Ingredients
Scale
- 1 cup green lentils, rinsed
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp cumin
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups fresh spinach or kale (optional)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, warm 2 tablespoons olive oil. Add the onions, carrots, and celery; sauté until softened and onions are translucent.
- Stir in minced garlic, cumin, and thyme; cook for another minute until fragrant.
- Add rinsed lentils, diced tomatoes, and vegetable broth; bring to a gentle boil. Reduce heat to low.
- Incorporate the bay leaf and simmer for about 30-35 minutes until lentils are tender.
- If using greens, stir them in during the last few minutes of cooking. Season with salt, pepper, and lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 380mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg