Description
This hearty lentil vegetable soup is a nutritious and satisfying meal, packed with protein and vegetables.
Ingredients
Scale
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon cumin
- to taste Salt and pepper
- 2 cups spinach, chopped
Instructions
- In a large pot, heat oil over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook for 1 minute.
- Add lentils, diced tomatoes, vegetable broth, thyme, and cumin.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add spinach and cook for an additional 5 minutes.
- Season with salt and pepper before serving.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- It freezes well, so consider making a double batch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg