Description
A comforting and hearty soup combining the sweetness of red bell peppers with protein-packed lentils, infused with warm spices.
Ingredients
Scale
- 2 bell peppers, chopped
- 1 can fire-roasted tomatoes
- 1 cup green lentils, rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the diced onion and minced garlic, sautéing until softened (about 3-4 minutes).
- Stir in the chopped bell peppers and cook for another 5 minutes.
- Add the fire-roasted tomatoes, green lentils, and vegetable broth. Bring to a boil.
- Once boiling, reduce heat and simmer for about 25-30 minutes until lentils are tender.
- Stir in the fresh spinach and season with cumin, salt, and pepper. Cook for an additional 5 minutes until the spinach is wilted.
- Serve hot, garnished with herbs or yogurt if desired.
Notes
Store leftovers in an airtight container for up to one week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg