Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until fragrant and golden brown (about 3-4 minutes).
- Add diced carrots and celery; sauté until slightly softened (about 5 minutes).
- Stir in rinsed lentils, cumin, and smoked paprika; mix well.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are tender.
- Stir in spinach or kale until wilted (about 2-3 minutes). Season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 14g
- Protein: 13g
- Cholesterol: 0mg