Description
A hearty and flavorful lentil soup made with fresh vegetables, bold spices, and tender lentils. Perfect for a nutritious and comforting meal, this one-pot soup features spinach and a hint of lemon juice for brightness.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 3 cups baby spinach, sliced into ribbons (or kale)
- 1 lemon, juiced (about 2 tablespoons)
Pantry Staples and Spices
- 2 tablespoons olive oil
- 14-ounce can crushed or diced tomatoes
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
Instructions
- Heat olive oil: Heat the olive oil in a large pot over medium heat.
- Sauté vegetables: Add the chopped onion, minced garlic, chopped carrots, and celery. Cook, stirring frequently, for about 5 minutes until vegetables soften.
- Add tomatoes and lentils: Add the can of tomatoes with their juices, dry lentils, vegetable broth, ground cumin, coriander, and smoked paprika. Stir everything to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 30 minutes until lentils are tender and the soup thickens.
- Blend for creaminess (optional): For a creamier texture, use an immersion blender to blend some of the soup directly in the pot, or blend 1-2 cups in a regular blender and return it to the pot.
- Add spinach and lemon juice: Stir in the baby spinach ribbons and fresh lemon juice. Let the spinach wilt, which will take about 1 minute.
- Season and serve: Adjust salt to taste and serve warm.
Notes
- The soup can be made creamier by blending a portion of it before adding the spinach.
- Use kale if baby spinach is not available; just slice it thinly.
- Add more vegetable broth if you prefer a thinner soup consistency.
- For a spicier version, add a pinch of cayenne pepper or chili flakes along with the smoked paprika.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
