Description
A hearty and nutritious soup made with lentils, fresh vegetables, and flavorful spices.
Ingredients
Scale
- 1 cup dried green lentils, rinsed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups spinach leaves
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in garlic, cumin, and coriander; cook for 1 minute.
- Add lentils, vegetable broth, and diced tomatoes; bring to a boil.
- Reduce heat and simmer for 30-40 minutes, until lentils are tender.
- Stir in spinach and cook for another 2 minutes.
- Season with salt and pepper, then serve hot.
Notes
For a thicker soup, blend half of it before adding spinach. Great for meal prep and can be frozen.
Nutrition
- Calories: 250
- Sugar: 5g
- Fat: 8g
- Carbohydrates: 35g
- Protein: 12g