Soups High-Protein Soups
Rustic Mediterranean Lentil, Tomato & Spinach Soup
Method
Sauté Aromatics: Heat olive oil in a large stockpot over medium heat; sauté onion, garlic, and carrots for 5 minutes until softened.
Simmer Lentils: Stir in brown lentils, crushed tomatoes, oregano, and vegetable stock, bringing the mixture to a gentle boil.
Gently Simmer: Reduce heat to low, cover, and simmer for 28–30 minutes until lentils are perfectly tender yet intact.
Finish & Serve: Stir in fresh baby spinach and lemon juice until leaves wilt, then season with salt and pepper.
Chef's Tip
Cooking Hack: Rinse lentils in cold water before cooking, and add lemon juice right at the end to keep the plant-based iron highly bioavailable and the flavours vibrant.
Nutrition Facts
Per serving
265
Calories
16 g
Protein
4 g
Fat
42 g
Carbs
