Description
Enjoy this warm and hearty Lentil Vegetable Soup, perfect for a comforting winter dinner. This recipe brings you authentic flavor and plenty of fiber.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup chopped spinach or kale
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the rinsed lentils, vegetable broth, diced tomatoes, oregano, thyme, and bay leaf to the pot.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes, or until the lentils are tender.
- Remove and discard the bay leaf.
- Stir in the spinach or kale and cook until wilted, about 2 minutes.
- Season with salt and pepper to your liking. Serve hot.
Notes
- For a richer flavor, roast the carrots and celery slightly before adding them to the pot.
- If you prefer a thicker soup, mash about 1 cup of the cooked lentils against the side of the pot before serving.
- This soup freezes very well for future easy meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 250
- Sugar: Approx. 6g
- Sodium: Varies based on broth
- Fat: Approx. 4g
- Saturated Fat: Approx. 0.5g
- Unsaturated Fat: Approx. 3.5g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 15g
- Protein: Approx. 14g
- Cholesterol: 0mg