Description
This black lentil soup is a comforting recipe that combines the hearty texture of black lentils with a delicious mix of vegetables and spices.
Ingredients
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- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 tablespoon tomato paste
- 1 can (14 oz) diced tomatoes
- 1 cup black lentils, rinsed and drained
- 4 cups vegetable broth
- 1 bay leaf
- 1 cup baby spinach
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large pot, add the olive oil and heat over medium heat for 30 seconds.
- Add the onion, carrot, and celery and cook for 6-7 minutes or until the vegetables have softened slightly.
- Add the garlic, tomato paste, cumin, paprika, and turmeric. Cook for one minute until fragrant.
- Add the diced tomatoes, lentils, vegetable broth, and bay leaf. Bring to a boil then reduce heat to low and simmer for 30 minutes or until the lentils are softened.
- Remove from heat and discard the bay leaf, then stir in spinach and lemon juice.
- Let the soup sit for 1-2 minutes until the spinach is wilted. Divide into bowls and season with salt and pepper to taste.