Spiced Winter Lentil Soup
Ingredients (Serves 4):
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dried lentils (green or brown), rinsed
- 1 can (14 oz) diced tomatoes, with juices
- 4 cups vegetable broth (low-sodium preferred)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups chopped kale or spinach (optional)
- Juice of 1/2 lemon (for brightness)
- Fresh parsley, for garnish
Instructions:
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic, cumin, smoked paprika, and turmeric. Sauté for another minute until fragrant.
- Simmer the Soup:
- Add lentils, diced tomatoes, vegetable broth, and bay leaf. Stir well.
- Bring the soup to a boil, then reduce heat to low and let it simmer for 25-30 minutes, or until lentils are tender.
- Add Greens:
- Stir in chopped kale or spinach, if using, and cook for an additional 5 minutes.
- Season and Finish:
- Remove the bay leaf. Season with salt, pepper, and a squeeze of lemon juice for brightness.
- Serve and Garnish:
- Ladle the soup into bowls. Garnish with fresh parsley and serve warm.
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