Quick Lentil Soup with Spinach
A quick, one-pot vegan lentil soup made with fresh spinach, veggies, and pantry staples. Bold flavors, low effort, high reward.
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 garlic cloves minced
- 2 carrots chopped
- 1 celery stalk chopped
- 1 cup dried green or brown lentils rinsed
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 4 cups vegetable broth
- 2 cups water
- 1 tsp salt
- ½ tsp black pepper
- 2 cups fresh spinach
- 1 tbsp lemon juice
- Fresh parsley for garnish optional, but makes you look like you tried
Instructions
- Heat olive oil in your soup pot over medium heat. Add diced onion and sauté for 3 minutes until soft and slightly dramatic.
- Add garlic, carrots, and celery. Cook for 5 minutes, stirring like you mean it.
- Stir in lentils, cumin, paprika, salt, and pepper. Let flavors mingle like gossip at brunch.
- Pour in broth and water. Bring it to a gentle boil, then reduce heat and simmer for 25 minutes.
- Once lentils are tender and loving life, stir in spinach until wilted.
- Finish with lemon juice and a sprinkle of parsley. Serve hot and full of pride.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 225
- Total Fat: 4g
- Saturated Fat: 0.4g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Iron: 28%
- Vitamin A: 45%
- Folate: 38%
- Vitamin C: 18%
- Magnesium: 14%
💡 Additional Notes/Tips
- Add chili flakes if you’re feeling spicy (or just petty).
- Swirl in coconut milk for creamy goddess vibes.
- Store leftovers like a responsible adult—this soup gets better overnight.
- Toss in quinoa or rice to bulk it up for picky eaters.
- Serve with crusty bread, or just eat straight from the pot—no judgment.