Description
This is a hearty and nutritious lentil soup that is both filling and easy to make.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup brown lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 cups fresh spinach
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute.
- Stir in lentils, vegetable broth, diced tomatoes, and thyme. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 30-35 minutes, until lentils are tender.
- Stir in spinach and cook until wilted, about 2 minutes.
- Remove from heat and stir in lemon juice. Taste and adjust seasoning.
- Serve hot.
Notes
- Rinse lentils before cooking to remove any debris.
- You can use other greens like kale instead of spinach.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210
- Sugar: 5g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg