Lentil Spinach Soup (Easy!)
This nourishing lentil soup comes together in one pot with veggies, warm spices, and protein-rich lentils. It's crowd-pleasing, so delicious, and easy to customize!
Servings: 5 medium bowls
Ingredients
- 1 yellow onion
- 2 medium carrots
- 4 cloves garlic
- 1 cup green/brown lentils
- 15 oz. can diced tomatoes
- 5 cups vegetable broth
- 3 oz. fresh baby spinach (about 3 cups)
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika (or up to 1 tsp.)
- 1-2 Tbsp. apple cider vinegar (optional)
Instructions
- Dice onion and carrot.
- In a stockpot over medium-high heat, sauté onion and carrot for about 7-8 minutes. (I use 3 Tbsp. water/broth for oil-free sauté method, adding more as needed.)
- Meanwhile, mince garlic.
- When onion is softened, add garlic, cumin, and smoked paprika to pot. Stir and sauté 1 minute.
- Add broth, tomatoes, and lentils (rinsed and drained). Increase heat and bring to a light boil. Then reduce heat, cover, and simmer for about 25-30 minutes or until lentils are tender.
- Meanwhile, roughly chop spinach. Stir in spinach and apple cider vinegar (optional) during the last couple minutes of cook time. Salt to taste if desired.
Notes
Soup thickness: For extra-thick soup, increase lentils to 1.5 cups. For a soup with more broth, slightly reduce lentils or add an extra 1-2 cups broth.
Other additions: Add potato, celery, bell pepper, zucchini, or other herbs & spices.
Nutrition Per Serving (Estimate)
Calories: 193 kcal | Carbohydrates: 36 g | Protein: 12 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.2 g | Potassium: 755 mg | Fiber: 14 g | Sugar: 7 g | Vitamin A: 6491 IU | Vitamin C: 18 mg | Calcium: 87 mg | Iron: 5 mg
