Description
A comforting and nutritious lentil soup recipe that is hearty, flavorful, and perfect for a cozy meal. Packed with vegetables and spices, this vegan and gluten-free soup is easy to make and great for meal prep.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
Seasonings:
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 cup dried brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes (with juices)
- 6 cups vegetable broth
- 1 bay leaf
- 2 cups fresh spinach or kale (optional)
- Juice of 1/2 lemon (optional, for brightness)
Instructions
- Saute Vegetables: Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until softened.
- Add Seasonings: Stir in garlic, cumin, thyme, and smoked paprika. Cook until fragrant.
- Cook Lentils: Add lentils, diced tomatoes, broth, bay leaf, salt, and pepper. Simmer until lentils are tender.
- Finish Soup: Add spinach or kale if desired. Remove bay leaf. Stir in lemon juice before serving.
Notes
- This soup tastes better the next day.
- Add broth when reheating if soup thickens.
- Blend for a creamier texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
