Description
This hearty vegetable lentil soup is not only delicious but also packed with nutrients and offers several health benefits.
Ingredients
Scale
- 1 cup lentils
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon cumin
- 1 bay leaf
- 1 can diced tomatoes
- 1 cup spinach, chopped
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic, thyme, and cumin; cook for another minute.
- Add lentils, vegetable broth, and bay leaf; bring to a boil.
- Reduce heat and simmer until lentils are tender.
- Stir in diced tomatoes and spinach; cook for a few more minutes.
- Season with salt and pepper to taste.
- Remove bay leaf before serving.
Notes
- For a thicker soup, blend a portion of the soup and stir it back in.
- Can be stored in the fridge for up to a week.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg