It’s hearty and flavorful enough for meat-lovers but still vegan and every bit delicious – spiked with two of my favorite spices, cumin and smoked paprika. I love that it’s so simple yet nutrient-dense. Lentils are such a great, healthy option, packed with fiber, protein, and iron (and not to mention inexpensive). Plus the small mountain of spinach beautifully adds vitamins, calcium, and folate. If you like preparing freezer meals, this is an awesome choice to stash away for a busy night. Hope you enjoy as much as we do!
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Lentil Spinach Soup
- 1 onion
- 1-2 carrots
- 3 cloves garlic
- 1 cup green/brown lentils (uncooked)
- 15 oz. can diced tomatoes
- 4 cups vegetable broth
- 3 oz. spinach
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
- 1/4 tsp. salt (more to taste)
- Dice onion and carrot.
- In a stockpot over medium-high heat, saute onion and carrot for about 7 minutes. (I use 3 Tbsp. water/broth for oil-free saute method.)
- Meanwhile, mince garlic and rinse lentils.
- Add garlic, cumin, smoked paprika, and salt to stockpot. Saute 1 minute.
- Add broth, tomatoes, and lentils. Increase heat and bring to a boil.
- Reduce heat, cover, and simmer for about 30 minutes or until lentils are tender.
- Meanwhile, roughly chop spinach.
- Add spinach during last couple minutes of cooking.
- Salt to taste. (Or add a dash of hot sauce before serving!)