Today, I made a Vegan Spinach and Lentil Soup, and it turned out absolutely amazing! This soup is not only packed with flavor but also incredibly nutritious and ready in just minutes. If you’re looking for a quick, healthy, and comforting meal, this recipe is perfect for you. Here’s how you can whip up this delightful soup in no time.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dried green or brown lentils, rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 tablespoon lemon juice (optional, for added brightness)
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Sauté Aromatics:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Cook the Vegetables and Lentils:
- Add the diced carrot and celery to the pot, cooking for about 5 minutes until they start to soften.
- Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), cumin, paprika, and thyme.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils are tender.
- Add Spinach and Season:
- Stir in the chopped spinach and cook for an additional 3-4 minutes, until the spinach is wilted and tender.
- Season the soup with salt and pepper to taste. If desired, add a splash of lemon juice for extra brightness.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with freshly chopped parsley if you like.
- Serve hot and enjoy this delicious, wholesome meal!
Why You’ll Love This Soup:
- Quick and Easy: This soup comes together in just minutes, making it perfect for busy weeknights or a quick lunch.
- Nutritious: Packed with lentils and spinach, it’s a great source of protein, fiber, and essential vitamins.
- Flavorful: The combination of spices and fresh vegetables creates a hearty and satisfying soup that’s full of flavor.
- Versatile: Feel free to adjust the seasonings or add other vegetables based on what you have on hand.
Tips for Success:
- Lentils: Use dried lentils rather than canned to get the best texture and flavor. Make sure to rinse them well before adding to the soup.
- Texture: For a smoother texture, you can blend part of the soup with an immersion blender or in a regular blender.
- Storage: This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
This Vegan Spinach and Lentil Soup is a fantastic addition to any meal plan. It’s not only delicious but also incredibly easy to prepare, making it a go-to recipe when you need something quick and satisfying. Give it a try and discover why it’s become one of my favorite soups. Enjoy every spoonful of this tasty and nutritious delight! 🤤🍲🌟
