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Lentil Soup

A hearty and wholesome soup perfect for chilly days, packed with lentils, vegetables, and warm spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Vegetarian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup dried lentils rinsed
  • 6 cups vegetable broth
  • 1 can 14.5 oz diced tomatoes
  • 2 cups fresh spinach
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery and cook for 5-7 minutes until softened.
  3. Stir in the minced garlic, ground cumin, and smoked paprika and cook for 1 minute until fragrant.
  4. Add the rinsed lentils and pour in the vegetable broth.
  5. Stir in the diced tomatoes with their juice.
  6. Increase heat to high and bring to a boil.
  7. Reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender.
  8. Stir in the fresh spinach and season with salt and pepper to taste before serving.

Notes

Ensure the lentils are rinsed before cooking and adjust seasoning to taste.