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 cloves garlic, minced
For the Lentils and Broth
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Finishing
- 4 cups fresh spinach, chopped
- 1/4 cup fresh parsley, chopped, for garnish
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, 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, bay leaf, dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the pot, and 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 soup. Stir in the chopped fresh spinach and cook for 2 to 3 minutes, or until the spinach has wilted.
⏱️ 3 min
- 6
Taste the soup and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min
- 7
Ladle the hearty lentil and vegetable soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 1 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 cloves garlic, minced
For the Lentils and Broth
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Finishing
- 4 cups fresh spinach, chopped
- 1/4 cup fresh parsley, chopped, for garnish
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, 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, bay leaf, dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot, and 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 soup. Stir in the chopped fresh spinach and cook for 2 to 3 minutes, or until the spinach has wilted.
⏱️ 3 min - 6
Taste the soup and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min - 7
Ladle the hearty lentil and vegetable soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 1 min