Ww Lentil Soup Vincent
Warm, hearty, and packed with wholesome flavor, WW Lentil Soup Vincent is the ultimate comfort food with a healthy twist. This vibrant soup combines tender green or brown lentils with a medley of fresh aromatics like onions, carrots, and celery, all simmered in a spiced broth infused with cumin, coriander, smoked paprika, and a hint of red pepper flakes for a subtle kick. A finishing touch of fresh lemon juice and optional baby spinach adds brightness and a pop of color to each bowl. Ready in under an hour and perfect for meal prep, this nutrient-packed lentil soup is not only satisfying but also an excellent source of plant-based protein and fiber. Serve it with crusty bread or a crisp side salad for a cozy and balanced meal that’s perfect for any day of the week.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 cloves garlic, minced
- 2 teaspoons dried cumin
- 1 teaspoon dried coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon crushed red pepper flakes
- 1.5 cups dried green or brown lentils, rinsed and drained
- 1 14-ounce can diced tomatoes (canned, no-salt-added)
- 6 cups vegetable broth
- 1 bay leaf
- 2 cups baby spinach (optional)
- 1 tablespoon fresh lemon juice
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven 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, cumin, coriander, smoked paprika, and crushed red pepper flakes. Cook for 1 minute to toast the spices and release their aroma.
Add the rinsed lentils, diced tomatoes, vegetable broth, and bay leaf to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, for 25-30 minutes or until the lentils are tender.
Remove the bay leaf from the soup and discard it.
If using, stir in the baby spinach and cook for an additional 2-3 minutes until wilted.
Stir in the fresh lemon juice and season the soup with salt and black pepper to taste.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 9.3 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1018 mg | 22% | |
*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.
