein-rich green lentils, nutrient-dense spinach, and a medley of aromatic spices like cumin, paprika, and oregano, this soup delivers comfort and nutrition in every bite. The addition of zesty salsa and a splash of fresh lemon juice elevates the flavor with a tangy kick, while sautéed vegetables like onion, carrot, and celery create a robust and savory base. Easy to prepare in under an hour, this gluten-free and vegetarian soup is perfect for meal prep or weeknight dinners. Pair it with crusty bread or tortilla chips for a satisfying meal that’s both healthy and delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 1 cup cooked or canned diced tomatoes
- 1 cup green lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach, roughly chopped
- 0.75 cup store-bought or homemade salsa
- 1 tablespoon lemon juice
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, carrot, and celery. Sauté for 5–7 minutes until the vegetables are softened and the onion is translucent.
Stir in the cumin, paprika, and oregano. Cook for an additional 1 minute to toast the spices.
Add the diced tomatoes and cook for another 2–3 minutes, stirring occasionally.
Stir in the rinsed lentils, vegetable broth, salt, and black pepper. Bring to a boil over high heat.
Once the soup reaches a boil, reduce the heat to low and simmer for 30–35 minutes, or until the lentils are tender.
Stir in the chopped spinach and simmer for an additional 5 minutes until the spinach is wilted.
Remove the soup from the heat and stir in the salsa and lemon juice.
Taste and adjust salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped cilantro if desired. Serve hot with crusty bread or tortilla chips on the side.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6998 mg | 304% | |
| Total Carbohydrate | 192.8 g | 70% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 56.1 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 6073 mg | 129% | |
*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.
