Name: Lentil and Vegetable Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 cup dried lentils (rinsed); 2 Tbsp olive oil; 1 large onion (diced); 2 carrots (peeled and diced); 2 stalks celery (diced); 3 cloves garlic (minced); 1 tsp ground cumin; 1/2 tsp dried thyme; 1 bay leaf; 1 can (14.5 oz. diced tomatoes, with juice); 6 cups vegetable broth; 2 cups water; 2 cups spinach leaves (roughly chopped); Salt and pepper (to taste); Juice of 1 lemon; Fresh parsley for garnish

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Lentil and Vegetable Soup

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Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 250 kcal

Ingredients

1 cup dried lentils rinsed
2 Tbsp olive oil
1 large onion diced
2 carrots peeled and diced
2 stalks celery diced
3 cloves garlic minced
1 tsp ground cumin
1/2 tsp dried thyme
1 bay leaf
1 can 14.5 oz. diced tomatoes, with juice
6 cups vegetable broth
2 cups water
2 cups spinach leaves roughly chopped
Salt and pepper to taste
Juice of 1 lemon

Optional:

Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until the vegetables begin to soften, about 5 minutes. Add garlic, cumin, thyme, and bay leaf, and cook for another minute until fragrant.
Stir in the lentils, diced tomatoes with their juice, vegetable broth, and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender.
Once the lentils are cooked, add the chopped spinach and cook until the spinach is wilted, about 2 minutes. Remove from heat, discard the bay leaf, and stir in the lemon juice. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

Tip:

Soaking lentils overnight can reduce cooking time and make them easier to digest. This soup stores well in the refrigerator for up to 5 days or can be frozen for up to 3 months