Lentil and Spinach Hearty Soup
A warm, hearty soup packed with lentils, spinach, and spices for a quick, low-calorie, high-protein meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
58g carbs
5g fat
Ingredients
For 4 servings
- 2 cups green lentils
- 1 onion
- 2 carrot
- 2 stalks celery
- 2 cloves garlic
- 4 cups baby spinach
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cumin
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the lentils under cold water and set aside.
- 2
Chop the onion, carrots, and celery into small pieces.
- 3
Mince the garlic cloves.
- 4
Heat olive oil in a large pot over medium heat.
- 5
Add chopped onion, carrots, and celery to the pot and sauté for 3-4 minutes until onions are translucent.
- 6
Add minced garlic and cumin to the pot, stirring for 1 minute until fragrant.
- 7
Add the rinsed lentils and vegetable broth to the pot, bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes.
- 8
Stir in the baby spinach and cook for another 2-3 minutes until wilted.
- 9
Season with salt and black pepper to taste before serving.
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