Description
A comforting and hearty lentil vegetable soup filled with vibrant vegetables and rich flavors, perfect for family meals or chilly evenings.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 cups spinach or kale (added at the end)
- Salt & pepper to taste
Instructions
- Heat 2 tbsp of olive oil in a large pot over medium heat.
- Add onions, carrots, and celery. Sauté for about five minutes until softened.
- Stir in garlic, cumin, and smoked paprika; cook for an additional minute.
- Introduce diced tomatoes, vegetable broth, and lentils. Bring to a gentle boil.
- Reduce heat to low, cover, and let simmer for 30-35 minutes until lentils are tender.
- In the last few minutes, fold in spinach or kale and add salt and pepper to taste.
- Serve hot with a side of bread or crackers.
Notes
For healthier alternatives, swap olive oil for avocado oil. This soup freezes well when stored in airtight containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg