Description
A cozy, flavorful, and nutritious one-pot soup featuring lentils, vegetables, spices, and greens. Vegetarian, gluten-free, and perfect for busy weeknights.
Ingredients
1 cup green or brown lentils
2 medium carrots, diced
2 stalks celery, diced
1 medium yellow onion, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups low-sodium vegetable broth
2 cups fresh spinach or kale
1 tsp cumin
1 tsp smoked paprika
2 tbsp olive oil
Salt and pepper to taste
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onions and garlic until golden (3–4 minutes).
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Add carrots and celery; cook another 5 minutes until softened.
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Stir in lentils, cumin, and smoked paprika.
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Add broth and diced tomatoes; bring to boil, then simmer 30–35 minutes until lentils are tender.
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Stir in spinach or kale and cook until just wilted.
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Season with salt and pepper, then serve warm.
Notes
- Substitute greens like kale or chard easily.
- Add protein with sausage, chicken, or tofu.
- Freezes well—great for meal prep.
- Adjust texture by adding or reducing broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Course, Side Dish
- Method: Stovetop
- Cuisine: Vegetarian, American
