A hearty and nutritious lentil and spinach soup that is both comforting and budget-friendly. This vegan dish packs a punch of flavor and is perfect for meal prep or a quick weeknight dinner.
Ready in 45 minutes · serves 4 · 300 calories per serving · middle-eastern cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
1 cupred lentils
4 cupsspinach
1 largeonion
1 largecarrot
1 stalkcelery
3 clovesgarlic
4 cupsvegetable broth
2 tablespoonsolive oil
1 teaspooncumin
to tastesalt
to tastepepper
Instructions
01
In a large pot, heat olive oil and sauté onion, carrot, and celery until softened.
02
Add garlic, cumin, salt, and pepper, and cook for another minute.
03
Stir in lentils and broth, bring to a boil, then simmer for 25 minutes.
04
Add spinach and cook until wilted. Adjust seasoning as needed and serve.
Illustrative photo
