This healthy and satisfying soup is made with lentils, mixed vegetables, and spices. Lentils are a good source of protein, fiber, and iron, and they also provide a low-fat, low-calorie option for a hearty meal.

This soup is low in fat and calories while also being high in fiber, protein, and various vitamins and minerals. A serving of the soup contains approximately 100-150 calories, less than 5g of fat, 15-20g of protein, and 20-30g of carbohydrates. The soup is also high in vitamins A and C, as well as iron and potassium.

Ingredients:

·         1 cup brown or green lentils

·         2 medium carrots, chopped.

·         2 stalks celery, chopped.

·         1 medium onion, chopped.

·         3 cloves garlic, minced.

·         2 medium potatoes, chopped.

·         2 cups chopped kale or spinach.

·         4 cups vegetable broth.

·         1 can diced tomatoes.

·         1 teaspoon cumin powder.

·         1 teaspoon paprika.

·         1 teaspoon dried thyme.

·         Salt and pepper, to taste.

·         2 tablespoons olive oil.

Instructions:

1.       Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery, and cook until the onions are translucent, about 5 minutes.

2.       Add the cumin, paprika, thyme, and a pinch of salt and pepper to the pot and cook for 1 minute.

3.       Stir in the diced tomatoes and vegetable broth and bring the mixture to a boil.

4.       Rinse the lentils and add them to the pot. Reduce the heat to low and let the soup simmer for 20 minutes.

5.       Add the chopped potatoes to the pot and continue to simmer for another 20 minutes, or until the lentils and potatoes are tender.

6.       Stir in the chopped kale or spinach and cook for an additional 5 minutes.

7.       Season the soup with salt and pepper, to taste. Serve hot, garnished with chopped fresh parsley or cilantro, if desired.