Vegetable Lentil Soup
A hearty and nutritious soup packed with vegetables and lentils, perfect for a comforting and filling meal.
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Soup Ingredients
- 1 tbsp Olive oil
- 1 Onion chopped
- 2 Carrots sliced
- 2 Celery stalks sliced
- 3 cloves Garlic minced
- 1 cup Red lentils rinsed
- 1 tsp Cumin ground
- 1 tsp Turmeric ground
- 1 tsp Paprika
- 6 cups Vegetable broth
- 400 g Diced tomatoes canned
- 1 Bay leaf
- 1 tsp Salt or to taste
- 1/2 tsp Black pepper
- 2 cups Spinach leaves fresh, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until softened.
- Add minced garlic, cumin, turmeric, and paprika. Stir and cook for 1 minute until fragrant.
- Add lentils, vegetable broth, diced tomatoes, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove the bay leaf. Stir in fresh spinach and let it wilt for 2-3 minutes. Adjust seasoning if needed, then serve hot.