Ingredients
Scale
- 1 cup green or brown lentils (rinsed)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1 medium onion (diced)
- 3–4 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 cups fresh spinach or kale
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Rinse lentils under cold water until clear.
- In a large pot over medium heat, drizzle olive oil. Add onion, carrots, and celery; sauté for 5-7 minutes until softened.
- Stir in minced garlic, cumin, and paprika; cook for 1 minute until fragrant.
- Add rinsed lentils, vegetable broth, and diced tomatoes to the pot; bring to a boil.
- Reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender.
- Mix in fresh greens and season with salt, pepper, and lemon juice; cook for an additional 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 13g
- Protein: 10g
- Cholesterol: 0mg