Description
A comforting and vibrant green lentil soup, brightened with fresh lemon and dill and given a smoky depth from paprika. This easy, one-pot meal is both hearty and healthy.
Ingredients
Units
Scale
- 1 cup (237ml) of green lentils
- 2 carrots (chopped)
- 3 celery stalks (chopped)
- 2 leeks (white and light green parts,chopped)
- 2 cloves of garlic (crushed,pressed or chopped)
- A handful or two of baby spinach (optional)
- A handful of fresh dill (chopped)
- 1 to 2 lemons
- 1 1/2 teaspoons (7.4ml) of smoked paprika
- 1/4 teaspoon (1.2ml) of ground cinnamon
- 1/2 teaspoon (2.5ml) of ground cumin
- 5 vegetable bouillon cubes (see notes)
- Salt and pepper to taste
Instructions
- In a large soup pot, add the green lentils, carrots, celery, leeks, garlic, smoked paprika, cinnamon, cumin, and vegetable bouillon cubes.
- Stir in ten cups of water.
- Salt to taste.
- Cover the pot and bring to a boil.
- Turn down the heat and simmer until the lentils and vegetables are soft.
- Take the soup off the heat.
- Stir in the baby spinach (if using), a good squeeze or two of fresh lemon juice, the chopped dill, and some cracked black pepper.
- Stir the spinach around until it wilts from the heat of the soup.
- Serve immediately.
Notes
This soup reheats well, making it perfect for meal prep. Serve with warm pita and a side of olives, marinated artichokes, or roasted red peppers. For a complete protein, pair with steamed rice. Fresh dill adds a bright flavor, but you can substitute with parsley if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 4
- Carbohydrates: 40
- Fiber: 15
- Protein: 12
- Cholesterol: 0