Description
This homemade lentil soup is a nutritious, plant-based comfort food that is perfect for a quick weeknight dinner. Packed with protein-rich lentils, fresh carrots, celery, and a blend of aromatic spices, the soup offers a deep, savory flavor profile. It is a stress-free, wholesome dish that warms you from the inside out and is ideal for meal prep or a healthy lunch option. Every bowl is designed to be as filling as it is satisfying, making it a staple recipe for your kitchen.
Ingredients
2 cups dried green or brown lentils, rinsed
1 tablespoon olive oil
1 large yellow onion, diced
3 carrots, peeled and sliced into rounds
3 stalks celery, chopped
4 cloves garlic, minced
8 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 cups packed baby spinach
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, cooking for 5 to 7 minutes until softened.
Stir in the garlic, cumin, smoked paprika, and thyme, cooking for 1 minute until fragrant.
Add the rinsed lentils and vegetable broth to the pot.
Bring to a boil, then reduce heat to low and simmer for 25 to 30 minutes until lentils are tender.
Stir in the baby spinach and cook for 2 minutes until wilted.
Remove from heat and stir in the fresh lemon juice, then season with salt and pepper to taste.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. For freezing, let the soup cool completely and store in freezer-safe bags for up to 3 months. For a creamier texture, use an immersion blender to partially puree the soup.
- Prep Time: 15
- Cook Time: 35
- Category: Recipes
- Method: Stovetop
- Cuisine: Mediterranean Style
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 3g
- Sodium: 650mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 0mg