Recipes / Soups & Stews / Lentil Soup with Spinach
Lentil Soup with Spinach
This hearty, plant-based lentil soup is packed with protein and fiber, simmered with warm spices, tomatoes, and a finishing handful of spinach. It is inexpensive, wholesome, and freezes beautifully.
Why You'll Love This
- Budget-friendly, plant-based, and high in protein and fiber
- One-pot and freezer-friendly
- Warmly spiced without being spicy-hot
Ingredients
- 2 tablespoonsolive oil
- 1 mediumyellow onion, diced
- 2 mediumcarrots, diced
- 2 stalkscelery, diced
- 4 clovesgarlic, minced
- 1.5 teaspoonsground cumin
- 1 teaspoonground coriander
- 0.5 teaspoonsmoked paprika
- 1 (14.5 ounce) candiced tomatoes
- 1.5 cupsdried brown or green lentils, rinsed and picked over
- 6 cupsvegetable broth
- 1.5 teaspoonssalt, plus more to taste
- 0.5 teaspoonblack pepper
- 3 cupsbaby spinach
- 1 tablespoonlemon juice
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Heat the olive oil in a large 5-quart pot over medium heat until shimmering.
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