Hearty Lentil, Tomato & Spinach Soup
50 min439 kcal each
A vegan soup that clears the protein bar without meat. Plenty of lentils, cumin and smoked paprika, and lemon to lift it at the end.
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Plan this recipeIngredients
for 4 servings- Brown or green lentils, dry375 g
- Onion1 piece
- Carrots2 piece
- Celery2 piece
- Canned chopped tomatoes400 g
- Baby spinach150 g
- Olive oil1½ tbsp
- Garlic4 clove
- Lemon juice2 tbsp
- Water1.60 l
- Ground cumin2 tsp
- Smoked paprika1 tsp
- Salt1 tsp
Method
Prep 10 min · cook 40 min- Soften the diced onion, carrot and celery in the oil for 8 minutes.
- Stir in the garlic, cumin and paprika for 1 minute.
- Add the rinsed lentils, the tomatoes and the water. Bring to the boil, then simmer partly covered for 30 minutes.
- Blend about a third of the soup and stir it back in. This gives body without any cream.
- Stir in the spinach until it wilts. Finish with the lemon juice and salt.
Nutrition
per servingCal
439
Protein
26g
Carbs
74g
Fat
6.59g
Of 8.5g of sugar per serving, 0g is added sugar.
Of 6.6g of fat per serving, 0.9g is saturated.
