Hearty Lentil and Vegetable Soup
Hearty Lentil and Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 cups fresh spinach, packed, roughly chopped
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the rinsed lentils, vegetable broth, diced tomatoes (undrained), dried thyme, and bay leaf to the pot. Stir well.
⏱️ 3 min
- 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
⏱️ 35 min
- 6
Remove the bay leaf from the soup. Stir in the fresh spinach and cook for 2-3 minutes, or until wilted.
⏱️ 3 min
- 7
Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lentil and Vegetable Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 cups fresh spinach, packed, roughly chopped
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the rinsed lentils, vegetable broth, diced tomatoes (undrained), dried thyme, and bay leaf to the pot. Stir well.
⏱️ 3 min - 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
⏱️ 35 min - 6
Remove the bay leaf from the soup. Stir in the fresh spinach and cook for 2-3 minutes, or until wilted.
⏱️ 3 min - 7
Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min