Ingredients
Scale
- 1 cup green or brown lentils
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 cups fresh spinach or kale
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prep your vegetables by dicing onions, carrots, and celery.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté onions until translucent (about 5 minutes).
- Add minced garlic, diced carrots, and celery; sauté for another 4-5 minutes until tender.
- Stir in rinsed lentils along with cumin and coriander; toast for about 1 minute.
- Pour in diced tomatoes and vegetable broth; bring to a boil then reduce heat to simmer uncovered for 20-25 minutes.
- In the last few minutes of cooking, stir in fresh spinach or kale until wilted.
- Finish with a splash of fresh lemon juice; taste and adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg