The Best Lentil Soup

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 45 minutes

Składniki

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 medium carrots, peeled and chopped

2 celery ribs, chopped

14- ounce can crushed or diced tomatoes

2 cups dry green or brown lentils

7 cups vegetable broth

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon salt, or to taste

3 cups baby spinach, sliced into ribbons (or kale)

1 lemon, juiced (about 2 tablespoons)

Wskazówki

Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.

Now add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything.

Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot.

Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.

Wartości Odżywcze

• Kalorie: 236 kcal
• Tłuszcz Całkowity: 4 g
• Tłuszcz Nasycony: 1 g
• Sód: 610 mg
• Węglowodany Całkowite: 38 g
• Błonnik Pokarmowy: 16 g
• Cukry Całkowite: 7 g
• Białko: 13 g