Lentil Soup

A hearty lentil soup with vegetables, garlic, and warm spices. Easy to make, nourishing, and perfect for a comforting meal any day of the week.

This lentil soup is a simple, nourishing dish made with tender lentils, aromatic vegetables, and a savory broth. It is budget-friendly, filling, and naturally wholesome, making it an excellent choice for lunch or dinner. Serve it with crusty bread for a complete and satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 bay leaf
• 1 1/2 cups brown or green lentils, rinsed and drained
• 6 cups vegetable broth
• 1 can diced tomatoes, 14.5 ounces
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 2 cups fresh spinach, chopped
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened.
3. Stir in the garlic, cumin, paprika, and bay leaf. Cook for 1 minute until fragrant.
4. Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil.
5. Reduce the heat to low, cover partially, and simmer for 30 to 35 minutes, or until the lentils are tender.
6. Season with salt and black pepper.
7. Stir in the spinach and cook for 2 to 3 minutes until wilted.
8. Finish with lemon juice and remove the bay leaf.
9. Serve hot, garnished with fresh parsley.