Lentil and Vegetable Soup
Lentil and Vegetable Soup combines tender lentils with carrots, celery, and tomatoes in a fragrant vegetable broth seasoned with cumin and coriander, finished with fresh spinach.
4
servings15
minutes45
minutes250
kcal1
hourIngredients
1 cup lentils
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 sticks celery, chopped
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
0.5 teaspoon black pepper
1 cup spinach, chopped
Directions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and fragrant.
- Add minced garlic, sliced carrots, and chopped celery to the pot, stirring occasionally, until the vegetables start to soften.
- Stir in diced tomatoes, vegetable broth, and lentils. Increase the heat to bring the mixture to a boil.
- Add ground cumin, coriander, salt, and black pepper. Reduce heat to low and simmer for 30 minutes until lentils are tender.
- In the final 5 minutes, add chopped spinach to the soup, allowing it to wilt. Stir occasionally to evenly distribute.
- Serve the soup hot, garnished with fresh herbs if desired, using soup bowls for individual servings.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
This Lentil and Vegetable Soup is the definition of wholesome comfort food, bringing together earthy lentils and colorful vegetables in a warming broth that nourishes both body and soul. Aromatic onions, garlic, carrots, and celery create a flavorful base, while warm spices like cumin and coriander add depth and complexity that makes every spoonful interesting. Fresh spinach wilts into the soup at the last moment, adding vibrant color and nutrients to this satisfying, plant-based meal that’s perfect for meal prep or cozy weeknight dinners.
