The Best Lentil Soup

Name: The Best Lentil Soup
Prep time: 15 min
Cook time: 30 min
Yield: 8 servings
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 medium carrots, peeled and chopped; 2 celery ribs, chopped; 14- ounce can crushed or diced tomatoes; 2 cups dry green or brown lentils; 7 cups vegetable broth; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon smoked paprika; 1 teaspoon salt, or to taste; 3 cups baby spinach, sliced into ribbons (or kale); 1 lemon, juiced (about 2 tablespoons)

Prep 15m

Cook 30m

8 servings

medium

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 celery ribs, chopped
14- ounce can crushed or diced tomatoes
2 cups dry green or brown lentils
7 cups vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon salt, or to taste
3 cups baby spinach, sliced into ribbons (or kale)
1 lemon, juiced (about 2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes. 2. Now add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything. 3. Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot. 4. Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.

high-protein comfort food