Lentil soup is a great vegetarian-friendly option as it's a great source of protein. It's certainly a well-balanced meal in all its hearty and nutrient-rich goodness!
Add the oil to a 5-quart pot over medium heat. Once hot, add the onion, celery, and carrot. Cook until starting to soften but not brown, about 5 to 7 minutes, stirring occasionally.
Stir in the garlic and cook 30 seconds, stirring constantly.
Stir in the crushed tomatoes, vegetable stock, lentils, dried thyme, cumin, coriander, sweet paprika, salt, black pepper, and bay leaf. Bring up to a boil, and then cover the pot, turn the heat down slightly so it doesn’t boil over, and cook until the lentils and vegetables are tender, about 20 to 25 minutes, stirring occasionally.
Remove from the heat and stir in the spinach and lemon juice. Serve garnished with minced fresh parsley.
Notes
If you have fresh herbs on hand, they are a lovely addition to this soup. Fresh rosemary, thyme, or oregano are all good choices.
If you don’t have fresh lemons on hand, you can add 1 to 2 tablespoons of white wine vinegar instead of the lemon juice.
The heat from the soup is enough to perfectly wilt the baby spinach. If you want to use a leafy green that’s a bit sturdier (such as chopped kale), you can add it and cook for about 5 minutes.