High-Protein Vegetarian Lentil and Spinach Soup
Lentil Spinach Soup
A hearty, dairy-free, high-protein soup packed with lentils, spinach, and iron-rich ingredients, perfect for lunch.
Nutrition (per serving)
This hearty vegetarian lentil and spinach soup is a comforting, protein-packed dish that is perfect for a nourishing lunch. It's easy to prepare and loaded with iron-rich ingredients like lentils and spinach, making it both wholesome and satisfying.
The warmth of spices mingling with the earthy lentils and fresh greens makes this soup a delightful option for a quick, nutritious meal. Plus, it's naturally dairy-free and gluten-free, fitting well into a variety of dietary plans.
Ingredients
- Red lentils:1.5 cups
- Fresh spinach:4 cups
- Chopped tomatoes:1.5 cups
- Vegetable broth:4 cups
- Onion, chopped:1 medium
- Garlic cloves, minced:3 cloves
- Olive oil:2 tablespoons
- Ground cumin:1 tsp
- Ground coriander:1 tsp
- Salt and pepper:to taste
Instructions
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Heat olive oil in a large pot over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent, about 5 minutes.
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Stir in cumin and coriander, cooking for another minute to toast the spices. Add the lentils, chopped tomatoes, and vegetable broth. Bring to a boil.
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Reduce heat and simmer uncovered for about 20 minutes, or until lentils are tender. Add the spinach and cook for another 5 minutes until wilted.
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Season with salt and pepper to taste. Serve hot with a drizzle of olive oil or a squeeze of lemon if desired.
Tips & Notes
- Use red lentils for a quick-cooking and smooth texture.
- Feel free to add a splash of lemon juice before serving for extra brightness.
