Ingredients
Scale
- 1 cup brown or green lentils, rinsed and drained
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups fresh spinach, roughly chopped
- 1 tbsp olive oil
- 1 tsp ground cumin (or smoked paprika)
- 1 bay leaf (optional)
- Juice of 1/2 a lemon
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat, then add diced onions and carrots. Sauté for 6 to 8 minutes until softened.
- Stir in minced garlic and ground cumin or smoked paprika, cooking for an additional 30 to 60 seconds.
- Add rinsed lentils, optional bay leaf, and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for 20 to 25 minutes until lentils are tender.
- In the last few minutes, stir in chopped spinach and lemon juice, cooking for 2 to 3 minutes. Season with salt and pepper, and remove the bay leaf before serving.
Notes
Pairs well with crusty artisan bread or a simple side salad. Stores well in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free, High Protein, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg