Description
A comforting and nutritious lentil soup recipe that is easy to make and packed with flavor. This vegan and gluten-free soup is hearty and perfect for a cozy meal.
Ingredients
Scale
Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 cups dried brown or green lentils (rinsed)
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 2 cups chopped kale or spinach
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Stir in garlic, cumin, paprika, thyme, and bay leaf, cook until fragrant.
- Add lentils, tomatoes, and broth. Simmer until lentils are tender.
- Stir in kale or spinach and cook until wilted.
- Remove bay leaf, add lemon juice, season with salt and pepper. Serve hot.
Notes
- For a creamier texture, use an immersion blender to partially blend the soup.
- This soup stores well in the fridge for up to 5 days or can be frozen for up to 3 months.
- Red lentils can be used for a softer texture but will cook faster.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
