Description
A hearty and nutritious Mediterranean Lentil Soup, perfect for busy weeknights.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- 2 cups spinach or kale
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until softened, about 5 minutes.
- Add garlic, cumin, and smoked paprika; cook for another minute.
- Stir in the lentils, vegetable broth, and diced tomatoes. Bring to a boil.
- Reduce heat and let simmer for about 25-30 minutes, or until lentils are tender.
- Add spinach or kale and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot with lemon wedges on the side.
Notes
Make sure to rinse the lentils thoroughly to avoid grit. For a fresher taste, consider using fresh tomatoes instead of canned.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 315
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 16g
- Protein: 18g
- Cholesterol: 0mg