Vegan Spinach and Lentil Soup

1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in the garlic, cumin, smoked paprika, and turmeric, and cook for 1 minute until fragrant.
2. Add the Lentils and Broth:
Stir in the rinsed lentils, diced tomatoes, and vegetable broth.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the lentils are tender.
3. Add the Spinach:
Stir in the chopped spinach and cook for an additional 2–3 minutes until wilted.
Season with salt, black pepper, and lemon juice, if desired.
4. Serve:
Ladle the soup into bowls and serve hot.
Optionally, garnish with fresh herbs like parsley or cilantro.
Tips for Success:
Lentil Choice: Use green or brown lentils, as they hold their shape better than red lentils.
Add More Veggies: For extra nutrition, add zucchini, sweet potatoes, or mushrooms.
Texture Option: For a creamier soup, blend half of it using an immersion blender before adding the spinach.
Why You’ll Love This Recipe:
Easy to Make: Comes together in one pot with minimal prep.
Nutritious: Loaded with protein, iron, and vitamins.
Versatile: Works well with other greens like kale or Swiss chard.
Enjoy this comforting and healthy vegan spinach and lentil soup that’s as satisfying as it is nutritious! 🌱✨🥣