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Cozy Lentil Soup


  • 1 cup chopped onion
  • 3 Yukon gold potatoes
  • 4oz can of diced green chilis
  • 2 cup spinach
  • 1 can of fire roasted tomatoes
  • 2 tbsp tomato paste
  • 1 1/4 cup grated carrots
  • 3 cloves garlic
  • 1 1/3 cup green lentils
  • 4 low sodium vegetable broth
  • 1 cup water
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tbs cumin
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1/2 tbs olive oil
  • Juice of 1/2 lemon


  1. Add diced onions and minced garlic to a large pot over medium heat. Add water and simmer until onions are translucent.
  2. While the onions and garlic are cooking, chop carrots into small pieces and potatoes into small cubes. I like to use my food processor for the carrots to speed the process up. 
  3. Add the carrots, potatoes, tomatoes, chilis, lentils, tomato paste, vegetable broth, and water to the pot. Mix well until the tomato paste has fully dissolved.
  4. Add the spices, lemon juice, and olive oil, mix well, and bring to a boil.
  5. Turn down heat to a simmer and cover for 25 minutes or until the lentils and potatoes are cooked through. 
  6. Put 2 cups of the soup in a blender, puree, and return to the pot. If you like a thicker soup, blend more. 
  7. Rip spinach and mix into the soup.
  8. Serve and enjoy!


  • Calories: 205
  • Sugar: 9g
  • Sodium: 295 mg
  • Fat: 2g
  • Carbohydrates: 42g
  • Fiber: 9g
  • Protein: 8g
  • Cholesterol: 0g

Keywords: soup, vegan, winter

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