Vegetarian Winter Lentil Soup
Warm up your winter nights with this hearty and nutritious Vegetarian Winter Lentil Soup, a perfect blend of comfort and flavor. Packed with protein-rich lentils, vibrant veggies like carrots, celery, and kale or spinach, and seasoned with aromatic spices such as smoked paprika, cumin, and thyme, this soup is a nourishing hug in a bowl. A hint of zesty lemon juice at the end brightens every spoonful, while an optional touch of blending creates an irresistibly thick texture. Ready in just an hour, this one-pot wonder is ideal for meal prep or cozy family dinners, and it pairs beautifully with crusty bread. Experience the ultimate winter comfort food that's vegan, gluten-free, and full of wholesome goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 1.5 cups dry green or brown lentils
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 3 cups kale or spinach
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the onion, carrots, and celery into small pieces. Mince the garlic cloves.
Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
Add the diced tomatoes, lentils, vegetable broth, bay leaf, dried thyme, smoked paprika, ground cumin, black pepper, and salt. Stir well to combine.
Increase the heat to bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
Remove the bay leaf. If desired, use an immersion blender to puree a small portion of the soup to thicken the texture, while leaving most of the soup chunky.
Stir in the kale or spinach and cook for an additional 5 minutes until it wilts.
Add the lemon juice and give the soup a final stir. Taste and adjust seasoning if needed.
Serve hot with crusty bread or as a standalone meal. Enjoy!
Nutrition Facts
Calories |
1619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6563 mg | 285% | |
| Total Carbohydrate | 247.9 g | 90% | |
| Dietary Fiber | 69.0 g | 246% | |
| Total Sugars | 61.4 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1488 mg | 114% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 7948 mg | 169% | |
*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.
