Description
A hearty and nutritious lentil soup with spinach, perfect for a satisfying meal.
Ingredients
Scale
- 1 T olive oil
- 1 1/2 tsp whole cumin seeds (or slightly more if you really like cumin)
- 1 large onion, chopped small
- 4 cloves garlic, minced (about 1 T minced garlic)
- 1/2 tsp ground coriander
- fresh ground black pepper to taste
- 1 tsp paprika
- 1 1/2 cups brown lentils
- 4 14 oz. cans vegetable broth or water
- 1 14 oz. can petite diced tomatoes with juice
- 2 cups chopped spinach
- salt to taste
Instructions
- Heat olive oil in large heavy dutch oven, add cumin seeds and cook over medium heat until fragrant and starting to pop, about 3 minutes. (Stir a few times so they don’t burn.)
- Stir in onion, minced garlic, ground coriander, and black pepper and cook, stirring frequently, until onions are softened, about 4 minutes. Stir in the paprika and cook about 1 minute more.
- Add lentils and vegetable broth, bring to a low boil and then reduce heat, and simmer uncovered about 30-40 minutes, or until lentils are quite tender.
- Add diced tomatoes and juice and chopped spinach and simmer uncovered 20-30 more minutes, until soup ingredients are well blended and lentils are starting to break apart.
- Season the Lentil Spinach Soup to taste with salt and serve hot.
Notes
- Use vegetable broth for a richer flavor; water can also be used if preferred.
- You may want to add more broth or water depending on how much the lentils have expanded.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg