Lentil & Spinach Soup

Calories: 643

Protein: 32g

Carbs: 118g

Fat: 16g

Key Nutrients: Calcium, Iron, Vitamin C, Vitamin A

**Ingredients**

- [ ] 100g dried lentils, rinsed

- [ ] 6 cups vegetable broth

- [ ] 1 small onion, diced

- [ ] 2 cloves garlic, minced

- [ ] 2 cups fresh spinach, chopped

- [ ] 1 medium carrot, diced

- [ ] 1 celery stalk, diced

- [ ] 1 tablespoon olive oil

- [ ] 1 teaspoon cumin

- [ ] 1/2 teaspoon turmeric

- [ ] 1/4 teaspoon smoked paprika (optional)

- [ ] Salt and pepper to taste

- [ ] Juice of 1/2 lemon (optional, for garnish)

Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic, and sauté for about 5 minutes until softened.

2. Add the Spices: Stir in the cumin, turmeric, and smoked paprika (if using). Cook for 1 minute until fragrant.

3. Add the Lentils and Broth: Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the lentils are tender.

4. Add the Spinach: Stir in the chopped spinach and cook for another 2-3 minutes, until wilted.

5. Season and Serve: Season the soup with salt and pepper to taste. Serve with a squeeze of fresh lemon juice if desired.

Notes

You can add other vegetables like zucchini or potatoes for extra bulk. This soup also pairs well with crusty bread or a side salad.