Description
A hearty and nutritious lentil soup recipe packed with protein, fiber, and rich aromatics, ready in just 50 minutes for the perfect weeknight dinner.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1½ cups (300g) green or brown lentils, rinsed
- 6 cups vegetable broth (or chicken broth)
- 1 can (14 oz) diced tomatoes
- 1 tsp ground cumin
- 1 tsp paprika
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups baby spinach (optional)
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté 5-7 minutes until softened and onion is translucent.
- Stir in garlic and tomato paste. Cook 1-2 minutes until paste darkens.
- Add lentils, broth, diced tomatoes, cumin, paprika, bay leaf, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer 30-35 minutes until lentils are tender.
- Stir in spinach during last 2-3 minutes of cooking until wilted.
- Remove bay leaf, stir in lemon juice, and adjust seasoning. Garnish with parsley and serve.
Notes
For a lightly creamy texture, blend a portion of the soup and return it to the pot. Always add lemon juice at the end to brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: easy lentil soup, healthy soup recipe, vegetarian lentil soup, high protein soup