Eating clean doesn't have to mean no FLAVOR
VEGAN RED LENTIL SPINACH SOUP
By Grace Buffa | Inspired by The Vegan 8
I LOVE this recipe for the simple fact....that it LITERALLY takes minutes to make and my kids LOVE it!
As a mother, I aim to give the highest amount of nutrient-dense ingredients to my family while making it taste irresistible! This recipe includes just that! Did you know that eating Lentils not only fills you up, and is satisfying, but it has an abundant amount of fiber and low in fat which helps promote weight loss! It boosts your energy level as well as being packed with B vitamins, magnesium, zinc, and potassium. Lentils are made up of over 25% protein, which makes them an excellent meat alternative. They’re also a great source of iron, a mineral that is sometimes lacking in a vegetarian diet.
Furthermore, lentils contain a broad range of beneficial plant compounds called phytochemicals, many of which protect against chronic diseases, such as heart disease and type 2 diabetes. Furthermore, eating lentils is associated with an overall lower risk of heart disease, as it has positive effects on several risk factors.
This recipe is vegan, gluten-free, oil-free, dairy-free, and high in protein!
Feel FREE to add different vegetables to change it up and play with the ingredients to your liking.
I personally do not put in the Paprika, or Chilli Powder, but the freshly squeezed lemon is a MUST
if you like lemon!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 173.5 kcal
Author Brandi Doming
1 cup (160g) finely diced red onion
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons chili powder
1 teaspoon fine sea salt
6 cups organic low-sodium vegetable broth (I use the Pacific brand because it's so good in flavor)
2 cups (360g) red lentils, rinsed well under cold water
4 large handfuls (150g) fresh spinach
2-3 tablespoons fresh lemon juice
Add a few tablespoons of water to a large pot over medium heat. Once it's hot, add the onion and cook for 5-8 minutes, stirring often, until tender.
Add the garlic powder, smoked paprika and chili powder and stir for about 30 seconds until fragrant.
Add the broth and rinsed lentils and bring to a boil. Once boiling, reduce to simmer, cover with a lid slightly tilted to let some steam escape. Simmer for about 10 minutes or until the lentils are just tender, but still have their shape and a bite to them. You do not want them mushy.
Add the spinach and stir until wilted. Add the lemon juice (starting with 2 tablespoons).
Taste and add any more lemon or salt, if needed.