Description
A simple, cozy soup that’s quick to make, nutritious, and budget-friendly, perfect for chilly weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1 cup red lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 to 5 cups vegetable or chicken stock
- 4 cups fresh spinach, packed
- 1 tablespoon lemon juice
- Salt, to taste (about 1 teaspoon)
- Black pepper, to taste
Instructions
- Heat the olive oil in a heavy-bottomed pot over medium heat; sauté the onion until translucent (about 5–7 minutes).
- Add the minced garlic, ground cumin, turmeric, and smoked paprika; cook for 30–60 seconds.
- Stir in the rinsed red lentils, diced tomatoes, and stock; bring to a simmer and cook gently for 18–22 minutes until lentils are tender.
- Add the fresh spinach and cook for 2–3 minutes until wilted.
- Finish with lemon juice, salt, and black pepper; blend briefly for a creamier texture if desired.
Notes
This soup reheats beautifully and tastes even better the next day. Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 generous bowl
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg