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Bowl of vegan lentil spinach soup

Lentil Spinach Soup

An easy, healthy lentil soup with flavorful cumin and smoked paprika. Nutrient-dense and freezer-friendly!
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
CourseSoup
CuisineGluten-Free, Oil-Free, Vegan
Servings4 medium bowls

Ingredients

  • 1 yellow onion
  • 1-2 carrots
  • 3 cloves garlic
  • 1 cup green/brown lentils (uncooked)
  • 15 oz. can diced tomatoes (or fire-roasted)
  • 4 cups vegetable broth
  • 3 oz. fresh baby spinach
  • 1 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. salt (more to taste)

Instructions

  • Dice onion and carrot.
  • In a stockpot over medium-high heat, sauté onion and carrot for about 7 minutes. (I use 3 Tbsp. water/broth for oil-free sauté method.)
  • Meanwhile, mince garlic.
  • Add garlic, cumin, smoked paprika, and salt to stockpot. 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 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.)

Nutrition Per Serving (Estimate)

Calories: 270 kcal | Carbohydrates: 49 g | Protein: 18 g | Fat: 1 g | Saturated Fat: 1 g | Potassium: 1017 mg | Fiber: 21 g | Sugar: 8 g | Vitamin A: 5508 IU | Vitamin C: 22 mg | Calcium: 114 mg | Iron: 7 mg