Smells So Good Lentil Soup

Dive into a bowl of comfort with this hearty and aromatic "Smells So Good Lentil Soup," a nourishing recipe that’s as flavorful as its name suggests. Packed with earthy lentils, vibrant vegetables, and a fragrant medley of warm spices like cumin, coriander, and smoked paprika, this soup is the perfect blend of wholesome and satisfying. A touch of fresh greens like baby spinach or kale and a bright splash of lemon juice elevate this dish, making it both refreshing and cozy. Ready in under an hour, this one-pot vegan recipe is ideal for weeknight dinners and can be easily paired with crusty bread for a complete meal. Whether you’re seeking a protein-packed soup or a freezer-friendly dish, this lentil soup will quickly become a staple in your recipe collection.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried thyme
• 0.25 teaspoon crushed red pepper flakes (optional)
• 1 cup green or brown lentils, rinsed
• 14.5 ounces diced tomatoes, canned with juices
• 6 cups vegetable broth
• 1 bay leaf
• 2 cups baby spinach or kale
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, dried thyme, and crushed red pepper flakes (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.

Step 4

Add the rinsed lentils, canned diced tomatoes with juices, vegetable broth, bay leaf, salt, and black pepper to the pot. Stir to combine.

Step 5

Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender.

Step 6

Remove the bay leaf, then stir in the baby spinach or kale. Let it cook for another 2-3 minutes until the greens are wilted.

Step 7

Stir in the lemon juice and adjust the seasoning with additional salt and pepper, if needed.

Step 8

Ladle the soup into bowls and serve hot, optionally with some crusty bread on the side.

Nutrition Facts

Serving size	(2476.2g)

Amount per serving	% Daily Value*
Calories	1278.4

Total Fat 43.9g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 6691.4mg	0%
Total Carbohydrate 184.5g	0%
Dietary Fiber 49.2g	0%
Total Sugars 51.7g
Protein 53.8g	0%

Vitamin D 0IU	0%
Calcium 537.9mg	0%
Iron 21.0mg	0%
Potassium 5412.5mg	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: 29.3%

Protein: 16.0%

Carbs: 54.7%