Light Veggie Lentil Soup

🥘 Ingredients

• 1 cup green lentils
• 1 medium carrot, diced
• 1 celery stalk, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup spinach leaves
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Rinse the lentils under cold water and set aside.
2. 2
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until vegetables are softened.
3. 3
   Add the minced garlic and cumin to the pot. Cook for another 1-2 minutes until fragrant.
4. 4
   Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil.
5. 5
   Add the lentils to the pot. Reduce heat to low and let it simmer for 25-30 minutes, or until lentils are tender.
6. 6
   Stir in the spinach leaves and cook for an additional 5 minutes.
7. 7
   Season with salt and pepper to taste.
8. 8
   Serve hot, garnished with fresh parsley.

📊 Nutritional Information

• Calories: 480 kcal
• Protein: 22g
• Carbohydrates: 75g
• Fiber: 20g
• Fat: 8g

💡 Cooking Tips

• Ensure to rinse the lentils thoroughly to remove any debris and reduce cooking time.
• For added flavor, you can include a bay leaf while simmering the soup and remove it before serving.
• Feel free to add other favorite vegetables like zucchini or bell peppers to enhance the nutrient profile.
• Using homemade vegetable broth can reduce sodium content and enhance the soup's flavor.
• To make the soup creamier without adding extra calories, blend a portion of it before adding the spinach.