Description
A comforting, hearty lentil soup packed with vibrant vegetables and protein-rich lentils, perfect for chilly days.
Ingredients
Scale
- 1 1/2 cups lentils
- 2 medium potatoes, chopped
- 2 cups spinach
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add chopped onions, diced carrots, and celery to the pot; sauté for 5-7 minutes until soft.
- Stir in minced garlic, bay leaf, dried thyme, salt, black pepper, and optional paprika; sauté for another minute.
- Add diced tomatoes and rinsed lentils; stir to combine.
- Pour in vegetable broth and bring to a boil. Reduce heat, cover partially, and simmer for 25-30 minutes until lentils are tender.
- Stir in chopped potatoes; continue to simmer for another 15-20 minutes.
- Add fresh spinach and stir until wilted (around 2 minutes).
- Taste the soup and adjust seasoning as needed. Serve hot with your favorite bread or toppings.
Notes
For extra flavor, use homemade vegetable broth. Feel free to add other veggies like bell peppers or zucchini.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg