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DASH Lentil & Spinach Soup

A simmered pot of lentils, carrot, and celery finished with spinach, cumin, and a splash of lemon juice.

Ingredients

  • 1 tablespoon olive oil extra virgin
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika smoked or sweet
  • 1 cup dried lentils rinsed
  • 6 cups low-sodium vegetable broth
  • 2 cups fresh spinach
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 teaspoon black pepper to taste

Instructions

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
  3. Stir in cumin and paprika, cooking for 1 minute to release flavors.
  4. Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
  5. Stir in spinach and cook for 2–3 minutes until wilted.
  6. Finish with lemon juice and black pepper. Serve warm.