Lentil Soup for Miserable Rainy Days

Warm your soul on dreary, rain-soaked days with this hearty and flavorful Lentil Soup for Miserable Rainy Days. Packed with nutrient-rich ingredients like tender green or brown lentils, sweet carrots, earthy celery, and a handful of baby spinach or kale, this soup is as comforting as it is nourishing. Seasoned with aromatic cumin, smoked paprika, and thyme, and brightened by a splash of fresh lemon juice, every spoonful delivers layers of warmth and depth. A 15-minute prep is all it takes before this one-pot wonder simmers to perfection, filling your kitchen with its inviting aroma. Serve with crusty bread for dipping and let this vegan, protein-packed delight become your go-to comfort food for cozy, rainy evenings.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 1.5 cups green or brown lentils, rinsed and drained
• 1 14-ounce can canned diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach or kale
• 2 tablespoons lemon juice
• 1 loaf optional crusty bread for serving

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Once the oil is hot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic, ground cumin, smoked paprika, and dried thyme. Cook for another 1 minute, stirring constantly until fragrant.

Step 4

Add the tomato paste and stir it into the vegetables. Cook for an additional 2 minutes, allowing the paste to caramelize slightly.

Step 5

Stir in the lentils, diced tomatoes (with their juices), vegetable broth, and bay leaf. Bring the mixture to a boil over high heat.

Step 6

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30-35 minutes. Stir occasionally and check to ensure the lentils are tender.

Step 7

Remove the bay leaf and season the soup with salt and black pepper. Taste and adjust seasoning as needed.

Step 8

Add the baby spinach or kale to the pot and stir until the greens are wilted, about 2-3 minutes.

Step 9

Stir in the lemon juice for a bright pop of flavor.

Step 10

Serve hot with optional crusty bread for dipping, and enjoy the comforting warmth on a rainy day.

Nutrition Facts

Serving size	(3127.9g)

Amount per serving	% Daily Value*
Calories	2574.5

Total Fat 69.7g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 10.4g
Cholesterol 7.9mg	0%
Sodium 8612.4mg	0%
Total Carbohydrate 404.1g	0%
Dietary Fiber 68.7g	0%
Total Sugars 65.3g
Protein 99.1g	0%

Vitamin D 0IU	0%
Calcium 793.1mg	0%
Iron 36.2mg	0%
Potassium 6750.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.8%

Protein: 15.0%

Carbs: 61.2%