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- 1 cup dried green or brown lentils, rinsed and drained - 4 cups vegetable broth - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 2 cups fresh spinach, roughly chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 2 tablespoons olive oil - Juice of 1 lemon (optional) - Fresh parsley, chopped, for garnish

Hearty Lentil Soup with Spinach and Carrots

Discover the vibrant flavors of Lively Lentil Love Soup, a nutritious and comforting dish perfect for any occasion. Packed with protein and essential nutrients, this easy-to-make soup features lentils, fresh veggies, and aromatic spices. Ideal for busy weeknights or meal prep, it accommodates both vegetarian and vegan diets. Customize your soup with seasonal vegetables or spices for a personal touch. Enjoy a wholesome meal that's both hearty and satisfying!
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Ingredients
  

1 cup dried green or brown lentils, rinsed

4 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, sliced

1 celery stalk, diced

2 cups fresh spinach, chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon lemon juice (optional)

Fresh parsley, chopped for garnish

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion turns translucent, about 3-4 minutes.

    Add Vegetables: Stir in the sliced carrots and diced celery, cooking for an additional 5 minutes until they begin to soften.

      Spice it Up: Add the ground cumin, smoked paprika, and dried thyme to the pot. Stir to coat the vegetables in the spices, cooking for another minute to release their flavors.

        Introduce Lentils & Broth: Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 25-30 minutes, or until the lentils are tender.

          Add Spinach: Once the lentils are cooked, stir in the chopped spinach and cook for an additional 5 minutes. If the soup is too thick, feel free to add a little more broth or water to reach your desired consistency.

            Season & Serve: Season with salt, pepper, and lemon juice (if using). Mix well. Serve the soup hot, garnished with fresh parsley for a burst of color and flavor.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings