Protein-packed lentil soup with seasonal vegetables, warming spices, and a rich, satisfying broth.
# What You Need:
→ Legumes
01 - 1 cup dried brown or green lentils, rinsed
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup chopped tomatoes, fresh or canned
08 - 2 cups spinach or kale, chopped
→ Liquids
09 - 6 cups vegetable broth
10 - 2 tablespoons olive oil
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste
→ Optional Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges for serving
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in ground cumin, smoked paprika, and dried thyme. Cook for 30 seconds to release essential oils.
04 - Add rinsed lentils, chopped tomatoes, and vegetable broth. Place bay leaf into the pot.
05 - Bring mixture to a boil, then reduce heat to low simmer. Cover and cook for 20 minutes.
06 - Add diced zucchini and simmer for another 10 minutes until lentils and vegetables are tender.
07 - Stir in chopped spinach or kale and cook for 2 to 3 minutes until wilted.
08 - Remove bay leaf. Season soup to taste with salt and freshly ground black pepper.
09 - Ladle soup into bowls and garnish with fresh parsley and a squeeze of lemon juice if desired.
