Hearty Vegetable and Lentil Soup
A warm and comforting soup packed with nutrients, perfect for chilly days and great for meal prep or family dinners.
Ingredients
Main Ingredients
- 1 cup lentils Rinsed under cold water.
- 2 cups vegetable broth
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups spinach Fresh or frozen.
- 1 teaspoon cumin
- 1 teaspoon thyme
- to taste Salt and pepper
Instructions
Preparation
- Rinse the lentils under cold water and set aside.
- In a large pot, sauté the onion, carrots, celery, and garlic until softened.
Cooking
- Add the lentils, vegetable broth, diced tomatoes, cumin, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for about 30 minutes or until the lentils are tender.
- Stir in the spinach and cook for an additional 5 minutes.
Serving
- Serve warm, garnished with fresh herbs or cheese, if desired. Pair with crusty bread or a side salad.
Notes
For a thicker soup, blend a portion before adding spinach. Customize with your favorite vegetables, and add a bay leaf for extra flavor. Store leftovers in airtight containers for 5-7 days or freeze for up to 3 months.