Lentil & Spinach Soup
Designed to support GLP-1 goals, this nourishing vegan soup showcases red lentils with fresh spinach, paprika and cumin, to deliver a naturally comforting flavor. Light yet filling, it delivers a good balance of protein (boosted by nutritional yeast!) and fiber while staying low in carbs.
Nutritional facts
Protein
22g
Carbs
53g
Calories
357kcal
Fat
7.7g
Ingredients
Kale, Baby Spinach, Lemon Juice, Green Lentils, Kosher Salt, Onion, Sweet Paprika, Garlic, Cumin, Black Pepper, Vegetable Base, Nutritional Yeast, Extra Virgin Olive Oil
Contains soybeans, celery.
Reviews
4.2
Based on 186 reviews
Eric · 10/23/26
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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