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.

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.

Notes

Lentils can be substituted with red or yellow lentils, but cooking time may vary.

Use low-sodium vegetable broth if you’re watching your salt intake.

For added depth of flavor, sauté the onions, garlic, carrots, and celery in butter instead of olive oil.

Fresh herbs like parsley or cilantro make a great garnish, if desired.

Leftover soup can be refrigerated for up to 5 days or frozen for up to 3 months.

Kale can be swapped with collard greens or Swiss chard if you prefer.

If using spinach, add it at the end of cooking time, as it wilts quickly.

For a creamier soup, puree some or all of the soup with an immersion blender.

Nutrional Value

• Calories: 420
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 55g
• Dietary Fiber: 10g
• Sugars: 8g
• Protein: 22g