Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth or chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 handful fresh spinach or kale, chopped
- Optional toppings: lemon juice, chopped parsley, or a dollop of Greek yogurt
Instructions
- Start by gathering all your ingredients and prepping your vegetables. Rinse the lentils thoroughly and chop the onion, garlic, carrots, and celery. This will help ensure a smooth and quick cooking process.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, stir in the minced garlic, diced carrots, and sliced celery, cooking for another 3-4 minutes until fragrant and slightly softened.
- Mix in the ground cumin, turmeric, and smoked paprika. Let the spices toast for 1 minute to enhance their flavors. Add the rinsed lentils and stir to coat them evenly with the spices.
- Pour in the vegetable broth and canned diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for 25-30 minutes, or until the lentils are tender.
- Stir in the chopped greens (spinach or kale) and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste. For an extra zing, squeeze fresh lemon juice over the soup just before serving.
Notes
- Do not overcook lentils to prevent them from becoming mushy.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Reheat on stove or microwave until hot. Freeze portions for up to 3 months for long-term storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy, Vegetarian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 200 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg