Description
A hearty and nutritious lentil and spinach soup that is easy to prepare and packed with flavor.
Ingredients
Scale
- 1 cup dried lentils
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrot, and celery. Cook until softened.
- Stir in cumin and paprika. Cook for 1 minute.
- Add lentils and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until lentils are tender.
- Add spinach and cook for 2 minutes until wilted.
- Season with salt and pepper.
- Serve hot.
Notes
- Rinse lentils before cooking.
- Adjust broth for desired thickness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lentil soup, spinach soup, vegetarian soup, healthy soup