Lentil Spinach Soup
Easy, healthy Lentil Spinach Soup spiked with flavorful cumin and smoked paprika! A nutrient-dense plant-based meal and freezer-friendly.
Servings: 4 medium bowls
- 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!)
Calories: 231kcal | Carbohydrates: 42g | Protein: 14g | Fat: 1g | Potassium: 910mg | Fiber: 17g | Sugar: 7g | Vitamin A: 5505IU | Vitamin C: 21.6mg | Calcium: 108mg | Iron: 6.3mg