Lentil Soup
Packed with protein-rich lentils, tender vegetables, and layers of smoky spices, this recipe is as nourishing as it is flavorful. Lentils are known for their high plant-based protein and fiber content, low fat, and rich nutritional profile, including various vitamins and minerals, making this soup a wholesome choice you can feel good about. A squeeze of lemon at the end brightens it up, while a handful of greens adds that fresh pop of color and flavor. Bonus: it’s super budget-friendly and tastes even better the next day.
What you'll need:
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 ½ cups dried lentils (green or brown), rinsed
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon turmeric
¼ teaspoon red pepper flakes (optional, for heat)
6 cups vegetable broth (or chicken broth)
1 (14 oz) can diced tomatoes
2 bay leaves
1 teaspoon salt (more to taste)
½ teaspoon black pepper
2 cups chopped fresh spinach or kale
Juice of ½ lemon
Fresh parsley, for garnish
How to make it:
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until softened, about 6–7 minutes. Stir in garlic and cook for 1 more minute.
Stir in cumin, smoked paprika, turmeric, and red pepper flakes until fragrant, about 30 seconds.
Stir in the lentils, broth, diced tomatoes, bay leaves, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
Cover and cook for 30–35 minutes, stirring occasionally, until lentils are tender.
Remove bay leaves. Stir in spinach/kale and simmer 2–3 minutes until wilted. Squeeze in fresh lemon juice. Adjust seasoning with more salt/pepper if needed.
Ladle into bowls, garnish with parsley, and serve with crusty bread.
Enjoy!