NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked lentils (198g)

0.75 cup cooked chickpeas (120g)

1 medium carrot (61g)

1 celery stalk (40g)

1 medium diced tomato (123g)

1 cup fresh spinach (30g)

1 small onion (70g)

2 garlic cloves (6g)

1/2 teaspoon olive oil (2.3g)

2 cups low-sodium vegetable broth (480g)

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon ground turmeric

Salt and black pepper to taste

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat.

• 2

  Add the chopped small onion and minced garlic, sautéing until fragrant and the onion becomes translucent.

• 3

  Stir in the diced carrot and celery; cook for about 3-4 minutes until they begin to soften.

• 4

  Add the ground cumin, paprika, and turmeric, stirring to coat the vegetables in the spices.

• 5

  Pour in the low-sodium vegetable broth and bring the mixture to a simmer.

• 6

  Add the cooked lentils and chickpeas along with the diced tomato. Simmer for 10-15 minutes to allow the flavors to meld.

• 7

  Stir in the fresh spinach, allowing it to wilt into the soup. Season with salt and black pepper to taste.

• 8

  Serve warm and enjoy this comforting bowl of spiced lentil vegetable soup.