Lentil Soup With Greens

Cozy up with a warm, nourishing bowl of lentil soup infused with the freshness of greens! This hearty, comforting recipe combines the richness of sautéed onions, garlic, and carrots with the subtle spiciness of cayenne pepper, all blended in a flavorful vegetable broth, finished with a burst of vibrant spinach or kale.

Ready Time

2 hrs

Yields

6 servings

Ingredients

1 Cup brown or green lentils, rinsed and drained
2 medium onions, chopped
3 cloves garlic, minced
2 medium carrots, chopped
2 stalks celery, chopped
1 can diced tomatoes
6 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon ground cayenne pepper (optional)
Salt and pepper, to taste
6 cups fresh spinach or kale leaves
2 tablespoons olive oil

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onions, minced garlic, chopped carrots, and chopped celery.

Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

Add the brown or green lentils, diced tomatoes, vegetable broth, ground cumin, dried thyme, and ground cayenne pepper (if using) to the pot. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils are tender.

Stir in the fresh spinach or kale leaves and cook until wilted, about 5 minutes. Serve hot.