Lunch · 30 min

Lentil & Greens Soup

This is the kind of lunch you’ll make on repeat — red lentils and carrot, 30 minutes, big payoff. The macros do the talking: 19g protein, 48g carbs, and 3g fat in every 271-calorie serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

Ingredients

• 3/4 cup Red lentils
• 1 Carrot
• 1 stalk Celery
• 2 cups Vegetable broth
• 1 tsp Cumin
• 2 cups Spinach

Steps

1. Dice 1 carrot and 1 celery stalk into small, even pieces so they soften at the same rate.
2. Heat a drizzle of olive oil in a soup pot over medium heat. Add the carrot and celery with a pinch of salt and cook 5 minutes, stirring occasionally, until they start to soften and smell sweet.
3. Stir in 1 teaspoon of cumin and cook 30 seconds until fragrant — toasting the spice in the oil wakes up its flavor.
4. Add 3/4 cup of red lentils and 2 cups of vegetable broth. Bring to a boil, then lower to a gentle simmer.
5. Simmer 20 minutes, stirring once or twice, until the lentils have completely broken down and the soup looks thick and creamy. Red lentils dissolve on their own, so no blending is needed.
6. Stir in 2 cups of spinach and cook 1 to 2 minutes, just until wilted and bright green.
7. Taste and adjust: more salt if it tastes flat, a squeeze of lemon if you want brightness. Serve hot.

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