Ingredients
Vegetables & Legumes
- 15 baby carrots, sliced
- 8 baby potatoes, diced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 cups baby spinach
- 2 cups dried green or brown lentils
Spices & Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
Liquids & Others
- 2 tablespoons olive oil
- 8 cups vegetable broth
- 15 ounces (1 can) diced tomatoes
Instructions
- Sauté Aromatics: Heat the olive oil over medium heat in a large pot until hot. Add the diced onion and sauté for about 4 minutes until soft and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Add Vegetables and Spices: Stir in the sliced baby carrots and diced baby potatoes and sauté for 2 minutes to start softening them. Then sprinkle in the ground cumin, cinnamon, coriander, paprika, turmeric, salt, and pepper, stirring continuously for 30 seconds to toast the spices and release their flavors.
- Simmer Soup: Add the dried lentils, vegetable broth, and canned diced tomatoes to the pot. Stir well to combine all ingredients. Cover with a lid and bring the mixture to a low boil. Once boiling, reduce the heat to low, maintain a gentle simmer, and cook uncovered for 2 hours, allowing flavors to develop and lentils to become tender.
- Wilt Spinach and Serve: When ready to serve, stir in the baby spinach leaves, gently wilting them into the hot soup. Serve immediately. If storing leftovers, add the spinach only when reheating to preserve its bright color and fresh texture.
- Adjust Seasoning: Taste the soup and add additional salt and pepper as needed to suit your preference.
Notes
- Using dried lentils is ideal for better texture, but canned lentils can be substituted; reduce simmer time accordingly.
- If pressed for time, you can reduce the simmering time to 1 hour, though flavor and lentil tenderness may be slightly less developed.
- For a creamier texture, blend a portion of the soup before adding the spinach.
- This soup freezes well – store in airtight containers for up to 3 months.
- To make this soup gluten free, confirm that your vegetable broth is gluten free.
- Prep Time: 20 minutes
- Cook Time: 2 hours 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
