Hearty Lentil Soup
A comforting, fiber-rich soup packed with brown lentils, garden vegetables, and chopped spinach in a savory herb broth.
Ingredients
4 servings- 1 cupBrown lentils, dry
- 4 cupsVegetable broth
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 can (14 oz)Canned diced tomatoes
- 3 Garlic cloves, minced
- 1 tspDried thyme
- 1 cupFresh spinach
Instructions
Step 1
In a large soup pot, sauté the carrot, celery, and garlic with a little water or oil until soft, about 5 minutes.
Step 2
Rinse lentils and add them to the pot along with vegetable broth, diced tomatoes, thyme, salt, and pepper.
Step 3
Bring the mixture to a boil. Reduce heat, cover, and let simmer for 30-35 minutes until the lentils are tender.
Step 4
Remove from heat, stir in the fresh spinach, and let it wilt for 2 minutes before serving.
Chef's Tips & Notes
Pro Tips
- •Rinse and sort your dry lentils to remove any tiny stones or debris.
- •Use red lentils if you prefer a softer, creamier soup texture.
- •A splash of lemon juice at the end brightens the flavor.
Storage
Store in the refrigerator for up to 5 days.
Freezing
Lentil soup freezes very well for up to 3 months.
Meal Prep
Soup will thicken as it sits in the fridge. Add a splash of broth or water when reheating.
Nutrition Facts
Per serving (4 servings total)
