Description
A wholesome, plant-based soup packed with lentils, vegetables, and spices for a nourishing meal.
Ingredients
Scale
- 1/4 cup water or 2 tablespoons olive oil
- 1 medium onion, diced
- 2 – 3 carrots (about 1 cup), diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
- 1 can (14oz) diced tomatoes with juices, or 2 – 3 roma tomatoes diced
- 1 lb. baby potatoes, diced
- 1 1/2 cups dried brown or green lentils
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon curry
- 6 cups water or low-sodium broth, + more as needed
- 2 handfuls of baby spinach or kale
- juice of 1 lemon
- 1/2 cup parsley, chopped
- mineral salt & pepper, to taste
Instructions
- In a large pot, heat water or olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5 minutes.
- Add paprika, curry, and cumin. Sauté for 1 minute until fragrant.
- Add green beans, tomatoes, potatoes, lentils, and liquids. Stir and bring to a boil.
- Reduce heat to low, cover partially, and simmer for 30–35 minutes, stirring occasionally.
- 5 minutes before soup is done, stir in greens. Add more water if needed.
- Add lemon juice and season with salt and pepper.
- Serve topped with fresh parsley and extra lemon juice.
Notes
- Store leftovers in the refrigerator for 4–5 days or freeze for 2–3 months.
- Pairs well with cornbread, naan, or artisan bread.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: hearty vegetable lentil soup, easy meals, healthy dinner ideas, vegetarian recipes, budget-friendly dinners