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Vegetable Lentil Soup

This hearty soup is filling yet light. Lentils are packed with plant-based protein and fiber, making them a great option for low-fat dinners that still satisfy your appetite.
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Servings 6

Ingredients
  

  • 1 cup dried brown lentils rinsed
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots peeled and chopped
  • 2 celery stalks chopped
  • 1 medium zucchini diced
  • 1 can 14.5 oz diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cups fresh spinach leaves
  • Juice of 1 lemon

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion, and sauté for 4-5 minutes until translucent.
  • Stir in minced garlic, carrots, and celery; cook for another 3-4 minutes.
  • Add cumin, smoked paprika, and thyme; stir to coat the vegetables.
  • Pour in rinsed lentils, diced tomatoes (with juices), and vegetable broth.
  • Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, or until lentils and vegetables are tender.
  • Add diced zucchini and cook for an additional 10 minutes.
  • Stir in fresh spinach and cook until wilted, about 2 minutes.
  • Season the soup with salt, black pepper, and lemon juice to taste.
  • Serve hot, garnished with fresh parsley.