Description
A warm and cozy vegetarian lentil soup packed with flavorful spices and vibrant vegetables, perfect for any occasion.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach or kale
- 1 tsp dried thyme
- 1 tsp ground cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, drizzle olive oil and add the onions, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
- Stir in the rinsed lentils and canned tomatoes, cooking for an additional 2 minutes to let the flavors mingle.
- Pour in the vegetable broth along with the thyme, cumin, salt, and pepper. Bring everything to a boil, then reduce to a simmer.
- After about 25-30 minutes, the lentils should be tender. Add the spinach or kale and stir until wilted, which should take just a few minutes.
- Before serving hot, taste the soup to adjust the seasoning as needed. A little extra salt or pepper can make a big difference!
Notes
For a thicker soup, mash a small portion of the lentils. Garnish with fresh herbs and a squeeze of lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg