Lentil and Vegetable Soup
A hearty and comforting lentil and vegetable soup packed with carrots, celery, and greens, perfect for a satisfying and protein-rich meal.
10 min
Prep
35 min
Cook
4
Serves
360
Calories
Macros · per serving
30g protein
56g carbs
8g fat
Ingredients
For 4 servings
- 1 cup brown lentils
- 0.5 cup red split lentils
- 2 carrot
- 3 celery stalk
- 1 onion
- 3 clove garlic
- 2 cup spinach
- 6 cup vegetable broth
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 teaspoon cumin
- 1 bay leaf
- 1 tablespoon lemon juice
Instructions
- 1
Rinse the brown lentils and red split lentils under cold water; set aside.
- 2
Chop the carrots, celery, and onion into small cubes. Mince the garlic cloves.
- 3
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent, about 3-4 minutes.
- 4
Add the carrots and celery to the pot and sauté for another 5 minutes.
- 5
Stir in the rinsed lentils, vegetable broth, cumin, bay leaf, salt, and black pepper. Bring to a boil.
- 6
Reduce the heat to low, cover, and let simmer for 25-30 minutes until the lentils are tender.
- 7
Add the spinach and cook for an additional 5 minutes until wilted.
- 8
Remove the bay leaf, stir in the lemon juice, and adjust seasoning to taste.
- 9
Serve hot.
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