A hearty, nutritious dish that showcases the versatility of lentils, packed with protein, fiber, and essential nutrients. This Mediterranean-inspired soup is comforting and perfect for chilly days.
Ingredients
Scale:
1 cup green lentils, rinsed and drained
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt (to taste)
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 cup spinach or kale, chopped
Chopped fresh parsley (for topping)
Crusty bread or pita for serving
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
Add the minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the rinsed green lentils, cumin, smoked paprika, black pepper, and salt. Mix well to coat the lentils with the spices.
Pour in the vegetable broth and add the undrained diced tomatoes. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30-35 minutes or until the lentils are tender.
