Lentil Soup
A quick, nourishing lentil soup that’s rich in flavor, fiber, and comfort. Made in one pot with pantry staples and done in under 40 minutes.
Equipment
- - Large soup pot
- - Wooden spoon
- Ladle
- - Immersion blender (optional)
Ingredients
- Base
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery ribs chopped
- Soup
- 1 can 14 oz diced tomatoes
- 2 cups green or brown lentils
- 7 cups vegetable broth
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp coriander
- 1 tsp salt
- Finishing
- 3 cups baby spinach
- Juice of 1 lemon
- Pepper to taste
- Optional Garnish
- Parsley lemon wedges, crusty bread
Instructions
- Heat oil in a large pot. Sauté onion, garlic, carrots, and celery for 5 minutes.
- Add tomatoes, lentils, broth, spices, and salt. Bring to a boil.
- Reduce to simmer for 30 minutes or until lentils are tender.
- Stir in spinach and lemon juice. Cook 2 more minutes.
- Taste, season, and serve hot.
Notes
Add extra broth to thin leftovers
For creaminess, blend 1–2 cups of soup
Kale or chard can replace spinach