Hearty lentil and vegetable soup
Hearty lentil and vegetable soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic, cloves, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 diced tomatoes, 14.5 ounce can, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach, packed
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the rinsed lentils, vegetable broth, undrained diced tomatoes, tomato paste, dried thyme, and bay leaf. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25 to 30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 30 min - 5
Remove the bay leaf from the pot. Stir in the fresh spinach and cook for 2 to 3 minutes, or until it has wilted completely.
⏱️ 3 min - 6
Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasonings as needed. Serve hot or allow to cool completely before storing for meal prep.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty lentil and vegetable soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic, cloves, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 diced tomatoes, 14.5 ounce can, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach, packed
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the rinsed lentils, vegetable broth, undrained diced tomatoes, tomato paste, dried thyme, and bay leaf. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25 to 30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 30 min - 5
Remove the bay leaf from the pot. Stir in the fresh spinach and cook for 2 to 3 minutes, or until it has wilted completely.
⏱️ 3 min - 6
Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasonings as needed. Serve hot or allow to cool completely before storing for meal prep.
⏱️ 2 min