Lentil Soup with Spinach
This Lentil Soup with Spinach is hearty and full of veggies like carrots, onions, and spinach, cumin adds a warm spicy finish.
Servings: 4 people
Calories: 453kcal
Ingredients
- 1 tbsp. olive oil
- 1 medium onion diced
- 2 celery stalks diced
- 2 carrots diced
- 3 garlic cloves minced
- 1 ½ cups dried lentils
- 1 tsp. cumin
- 1 can of crushed tomatoes 14 oz.
- 6 cups chicken or vegetable stock
- 1 bay leaf
- ½ tsp. salt
- ½ tsp. pepper
- 2 cups baby spinach roughly chopped
Instructions
- In a soup pot, heat olive oil. Add diced carrots, onions, and celery, along with the minced garlic. Allow to brown and cook down for about five minutes. Don't skip the browning, as this gives a lot of rich flavor to the soup.
- Add in dry lentils and cumin and cook for one minute while stirring. Add the rest of the ingredients except for the fresh spinach.
- Bring to a boil and then turn down to a simmer. Cook for 45-60 minutes, or until the lentils are soft and some have burst. Turn of heat, remove bay leaf, and add in fresh spinach. The residual heat will wilt the greens.
Nutrition
Calories: 453kcal | Carbohydrates: 64g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 796mg | Potassium: 1332mg | Fiber: 24g | Sugar: 10g | Vitamin A: 6572IU | Vitamin C: 13mg | Calcium: 102mg | Iron: 8mg