Description
A nutritious and comforting veggie soup packed with protein and anti-inflammatory benefits.
Ingredients
Scale
- 1 onion (finely diced)
- 3 garlic cloves (minced)
- 2 medium carrots (sliced)
- 3 celery stalks (sliced)
- 12 oz potatoes (peeled and cubed)
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1-inch ginger piece (peeled and grated)
- 1 tsp salt
- Freshly ground black pepper to taste
- 4 cups low-sodium vegetable broth
- 1 tbsp tomato paste
- 8.5 oz crushed tomatoes
- 6 oz red lentils (dry)
- 2 cups baby spinach
- ½ cup fresh parsley (finely chopped)
- 1 tbsp lemon juice
Instructions
- In a large pot over medium heat, add a splash of olive oil and sauté the onion, garlic, carrots, and celery until softened, about 5–7 minutes.
- Pour in the vegetable broth and add the tomato paste, crushed tomatoes, and rinsed lentils, stirring well to combine.
- Bring the mixture to a boil, then reduce to a simmer, and cook for about 20–25 minutes, or until the lentils and potatoes are tender.
- Stir in the baby spinach, chopped parsley, and lemon juice, cooking for an additional 5 minutes until the spinach is wilted and bright green.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg