Description
This Protein-Packed Vegan Soup combines earthy lentils, juicy tomatoes, and wilted spinach for a hearty and nutritious meal. Full of fiber and plant-based protein, this soup is a comforting and satisfying option for lunch or dinner.
Ingredients
Units
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, chopped
- 1 teaspoon ground cumin
- 1 cup dried lentils, rinsed
- 1 (15 oz) can diced tomatoes
- 5 cups vegetable broth
- 2 cups fresh spinach
- Salt and pepper to taste
- Juice of 1/2 lemon (optional)
Instructions
- Heat olive oil in a large pot. Sauté onion, garlic, and carrots for 5 minutes.
- Stir in cumin and lentils; cook for 1 minute.
- Add tomatoes and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils are tender.
- Stir in spinach and let wilt for 2-3 minutes.
- Season with salt, pepper, and lemon juice. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6g
- Sodium: 840mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg
