50 min · 1 serving · @Unicorns in the Kitchen
Mediterranean Green Lentil Soup
A hearty green lentil soup with potatoes, carrots and bell pepper, warmly spiced with cumin, turmeric and paprika and finished with wilted spinach and parsley.
Nutrition per serving
- 366 kcal
- 19 g protein
- 59 g carbs
- 6 g fat
Ingredients
- 1 tsp olive oil
- 25 g onion, chopped
- 1 garlic clove, minced
- 25 g carrot, diced
- 25 g red bell pepper, diced
- 50 g yellow potato, cubed
- 65 g green lentils
- ½ tbsp tomato paste
- ¼ tsp turmeric
- 1 pinch paprika
- ¼ tsp cumin
- 240 ml vegetable stock
- ¼ tsp salt
- 15 g baby spinach
- 10 g parsley, chopped
Steps
- Heat the olive oil in a pot and saute the onion until golden.
- Add the garlic, carrot and bell pepper and cook for a minute, then stir in the potato and lentils for 2 minutes.
- Stir in the tomato paste, turmeric, paprika and cumin, then pour in the stock.
- Bring to a boil, cover and simmer 30-40 minutes until the lentils are fully tender.
- Add the salt and spinach and cook until wilted, then serve topped with parsley.
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