Spiced Lentil and Potato Soup

⏱️ Prep: 20 min🍳 Cook: 35 min

Nutrition

per per serving

291

Calories

—

Protein

—

Carbs

—

Fat

4 tbsp	60 ml	olive oil (divided use)
2 tbsp	30 ml	unsalted butter
1		medium-size onion, finely diced
1		carrot, peeled and finely diced
1		rib celery, finely diced
6 cloves		garlic, pressed
—		salt
—		black pepper
0.5 tsp	2.5 ml	smoked paprika
0.5 tsp	2.5 ml	ground cumin
0.5 tsp	2.5 ml	ground coriander
—		cayenne pepper
4 tbsp	60 ml	tomato paste
1		medium-size russet potato, peeled and diced small
1 pound	455 g	brown lentils, rinsed and picked through
7 cups	1.7 l	vegetable stock
1.5 cups	360 ml	baby spinach leaves
1 tbsp	15 ml	chopped cilantro
1 tbsp	15 ml	chopped flat-leaf parsley
—		lemon

Yield: Serves 6. Nutrition Info: 291 calories. Prep Time: 20 minutes. Cook time: 35 minutes.

Place a medium-size soup pot over medium-high heat, and add in the butter and about 2 tablespoons of the olive oil; once the butter has melted and the oil/butter is hot, add in the diced onion, carrot and celery, and sauté for a few minutes until tender.
Add in the garlic, and once aromatic, add in a couple of pinches of salt and pepper, plus the smoked paprika, cumin, coriander and cayenne, and stir to combine.
Add in the tomato paste and stir it in to incorporate, then add in the diced potato and the lentils, and stir those in as well.
Add in the vegetable stock and bring to the boil, then cover and lower the heat to gently simmer the soup for about 35-40 minutes, or until the lentils are tender and the soup thickened.
Finish the lentil soup by stirring in the baby spinach leaves just until wilted, the cilantro and flat-leaf parsley, a squeeze of lemon for brightness, and the remaining 2 tablespoons of olive oil; then ladle into bowls and enjoy with some warm bread, if you'd like!