Description
A nutritious and hearty lentil soup packed with spinach and carrots, perfect for a healthy meal.
Ingredients
Scale
- 1 cup lentils
- 2 cups spinach, chopped
- 1 cup carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add diced carrots and cook for another 5 minutes.
- Stir in lentils, cumin, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let simmer for 25-30 minutes, or until lentils are tender.
- Add chopped spinach and cook for an additional 5 minutes.
- Adjust seasoning if necessary and serve hot.
Notes
- For added flavor, consider adding a splash of lemon juice before serving.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for a quick meal later.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Lentil Soup, Spinach, Carrots, Healthy Soup, Vegan Recipe