Description
A hearty and nutritious vegetable lentil soup packed with flavor and healthy ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes, with juice
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 2 cups kale or spinach, chopped
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
- Stir in the minced garlic, carrots, celery, and bell pepper. Cook for an additional 5-7 minutes, until the vegetables start to soften.
- Add the dried thyme, oregano, cumin, and smoked paprika to the pot. Stir well to combine and cook for 1 minute until fragrant.
- Pour in the diced tomatoes with their juice, rinsed lentils, and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until the lentils are tender.
- Stir in the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted.
- Season with salt and pepper to taste. If desired, stir in the lemon juice before serving.
Notes
- For a heartier soup, add diced potatoes or sweet potatoes along with the other vegetables.
- To make it spicier, add a pinch of red pepper flakes or a diced jalapeño during the sautéing step.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg