Mediterranean Lentil Soup with Tomatoes and Spinach
Brown lentils, vegetables, tomatoes, spinach, lemon, and warm spices simmer into a hearty plant-forward soup.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 cup brown or green lentils rinsed
- 1 14.5-ounce can diced tomatoes
- 6 cups vegetable broth
- 3 cups baby spinach
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons flat-leaf parsley chopped
Instructions
Instructions
- Warm the olive oil in a large pot over medium heat. Cook the onion, carrots, and celery for 7 to 8 minutes, until softened.
- Add the garlic, cumin, and smoked paprika and stir for 30 seconds.
- Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, reduce to a steady simmer, and cook partially covered for 28 to 32 minutes, until the lentils are tender.
- Stir in the spinach and cook for 2 minutes, until wilted. Add the lemon juice, salt, and black pepper.
- Ladle into six bowls and finish with chopped parsley.
Notes
Model-authored fallback: the source is a Mediterranean recipe roundup without a complete Recipe JSON-LD card for this dish. The blueprint uses conventional lentil-soup proportions and preserves the source's Mediterranean meal-prep identity.