Hearty protein-rich soup with seasonal vegetables, warming spices, and tender lentils ready in 50 minutes.
# What You Need:
→ Lentils
01 - 1 cup dried brown or green lentils, rinsed
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 1 medium zucchini, diced
08 - 1 red bell pepper, diced
09 - 1 cup diced tomatoes (fresh or canned)
10 - 4 cups vegetable broth
11 - 2 cups water
12 - 2 cups fresh spinach or kale, chopped
→ Seasonings
13 - 1 teaspoon ground cumin
14 - 1 teaspoon dried thyme
15 - ½ teaspoon smoked paprika
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - ½ teaspoon black pepper
→ Optional Garnishes
19 - Chopped fresh parsley
20 - Lemon wedges
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2–3 minutes until softened.
02 - Add carrots, celery, zucchini, and red bell pepper. Cook, stirring occasionally, for 5 minutes.
03 - Stir in cumin, thyme, smoked paprika, salt, and pepper; cook 1 minute until fragrant.
04 - Add rinsed lentils, diced tomatoes, vegetable broth, water, and bay leaf. Bring to a boil.
05 - Reduce heat, cover, and simmer for 25 minutes, or until lentils and vegetables are tender.
06 - Stir in spinach or kale; cook 2–3 minutes until wilted. Remove bay leaf.
07 - Taste and adjust seasoning. Serve hot, garnished with parsley and a squeeze of lemon if desired.
