Cozy Lentil and Spinach Soup
This warm, hearty soup is packed with plant-based protein and fiber, making it both comforting and satisfying on a chilly winter day. It’s simple to prepare, can be made in batches, and is a great way to sneak in extra vegetables while keeping blood sugar steady.
Servings 6 servings
Calories 194kcal
Ingredients
- 3 T olive oil
- 1 1/2 cups onion chopped
- 2 cloves garlic minced
- 1 cup brown or green lentils rinsed
- 2 potatoes washed, peeled, and cubed
- 1 T coriander
- .25 cup lemon juice freshly squeezed
- 6 cups low sodium chicken or vegetable broth
- 5 cups fresh spinach
- salt and pepper to taste
Instructions
- Add oil to a Dutch oven, then add the onion and sauté over medium-high heat. Cook until soft, but not browned. Add salt and coriander.
- Stir until incorporated, then cook for a few minutes, then add the lentils.
- Add the broth and potatoes.
- Cover with a lid, then bring to a boil.
- Lower the heat and simmer for about 20 minutes.
- Add the spinach and lemon juice.
- Cover with a lid and simmer for 30 minutes, or until the potatoes are cooked.
Notes
The addition of spinach and lemon elevates and brightens this vegetarian staple.
Nutrition
Serving: 1servings | Calories: 194kcal | Carbohydrates: 24.6g | Protein: 9.5g | Fat: 6.9g | Saturated Fat: 1g | Sodium: 891mg | Fiber: 5.9g | Sugar: 4.5g
