High-Protein Vegetarian Lentil and Spinach Soup
Lentil Spinach Soup
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
- 1.5 cups Red lentils
- 4 cups Fresh spinach
- 1.5 cups Chopped tomatoes
- 4 cups Vegetable broth
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- to taste Salt and pepper
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.