Lentil Spinach Soup
An easy, healthy lentil soup with flavorful cumin and smoked paprika. Nutrient-dense and freezer-friendly!
Servings4 medium bowls
Ingredients
- 1 yellow onion
- 1-2 carrots
- 3-4 cloves garlic
- 1 cup green/brown lentils (uncooked)
- 15 oz. can diced tomatoes (or fire-roasted)
- 5 cups vegetable broth
- 3 oz. fresh baby spinach
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
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.
- When onion is softened, add garlic, cumin, and smoked paprika to stockpot. 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 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.)
Notes
Thickness: This soup is fairly thick as written. For a thinner soup, increase broth to 6-7 cups.
Nutrition Per Serving (Estimate)
Calories: 227 kcal | Carbohydrates: 42 g | Protein: 15 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 890 mg | Fiber: 17 g | Sugar: 8 g | Vitamin A: 5315 IU | Vitamin C: 22 mg | Calcium: 102 mg | Iron: 6 mg