Hearty Red Lentil & Vegetable Soup with Crusty Bread

VeganLow Fat

A 495-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 120g dried red split lentils, rinsed
• 1 tbsp olive oil
• 1 medium onion, finely diced
• 1 large carrot, diced
• 1 celery stick, diced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 800ml vegetable stock
• 100g fresh spinach
• 2 thick slices (approx 50g each) sourdough or crusty baguette
• 1/2 lemon, juiced
• Salt and black pepper to taste

Instructions

1. Prep: Finely dice the onion, carrot, and celery; rinse the red lentils under cold water until the water runs clear.
2. Heat the olive oil in a large pot over medium heat on the hob. Add the onion, carrot, and celery, sautéing for 5 minutes until softened.
3. Stir in the cumin and smoked paprika, cooking for 1 minute until fragrant.
4. Add the rinsed lentils and vegetable stock. Bring to a boil, then reduce heat and simmer for 15-18 minutes until the lentils are tender and starting to break down.
5. While the soup simmers, lightly toast the crusty bread in the oven or air fryer at 180°C for 3-5 minutes until golden.
6. Stir the spinach into the soup until wilted, then add the lemon juice and season with salt and pepper. Add a splash of water if the soup is too thick.
7. Divide the soup into two bowls and serve immediately with the warm crusty bread on the side.