Lentil Soup
Learn how to make the BEST Lentil Soup ... it's easy to prepare, loaded with healthy veggies, and so delicious!
Servings: 6 to 8 people
Calories: 152kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 2 large carrots, diced
- 1 stalk celery, diced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- ¼ teaspoon crushed red pepper flakes
- 2 large cloves garlic, minced
- 1 ½ cups dried lentils, picked over and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 bay leaf
- 6 cups vegetable broth
- 2 cups spinach (packed), chopped
- 1 to 2 tablespoons fresh lemon juice
- 2 tablespoons minced parsley leaves
- kosher salt
- pepper
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat.
- Add onions, carrots, and celery to oil; season generously with salt and pepper. Saute until onions are translucent and veggies are starting to get tender (about 10 minutes), stirring occasionally.
- Sprinkle paprika, cumin, coriander, red pepper flakes, and garlic over veggies. Cook, stirring constantly, until fragrant (about 1 minute).
- Mix lentils, tomatoes, bay leaf, and broth into veggies. Bring soup to a boil, then reduce to a simmer.
- Cook soup until lentils and veggies are tender, stirring occasionally (about 30 minutes).
- Stir in spinach and cook just until wilted (about 2 minutes).
- Add lemon juice to taste and stir in parsley. Season soup generously with salt and pepper.
- Serve soup hot, sprinkled with additional parsley, if desired. Enjoy!
Nutrition
Calories: 152kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!