Mediterranean Lentil Soup
MediterraneanBudget friendly30 minHigh proteinVeganLow calorieHigh proteinVeganLow calorie
40 min4 servings
Why this meal
High proteinBudget friendlyVeganLower calorie
Ingredients
- 1 cup brown lentils
- 2 tablespoons olive oil
- 1 medium onion
- 2 units garlic cloves
- 1 medium carrot
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon red chili flakes
- 4 cups vegetable broth
- 1 cup diced canned tomatoes
- 3 cups fresh spinach
- 2 tablespoons lemon juice
- salt
Instructions
- 1.Rinse the lentils under cold water until water runs clear.
- 2.In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and carrot; sauté until softened, about 5 minutes.
- 3.Add cumin, smoked paprika, and chili flakes; cook for 1 minute until fragrant.
- 4.Pour in the vegetable broth and add the rinsed lentils and diced tomatoes. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes or until lentils are tender.
- 5.Stir in fresh spinach and cook until wilted, about 3 minutes.
- 6.Remove from heat and stir in lemon juice and salt to taste.
- 7.Serve hot with an optional drizzle of olive oil or a wedge of lemon.
Recipe by
Mina Rahal