Lentil Spinach Soup
You'll love this lentil spinach soup! It's the perfect, easy one-pot dinner for Meatless Monday - packed full of protein from lentils.
Servings 2 people
Calories 557kcal
Ingredients
- 2 tablespoons Olive oil
- 1 cup Yellow onion chopped
- 1/2 cup Carrots diced
- 1/2 cup Celery chopped
- 2 cloves Garlic minced
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 cup Brown lentils rinsed and picked over
- 4 cups Vegetable broth
- 2 cups Fresh spinach leaves
- 1 tablespoon Hot sauce
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes or until vegetables are tender. Add the cumin and oregano.
- Add the lentils and vegetable broth. Bring to a boil, reduce heat, and simmer for 35-40 minutes or until the lentils are softened.
- Add the spinach leaves, salt, and pepper. Simmer for another 5 minutes or until spinach is wilted and soup is heated through. Stir in hot sauce.
- Taste and adjust seasonings as desired. Serve hot. Enjoy!
Notes
- For a thicker soup, use less vegetable stock/broth or mash some of the lentils with a wooden spoon while they are cooking. If you want to add more protein, feel free to add in cooked diced chicken or sausage.
Nutrition
Serving: 1g | Calories: 557kcal | Carbohydrates: 79g | Protein: 28g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 2146mg | Potassium: 1439mg | Fiber: 33g | Sugar: 12g | Vitamin A: 9366IU | Vitamin C: 27mg | Calcium: 163mg | Iron: 10mg