Mediterranean Lemon Lentil Soup

Hearty brown lentils simmered with tender root vegetables and wilted spinach in a bright, cumin-spiced lemon broth.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 8
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $1.65/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar
• Low-Calorie

Tags

• one-pot
• boil
• healthy
• budget-friendly
• tangy
• comfort food

Ingredients

• 2 tablespoon olive oil (extra virgin)
• 1 yellow onion (large, diced)
• 3 carrots (medium, sliced into rounds)
• 3 celeries (sliced)
• 4 clove garlic (minced)
• 1.5 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1.5 cup brown lentils (rinsed and picked through)
• 8 cup vegetable broth (low-sodium)
• 5 ounce baby spinach
• 0.33 cup lemon juice (freshly squeezed)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)

Instructions

1. Heat 2 tablespoons olive oil in a large stockpot over medium heat. Add 1 diced yellow onion, 3 sliced carrots, and 3 sliced celery stalks; cook for 6 minutes until vegetables begin to soften.
2. Stir in 4 minced garlic cloves, 1 1/2 teaspoons ground cumin, and 1 teaspoon ground coriander, cooking for 1 minute until fragrant.
3. Add 1 1/2 cups rinsed brown lentils, 8 cups vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until lentils are tender.
4. Stir in 5 ounces baby spinach and cook for 2 minutes until fully wilted.
5. Remove the pot from the heat and stir in 1/3 cup fresh lemon juice before serving or portioning into lunch containers.

Notes

Keeps refrigerated in airtight containers for up to 5 days and reheats well in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 228
• Protein: 12.1 g
• Carbohydrates: 36.8 g
• Fat: 3.7 g
• Fiber: 7.6 g
• Sodium: 1150 mg
• Saturated Fat: 0.5 g
• Sugar: 5.7 g