Hearty and packed with plant protein.
Lentil & Spinach Soup:
A Comforting & Nutritious Meal
This hearty soup is packed with plant-based protein, fiber, and vibrant greens—perfect for a satisfying meal.
Ingredients:
- 1 cup lentils (green or brown, rinsed)
- 1 tbsp olive oil
- 1 small onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 3 garlic cloves (minced)
- 1 tsp ground cumin
- ½ tsp smoked paprika (optional)
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth (or water)
- 1 bay leaf
- 2 cups fresh spinach (roughly chopped)
- Salt & black pepper (to taste)
- 1 tbsp lemon juice (for brightness)
- Fresh parsley (for garnish)
Instructions:
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add Garlic & Spices: Stir in garlic, cumin, and paprika. Cook for 1 minute until fragrant.
- Simmer the Soup: Add lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and let simmer for 25–30 minutes until lentils are tender.
- Add Spinach & Seasoning: Stir in spinach and cook for 2–3 minutes until wilted. Remove the bay leaf, then add lemon juice, salt, and pepper.
- Serve & Enjoy: Garnish with fresh parsley and serve hot with crusty bread.
Tips & suggestions:
- Add a dollop of Greek yogurt or a sprinkle of feta cheese for extra creaminess.
- For added depth, try adding a teaspoon of turmeric or curry powder along with the cumin.
- This soup stores well in the fridge for up to 3 days or freezes easily for future meals.
- Warm up and enjoy the rich flavors of this wholesome bowl!
Enjoy your meal!
