Green Lentil Soup

Warm up with a hearty bowl of Green Lentil Soup, a nutritious and flavor-packed recipe that's perfect for cozy weeknight dinners or meal prep. This dish combines tender green lentils, aromatic vegetables like onion, carrot, and celery, and a fragrant blend of cumin, paprika, and thyme, all simmered in a savory vegetable broth with diced tomatoes. Fresh spinach and a splash of lemon juice are added at the end, giving the soup a vibrant, wholesome finish. Ready in just an hour, this protein-rich, one-pot meal is easy to prepare and full of satisfying textures and flavors. Serve it hot with a sprinkle of parsley and a side of crusty bread for a comforting, vegetarian-friendly feast.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup green lentils
• 2 tablespoons olive oil
• 1 large yellow onion
• 2 medium carrot
• 2 celery stalks
• 3 garlic cloves
• 6 cups vegetable broth
• 1 can diced tomatoes
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoons dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 cups spinach leaves
• 2 tablespoons lemon juice
• 0.25 cup chopped parsley

Directions

Step 1

Rinse the green lentils under cold water and set them aside to drain.

Step 2

Heat the olive oil in a large soup pot over medium heat.

Step 3

Dice the onion, carrots, and celery. Mince the garlic.

Step 4

Add the diced onion to the pot and sauté for 5 minutes until softened and translucent.

Step 5

Stir in the carrots, celery, and minced garlic. Cook for another 5 minutes, stirring occasionally.

Step 6

Add the rinsed lentils, vegetable broth, diced tomatoes (with their juices), and bay leaf to the pot.

Step 7

Stir in the ground cumin, paprika, dried thyme, salt, and black pepper.

Step 8

Increase heat to bring the soup to a boil, then reduce to a simmer. Cover the pot, leaving it slightly ajar, and cook for 30 minutes, stirring occasionally.

Step 9

After 30 minutes, check the lentils for tenderness. If needed, continue to simmer for an additional 5-10 minutes.

Step 10

Stir in the spinach leaves and cook for 2-3 minutes until the spinach wilts.

Step 11

Remove the bay leaf from the soup and stir in the lemon juice for a bright, fresh flavor.

Step 12

Taste and adjust seasoning with additional salt and pepper if necessary.

Step 13

Serve hot, garnished with chopped parsley. Optionally, serve with crusty bread on the side.

Nutrition Facts

Serving size	2508.7 grams (2508.7g)

Amount per serving	% Daily Value*
Calories	1255

Total Fat 43.90g	56%
Saturated Fat 7.40g	37%
Polyunsaturated Fat 7.00g
Cholesterol 0mg	0%
Sodium 6385mg	278%
Total Carbohydrate 178.80g	65%
Dietary Fiber 51.80g	185%
Total Sugars 48.60g
Protein 52.90g	106%

Vitamin D 0IU	0%
Calcium 602mg	46%
Iron 22mg	122%
Potassium 5338mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 16.0%

Carbs: 54.1%