Hearty Lentil and Vegetable Soup
Hearty Lentil and Vegetable Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
For the Lentils and Broth
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Finishing
- 2 cups fresh spinach, 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. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the rinsed lentils, vegetable broth, undrained diced tomatoes, dried thyme, and bay leaf. Bring the mixture to a boil.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 35 min
- 5
Remove the bay leaf from the soup. Stir in the fresh spinach and cook for 2-3 minutes, or until wilted.
⏱️ 3 min
- 6
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
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
For the Lentils and Broth
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Finishing
- 2 cups fresh spinach, 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. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed lentils, vegetable broth, undrained diced tomatoes, dried thyme, and bay leaf. Bring the mixture to a boil.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 35 min - 5
Remove the bay leaf from the soup. Stir in the fresh spinach and cook for 2-3 minutes, or until wilted.
⏱️ 3 min - 6
Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min