Vegetarian Lentil Soup
A nourishing vegetarian lentil soup packed with fiber-rich lentils, fresh vegetables, and warm spices. This hearty, low-calorie soup is perfect for healthy eating and supports weight loss while keeping you full and satisfied.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 medium carrots peeled and chopped
- 2 celery ribs chopped
- 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
- 3 cups baby spinach sliced into ribbons or kale
- 1 lemon juiced, about 2 tablespoons
Instructions
- Directions:
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Cook for 4-5 minutes, stirring frequently, until the vegetables are softened.
- Combine Ingredients: Stir in the crushed or diced tomatoes (with their juices), lentils, vegetable broth, cumin, coriander, and smoked paprika. Mix everything together well.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 30 minutes, or until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times, or blend 1-2 cups of the soup in a regular blender and return it to the pot.
- Add Greens and Finish: Stir in the spinach and lemon juice. Cook for an additional minute until the spinach wilts. Taste and season with salt as needed.
Notes
Notes:
- For added flavor, consider adding a bay leaf during the simmering process and removing it before serving.
- This soup can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- For added flavor, consider adding a bay leaf during the simmering process and removing it before serving.
- This soup can be stored in the refrigerator for up to 5 days or frozen for longer storage.