Ingredients:
Baby Spinach:
3 cups of baby spinach, providing a fresh, leafy green element that is packed with iron and vitamins A and C.
Lemon Juice:
2 tablespoons of lemon juice, adding a tangy brightness that enhances the flavors of the soup.
Salt:
1 teaspoon of salt, to taste, which helps to bring out the natural flavors of the ingredients.
Smoked Paprika:
1 teaspoon of smoked paprika, lending a subtle smokiness and depth to the soup.
Ground Coriander:
1/2 teaspoon of ground coriander, for a hint of citrusy flavor.
Ground Cumin:
1/2 teaspoon of ground cumin, adding a warm, earthy spice.
Vegetable Broth:
7 cups of vegetable broth, forming the flavorful base of the soup.
Lentils:
2 cups of lentils, providing a hearty and protein-rich component.
Diced Tomatoes:
14 ounces of diced tomatoes, adding acidity and body to the soup.
Celery:
2 ribs of celery, chopped, for a crunchy texture and fresh taste.
Carrots:
2 medium carrots, chopped, for natural sweetness and color.
Garlic:
3 cloves of garlic, minced, for a robust, aromatic flavor.
Onion:
1 medium onion, chopped, serving as the flavorful base for sautéing.
Olive Oil:
2 tablespoons of olive oil, used for sautéing the vegetables and adding a touch of richness.
