Description
A hearty and nutritious vegetable lentil soup perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 15 baby carrots (sliced)
- 8 baby potatoes (diced)
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups dried green or brown lentils
- 8 cups vegetable broth
- 15 ounces (1 can) diced tomatoes
- 3 cups baby spinach
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add the onion when the oil is hot and let sauté for 4 minutes.
- Add the garlic and cook for another 30 seconds.
- Add the carrots and potatoes and sauté for an additional 2 minutes.
- Add all the spices from cumin to salt and pepper and stir continuously for 30 seconds.
- Add the lentils, vegetable broth, and tomatoes to the pot. Stir to combine, cover with a lid, and bring to a low boil.
- Reduce heat to low and let simmer for 2 hours.
- Add the spinach to the pot and stir to combine, gently wilting the leaves.
- Serve immediately. If you are not immediately serving the soup, only add the spinach when you reheat it, ensuring the spinach will stay bright green.
- Add additional salt and pepper to taste.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a creamy version, blend a portion of the soup and return it to the pot.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg