Spinach and Lentil Soup
This spinach and lentil soup is a hearty, nutritious, easy to make, one-pot dish.
Servings: 6 portions
Calories: 203kcal
Ingredients
- 1¼ cup brown lentils (dry)
- 6 cups fresh spinach (coarsely chopped)
- 2 cups canned tomatoes (diced)
- 1 large carrot (diced)
- 4 stalks celery (diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 stalks thyme de-stemmed
- 4 bay leaves
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp paprika
- salt (optional)
- 900 ml vegetable broth
- 5 cups water
Instructions
- Place the lentils in a large pot and pour the water over the lentils. Cover the pot and bring the water to a boil over medium heat. Lower the heat to low-medium and cook for 15 minutes or until it’s al dente.
- Add the carrots, celery, thyme, bay leaves, cumin, paprika, turmeric, black pepper, and vegetable broth to the pot and mix everything together. Cover the pot and cook for 10 minutes.
- Add the spinach and diced tomatoes to the soup and cook for 20 minutes or until everything is cooked through and you’re satisfied with the thickness of the soup.
Notes
I used vegetable broth that had sodium in it and I found that I didn’t need to add more salt to the soup. However, give the soup a taste-test before serving and add more salt if you’d like.
Nutrition
Calories: 203kcal | Carbohydrates: 38g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 774mg | Potassium: 944mg | Fiber: 16g | Sugar: 8g | Vitamin A: 5667IU | Vitamin C: 22mg | Calcium: 110mg | Iron: 6mg