Description
A delicious and hearty lentil soup packed with vegetables and flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- 1 cup dry green or brown lentils
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped kale or spinach
- 1 tablespoon fresh lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 6–8 minutes until softened.
- Add garlic and tomato paste. Sauté for 1–2 more minutes until fragrant.
- Stir in diced tomatoes, cumin, paprika, thyme, salt, and pepper. Cook for another 2–3 minutes.
- Add lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes.
- Stir in chopped kale or spinach and cook for 5 more minutes uncovered.
- Remove the bay leaf and stir in fresh lemon juice. Adjust seasoning as needed.
- Serve hot with your favorite toppings or bread.
Notes
- This soup is great for meal prep and can be stored in the fridge for up to 5 days.
- Feel free to add other vegetables as desired.
- For added protein, consider serving with a dollop of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg