Description
A nutritious and hearty soup made with lentils and leeks, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium leek, white and light green parts only, sliced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat. Add the sliced leek and sauté for about 5 minutes until softened.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
- Add the dried thyme, ground cumin, and smoked paprika. Stir well to combine and cook for 1 minute until fragrant.
- Add the rinsed lentils, vegetable broth, diced tomatoes, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils are tender.
- Remove the bay leaf and stir in the chopped spinach and lemon juice. Season with salt and pepper to taste. Cook for an additional 5 minutes until the spinach is wilted.
- Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.
Notes
- For a creamier texture, blend a portion of the soup with an immersion blender before adding the spinach.
- Add diced potatoes or sweet potatoes for extra heartiness and a touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg