Description
A comforting and nutritious Smoky Red Lentil Soup with Spinach that is both vegan and gluten-free. This hearty soup is flavored with smoked paprika, cumin, and a hint of red pepper flakes, and packed with protein-rich red lentils and fresh spinach. Perfect for a cozy meal on a chilly day.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 3 cups baby spinach
- juice of 1 lemon
- salt and black pepper, to taste
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
- Stir in the garlic and diced carrot and cook for another 2 minutes.
- Add the smoked paprika, cumin, and red pepper flakes if using, and cook for 1 minute until fragrant.
- Stir in the rinsed red lentils, vegetable broth, and diced tomatoes. Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes until the lentils are tender and the soup has thickened slightly.
- Stir in the baby spinach and cook for 1-2 minutes until wilted.
- Remove from heat, stir in the lemon juice, and season with salt and black pepper to taste.
- Ladle into bowls and garnish with chopped fresh cilantro or parsley.
Notes
- For extra smokiness, add a dash of chipotle powder.
- This soup pairs well with warm pita or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 7g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
