Description
A heartwarming bowl of Lentil Vegetable Soup that’s quick to prepare and packed with nutrition, perfect for busy weeknights.
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 olive oil in a large pot over medium heat.
- Add onions, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in garlic, cumin, and smoked paprika; cook for an additional minute until fragrant.
- Add diced tomatoes, vegetable broth, and lentils. Bring to a boil while stirring gently.
- Reduce heat to low, cover the pot, and simmer for 30-35 minutes until lentils are tender.
- Add spinach or kale during the last few minutes of cooking and season with salt and pepper to taste.
- Serve hot with crusty bread or crackers.
Notes
Feel free to add more veggies or use herbs instead of salt for healthier alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg