Description
Hearty and nourishing lentil soup loaded with vegetables, herbs, and warming spices, perfect for a comforting and healthy meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 cup dried green or brown lentils, rinsed
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 cup water
- Salt and freshly ground black pepper to taste
- 2 cups chopped kale or spinach
- 2 tablespoons fresh lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for about 5–7 minutes until softened.
- Add garlic, cumin, thyme, and smoked paprika, and cook for 1 minute until fragrant.
- Stir in lentils, diced tomatoes, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
- Add chopped kale or spinach and cook for 2–3 minutes until wilted.
- Stir in lemon juice and season with salt and pepper to taste.
- Serve warm, optionally with crusty bread.
Notes
- For a thicker soup, blend a portion before serving.
- Swap kale with spinach or Swiss chard as preferred.
- Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
- Add a pinch of red pepper flakes for extra heat if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
