Description
This hearty and nutritious lentil soup is packed with fresh vegetables, bold spices, and tender lentils simmered to perfection. Perfect as a warming lunch or dinner, it’s easy to make in one pot and can be adjusted for a creamier texture with a quick blend. The addition of spinach and a splash of lemon juice adds freshness and brightness to this comforting classic.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
Soup Ingredients
- 14-ounce can crushed or diced tomatoes
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 3 cups baby spinach, sliced into ribbons (or kale)
- 1 lemon, juiced (about 2 tablespoons)
Instructions
- Prepare the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, peeled and chopped carrots, and chopped celery. Cook while stirring frequently for about 5 minutes until the vegetables soften.
- Add main ingredients: Pour in the can of crushed or diced tomatoes with their juices. Add the dry lentils, vegetable broth, ground cumin, ground coriander, and smoked paprika. Stir well to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cook uncovered for 30 minutes until the lentils are tender and the soup thickens. For a creamier texture, blend a few times with an immersion blender directly in the pot or blend 1-2 cups in a regular blender and return to the pot.
- Finish with greens and lemon: Stir in the sliced baby spinach and the juice of one lemon. Allow the spinach to wilt for about a minute. Taste and season the soup with salt as needed before serving.
Notes
- Use either green or brown lentils; red lentils are not ideal as they become mushy quickly.
- For a creamier soup, blend a portion of it with an immersion blender or in a countertop blender.
- Spinach can be substituted with kale or Swiss chard for a different leafy green flavor.
- Adjust seasoning and lemon juice to your preference for brightness.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 236 kcal
- Sugar: 7 g
- Sodium: 610 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 16 g
- Protein: 13 g
- Cholesterol: 0 mg
