Hearty Lentil & Vegetable Soup

Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6

Ingredients:

• 1.5 cups dried red or brown lentils, rinsed
• 6 cups low-sodium vegetable broth
• 2 medium carrots, diced small
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach, chopped
• 1 medium potato, peeled and diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1 bay leaf
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions:

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
2. Add the spices: Stir in garlic, cumin, turmeric, and paprika. Cook for 1 minute until fragrant—your kitchen will smell amazing!
3. Build the soup: Add lentils, diced tomatoes (with juice), potato, vegetable broth, and bay leaf. Stir well.
4. Simmer to perfection: Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until lentils are completely soft and soup has thickened.
5. Add the greens: Stir in chopped spinach and cook for another 3–4 minutes until wilted.
6. Finish with brightness: Remove bay leaf. Stir in lemon juice—this brightens all the flavors! Season with salt and pepper.
7. Serve warm: Ladle into bowls and garnish with fresh parsley. Serve with soft rolls or crackers. 

Chef’s Notes:

• Red lentils break down more and create a creamier soup—perfect for easier eating!
• This soup thickens as it sits. Add more broth when reheating if needed.
• Blend half the soup for an even smoother texture while keeping some chunks.
• Add a splash of coconut milk for creamy richness.
• Packed with plant-based protein and fiber—great for digestive health!

Nutrition Facts (per serving):

• Calories: 245
• Protein: 14g
• Carbohydrates: 42g
• Fat: 5g
• Fiber: 16g
• Iron: 35% DV
• Folate: High

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