Lentil Soup with Spinach
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
1 cup of green or brown lentils, rinsed
6 cups of low-sodium vegetable broth
2 cups of fresh spinach, chopped
1 medium onion, diced
2 garlic cloves, minced
1 medium carrot, diced
1 celery stalk, diced
1 teaspoon of cumin powder
1 teaspoon of smoked paprika
Salt and pepper to taste
1 tablespoon of olive oil
Fresh lemon juice for serving (optional)
Chopped parsley for garnish (optional) 
Instructions
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are soft and the onion is translucent.
Add the minced garlic to the pot and cook for another minute until fragrant.
Stir in the rinsed lentils, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 25 minutes or until the lentils are tender.
Once the lentils are cooked, add the chopped spinach to the pot. Stir well and let it simmer for an additional 5 minutes until the spinach has wilted.
Taste and adjust seasoning if necessary. If desired, add a squeeze of fresh lemon juice for brightness.
Serve the soup hot, garnished with chopped parsley if you like. Enjoy a hearty and nutritious lunch that is low in carbs and sugar.
This recipe makes approximately 4 servings and is perfect for meal prep. Store leftovers in the refrigerator for up to 4 days or freeze for future meals.
