Lentil Spinach Soup
An easy, healthy lentil soup with flavorful cumin and smoked paprika. Nutrient-dense and freezer-friendly!
Servings4 medium bowls
- 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
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.)
Thickness: This soup is fairly thick as written. For a thinner soup, increase broth to 6-7 cups.
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