Lentil Soup

The soup that proves healthy eating doesn't have to taste like punishment! This hearty, protein-packed pot of goodness warms you from the inside out while keeping your blood sugar as steady as a surgeon's hand. Plus, it makes your kitchen smell amazing! 🍲

Prep Time: 15 minutes (therapeutic vegetable chopping included)

Cook Time: 35 minutes (just enough time to scroll through social media)

Dietary Tags: Vegetarian, Vegan, Gluten-Free, Dairy-Free, Nut-Free

Nutrition Information

Calories: 625 | Protein: 29g | Carbs: 48g | Fat: 34g | Fiber: 11g | Sugar: 6g

Ingredients

• 1 tablespoon olive oil (the good stuff, not the sketchy bottle you've had since college)
• 1 small onion, diced (tears are part of the process)
• 2 carrots, diced (for that pop of orange that makes the soup pretty)
• 2 celery stalks, diced (the vegetable equivalent of a gym rat)
• 2 garlic cloves, minced (vampire repellent that makes everything taste better)
• 1 teaspoon ground cumin (the spice that makes everything taste exotic)
• 1/2 teaspoon ground coriander (cumin's best friend in the spice world)
• 1 cup dried green or brown lentils, rinsed (tiny protein powerhouses that cook faster than you'd think)
• 6 cups vegetable broth (no added sugar – read those labels like a detective)
• 1 bay leaf (the mysterious leaf that somehow makes everything taste better)
• 2 cups spinach, chopped (sneaking in greens wherever we can)
• 1 tablespoon lemon juice (for that zing that wakes up your taste buds)
• Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)
• Fresh parsley, chopped (for garnish and feeling fancy)

Instructions

1. Heat olive oil in a large pot over medium heat (the bigger the pot, the more leftovers).
2. Add onion, carrots, and celery. Cook until softened, about 5 minutes (this trio is called "mirepoix" if you want to sound fancy).
3. Add garlic, cumin, and coriander. Cook for 1 minute until fragrant (your kitchen should smell amazing right about now).
4. Add lentils, vegetable broth, and bay leaf (the mysterious leaf that somehow makes everything taste better).
5. Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes until lentils are tender (set a timer, or you'll forget and end up with lentil mush).
6. Remove bay leaf (seriously, don't forget this step – it's not a fun surprise for someone to choke on).
7. Add spinach and cook until wilted, about 2 minutes (watch it shrink like your patience for this sugar detox).
8. Stir in lemon juice (for that zing that wakes up your taste buds).
9. Season with salt and pepper to taste (be generous, we're fighting sugar here, not flavor).
10. Serve garnished with fresh parsley (because we eat with our eyes first).