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There's something incredibly comforting about a warm bowl of soup, especially when it’s made from wholesome ingredients that nourish both the body and soul. Soup has long been a staple in various cultures, often serving as a warm embrace on cold days or a simple solution for busy weeknights. When I first ventured into a plant-based diet, I found myself exploring a plethora of recipes, some of which were delightful while others required a bit more refinement. However, one recipe that stood out and quickly became a staple in my kitchen was the Wholesome Lentil Delight Soup. This dish is not only simple to prepare, but it also bursts with flavors and nutrients, making it the perfect meal for cozy evenings or busy weeknights.

Hearty Lentil Soup with Spinach and Carrots

Warm up your evenings with a comforting bowl of Wholesome Lentil Delight Soup! This nutrient-rich dish features protein-packed lentils combined with fresh vegetables, aromatic spices, and a splash of lemon juice for a flavorful kick. Perfect for busy weeknights or cozy days, this easy-to-make soup is not only hearty and satisfying but also customizable to your taste. Gather your ingredients and discover a delightful recipe that nourishes both body and soul. Enjoy the warmth and goodness in every spoonful!
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Ingredients
  

1 cup green or brown lentils, rinsed

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1 bay leaf

6 cups vegetable broth (or water)

2 cups fresh spinach, chopped

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes until the vegetables begin to soften.

      Add the ground cumin, smoked paprika, dried thyme, and bay leaf. Stir well and cook for 1-2 minutes until the spices become fragrant.

        Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are tender.

          Remove the bay leaf and stir in the chopped spinach. Allow it to wilt in the soup for about 3 minutes.

            Season with salt, pepper, and lemon juice to taste. You can adjust seasonings based on your preference.

              Serve the soup hot, garnished with fresh parsley. Enjoy with crusty bread or a side salad for a complete meal!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings