Lentil Soup
Ingredients
1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
1½ cups brown or green lentils, rinsed
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 tsp ground cumin
1 tsp dried thyme
½ tsp smoked paprika
Salt and black pepper, to taste
2 cups spinach, optional
1 tbsp lemon juice
Instructions
Heat olive oil in a large pot. Sauté onion, carrots, and celery for 5 minutes.
Add garlic, cumin, thyme, and paprika; cook for 30 seconds.
Stir in lentils, tomatoes, and vegetable broth.
Bring to a boil, then reduce heat and simmer for 30–35 minutes, until the lentils are tender.
Stir in spinach and cook for another 2–3 minutes.
Finish with lemon juice and season with salt and pepper.
Hearty, nourishing, protein-packed, and incredibly easy—perfect for a cozy lunch or dinner!
Here is the estimated nutritional breakdown for this lentil soup recipe. The full batch yields about 4 to 6 servings.
| Nutrient | Per Serving (based on 4 servings) | Per Serving (based on 6 servings) |
| Calories | ~320 kcal | ~215 kcal |
| Protein | ~18 g | ~12 g |
| Carbohydrates | ~52 g | ~35 g |
| Dietary Fiber | ~16 g | ~11 g |
| Fat | ~4.5 g | ~3 g |
| Saturated Fat | ~0.6 g | ~0.4 g |
| Sodium | ~600–900 mg* | ~400–600 mg* |
