Description
A warm and comforting vegan soup made with red lentils and fresh spinach, perfect for chilly evenings.
Ingredients
Scale
- 1 cup red lentils
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and chopped carrot. Sauté for about 5 minutes, until the onion becomes translucent and fragrant.
- Stir in the minced garlic, cumin, and coriander. Cook for an additional minute, allowing the spices to bloom.
- Rinse the red lentils under cold water, then add them to the pot along with the vegetable broth. Bring to a boil.
- Reduce heat and let the soup simmer for about 15 minutes.
- Stir in the fresh spinach and let it wilt for 2-3 minutes.
- Remove from heat, and add salt, pepper, and a splash of lemon juice. Stir well and adjust seasoning as needed.
- Ladle into warm bowls and enjoy!
Notes
This soup is perfect for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan, soup, red lentils, spinach, healthy recipe