Lentil Soup
From The Kitchen
Humble, hearty, and full of protein and fiber — this is the kind of bowl that makes eating well feel effortless. The cumin warms it; the lemon at the end wakes it up.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1½ cups brown or green lentils, rinsed
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable or chicken broth
- 2 cups baby spinach
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
Method
- Warm the olive oil in a large pot over medium heat. Cook the onion, carrot and celery until soft, 6 to 8 minutes.
- Add the garlic, cumin and paprika and cook 1 minute, until fragrant.
- Stir in the lentils, tomatoes and broth. Bring to a boil, then simmer, partly covered, until the lentils are tender, 30 to 35 minutes.
- Stir in the spinach until wilted, then finish with the lemon juice. Season with salt and pepper.
Storage: Keeps 5 days refrigerated and freezes beautifully for up to 3 months. It thickens as it sits — loosen with a splash of broth.
Serve it with
- A small piece of warm pita or crusty bread
- A dollop of Greek yogurt on top
- A drizzle of good olive oil
- A simple green salad
A cup of soup with one small piece of good, crusty bread is plenty — quality over quantity. Enough to feel satisfied and still in the pleasure of the meal, never deprived.
Gina's tip
A good squeeze of lemon at the end wakes the whole pot up — lentils love acid, so don't skip it.
Protein and fiber in one cozy bowl, made from a bag of lentils and a few vegetables. This is nourishment that's kind to your body and your budget.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina