Introduction: Embrace the warmth and goodness of our Vegan Spinach and Lentil Soup, a comforting bowl of nourishment that’s as hearty as it is flavorful. Bursting with wholesome ingredients like lentils, spinach, and aromatic spices, this soup is a celebration of vibrant flavors and nourishing goodness. Whether you’re craving a soul-soothing meal on a chilly day or simply looking to elevate your plant-based cooking repertoire, this recipe is sure to delight your taste buds and nourish your body from within.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup dried green or brown lentils, rinsed and drained
  • 6 cups vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 cups fresh spinach leaves, roughly chopped
  • Juice of 1 lemon
  • Fresh cilantro or parsley for garnish (optional)

Instructions:

  1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until translucent.
  2. Add Aromatics: Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add Vegetables: Add the diced carrots and celery to the pot, and sauté for another 5 minutes, or until the vegetables start to soften.
  4. Add Lentils and Broth: Pour in the rinsed lentils and vegetable broth. Stir in the diced tomatoes (with their juices) and the ground spices – cumin, turmeric, coriander, and smoked paprika. Season generously with salt and pepper, to taste.
  5. Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer, partially covered, for about 25-30 minutes, or until the lentils are tender.
  6. Add Spinach: Stir in the chopped spinach leaves and let them wilt into the soup for 2-3 minutes.
  7. Finish with Lemon Juice: Squeeze in the juice of one lemon to brighten up the flavors of the soup. Taste and adjust seasoning if needed.
  8. Serve: Ladle the Vegan Spinach and Lentil Soup into bowls and garnish with fresh cilantro or parsley, if desired.

Introduction: Embrace the warmth and goodness of our Vegan Spinach and Lentil Soup, a comforting bowl of nourishment that’s as hearty as it is flavorful. Bursting with wholesome ingredients like lentils, spinach, and aromatic spices, this soup is a celebration of vibrant flavors and nourishing goodness. Whether you’re craving a soul-soothing meal on a chilly day or simply looking to elevate your plant-based cooking repertoire, this recipe is sure to delight your taste buds and nourish your body from within.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup dried green or brown lentils, rinsed and drained
  • 6 cups vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 cups fresh spinach leaves, roughly chopped
  • Juice of 1 lemon
  • Fresh cilantro or parsley for garnish (optional)

Instructions:

  1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until translucent.
  2. Add Aromatics: Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add Vegetables: Add the diced carrots and celery to the pot, and sauté for another 5 minutes, or until the vegetables start to soften.
  4. Add Lentils and Broth: Pour in the rinsed lentils and vegetable broth. Stir in the diced tomatoes (with their juices) and the ground spices – cumin, turmeric, coriander, and smoked paprika. Season generously with salt and pepper, to taste.
  5. Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer, partially covered, for about 25-30 minutes, or until the lentils are tender.
  6. Add Spinach: Stir in the chopped spinach leaves and let them wilt into the soup for 2-3 minutes.
  7. Finish with Lemon Juice: Squeeze in the juice of one lemon to brighten up the flavors of the soup. Taste and adjust seasoning if needed.
  8. Serve: Ladle the Vegan Spinach and Lentil Soup into bowls and garnish with fresh cilantro or parsley, if desired.

Nutritional Information:

  • Calories: 200 per serving (1 cup)
  • Total Fat: 4g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 800mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 11g
  • Sugars: 5g
  • Protein: 10g

Smart WW Points: 4 per serving (1 cup)

Conclusion: Nourish your body and soul with our Vegan Spinach and Lentil Soup, a wholesome bowl of goodness that’s as satisfying as it is nutritious. Packed with protein-rich lentils, vibrant spinach, and aromatic spices, this soup is a celebration of flavors and textures that will leave you feeling fully satiated and deeply nourished. Whether enjoyed as a comforting meal on a cold winter’s day or as a light and refreshing dish during warmer months, this soup is a versatile addition to any plant-based menu. Whip up a batch today and experience the joy of nourishing your body with every spoonful.