Ingredients
1 cup brown lentils
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 tablespoon olive oil
6 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 bay leaf
3 cups baby spinach
2 tablespoons lemon juice
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
Stir in minced garlic and cook for 1 minute.
Add brown lentils, vegetable broth, cumin, smoked paprika, dried thyme, and the bay leaf.
Bring the mixture to a boil, then reduce heat and let simmer for 25–30 minutes, or until lentils are tender.
Stir in baby spinach and let it wilt into the soup.
Remove the bay leaf, and stir in lemon juice. Season with salt and black pepper to taste.
Serve hot with a garnish of fresh parsley and an extra squeeze of lemon if desired.
Notes
To make it heartier, serve with crusty bread or a side of quinoa.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
For a gluten-free version, ensure the vegetable broth and paprika are certified gluten-free.
- Prep Time: 15
- Cook Time: 35
- Category: Cozy Chicken
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 2g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg