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–+ servings

Lentil Soup

Today we're making a BIG hearty and healthy green lentil soup. Dive in to a bowl of pure nourishment. Packed with veggies, protein, and fiber.
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Course: dinner, lunch
Cuisine: American
Keyword: lentil soup, soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 89kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 soup pot

Ingredients

  • 2 medium carrots peeled and diced
  • 1 medium onion diced
  • 2 celery diced
  • 1 clove garlic minced
  • 1 can diced tomatoes (798 mL) not drained
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 2 cups dried lentils
  • 6 cups water or broth
  • 1 bay leaf if you used water
  • 1 tsp sea salt if you used water
  • 1 cup spinach

Instructions

  • In a soup pot, over medium heat add a tbsp olive oil. Add carrots, onion, celery. Saute until softened.
  • Add minced garlic, curry powder and ground cumin. Stir for about a minute until fragrant.
  • Pour in the canned tomatoes, dried lentils, water or broth. Add sea salt and bay leaf if you used water (and not broth). Bring to a boil, then reduce heat and let it simmer for 25-30 minutes or until lentils are tender.
  • Stir in spinach and cook until wilted.
  • Serve hot.

Notes

Store leftovers in the fridge for up to a week. Leftovers will freeze well. 

Nutrition

Serving: 1cup | Calories: 89kcal | Carbohydrates: 18.5g | Protein: 5.4g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 148mg | Potassium: 230.5mg | Fiber: 5.7g | Sugar: 4.7g