Ingredients
Vegetables & Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 3 cups baby spinach, sliced into ribbons (or kale)
- 1 lemon, juiced (about 2 tablespoons)
Pantry Items & Spices
- 2 tablespoons olive oil
- 14-ounce can crushed or diced tomatoes
- 2 cups dry green or brown lentils
- 7 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
Instructions
- Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, peeled and chopped carrots, and chopped celery. Cook, stirring frequently, for about 4-5 minutes until the vegetables begin to soften and become fragrant.
- Add lentils and spices: Pour in the can of crushed or diced tomatoes with their juices, the dry lentils, and vegetable broth. Stir in the ground cumin, ground coriander, and smoked paprika to evenly combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for approximately 30 minutes. The lentils should be tender, and the soup thickened. For a creamier texture, partially blend the soup using an immersion blender directly in the pot or blend 1-2 cups in a regular blender and return it to the pot.
- Finish and season: Stir in the baby spinach ribbons and freshly squeezed lemon juice. Let the spinach wilt for about a minute. Taste and adjust the seasoning by adding salt as desired.
Notes
- Use green or brown lentils for best texture; red lentils can become mushy.
- The soup can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Add additional spices such as chili flakes for heat or turmeric for extra earthiness if preferred.
- Serve with crusty bread or a dollop of yogurt for added creaminess.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
