Description
A hearty, wholesome soup packed with tender lentils, vibrant vegetables, and warming spices. Perfect for cozy nights or healthy meal prep.
Ingredients
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 large, diced
- Garlic Cloves: 4, minced
- Carrots: 3 medium, sliced
- Celery Stalks: 2, diced
- Tomato Paste: 2 tablespoons
- Diced Tomatoes: 1 can (14.5 oz)
- Brown or Green Lentils: 1 cup, rinsed
- Vegetable Broth: 6 cups
- Bay Leaf: 1
- Dried Thyme: 1 teaspoon
- Cumin: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Spinach or Kale (optional): 2 cups
- Lemon Juice: 1 tablespoon
Instructions
- Preheat Your Equipment: Warm your large soup pot over medium heat and add olive oil.
- Combine Ingredients: Add onions, carrots, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant.
- Prepare Your Cooking Vessel: Stir in tomato paste and spices (thyme, cumin, salt, pepper) to toast for 2 minutes.
- Assemble the Dish: Add diced tomatoes, lentils, bay leaf, and vegetable broth. Stir well.
- Cook to Perfection: Bring to a boil, reduce to a simmer. Cover and cook for 30–35 minutes until lentils are tender.
- Finishing Touches: Remove bay leaf. Stir in greens and let wilt for 2–3 minutes. Finish with lemon juice.
- Serve and Enjoy: Ladle into bowls, garnish with herbs or olive oil, and enjoy.
Notes
- Use low-sodium broth to control salt levels.
- Rinse lentils well to avoid bitterness.
- Soup thickens as it sits — add broth or water when reheating if needed.
- Store in fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lentil soup, vegetable soup, vegan dinner, healthy lentil recipe, one pot soup, comfort food, easy lentil soup