Lentil Soup with Carrots and Spinach

This Lentil Soup with Carrots and Spinach is a comforting, hearty dish packed with plant-based protein and vibrant vegetables. Perfect for a cozy lunch or dinner, it’s easy to make and loaded with nutritious ingredients, making it a go-to meal for any day.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup dried lentils (green or brown, rinsed)
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon lemon juice (optional, for a touch of brightness)
• Fresh parsley, chopped, for garnish

Instructions

Prepare the Base

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2–3 minutes, or until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the Vegetables and Lentils

Stir in the diced carrots and celery, cooking for 3–4 minutes to soften slightly. Add the rinsed lentils to the pot and stir to combine.

Season and Simmer

Pour in the vegetable broth and add the ground cumin, smoked paprika, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 25–30 minutes, or until the lentils are tender.

Add the Spinach

Stir in the chopped spinach and let it wilt into the soup for 2–3 minutes. Taste and adjust the seasoning, adding more salt, pepper, or spices if needed. Stir in the lemon juice if using.

Serve

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad for a complete meal.

Tips for Perfect Lentil Soup

• Choose the right lentils: Green or brown lentils hold their shape well during cooking. Avoid red lentils, as they tend to break down and create a creamier texture.
• Customise your vegetables: Add diced potatoes, zucchini, or tomatoes for extra variety.
• Make it heartier: Stir in cooked quinoa, rice, or pasta for added bulk.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

This Lentil Soup with Carrots and Spinach is a nutritious, one-pot meal that’s comforting, satisfying, and perfect for any season. Enjoy its warm flavours and healthful ingredients with family or friends!