Description
A comforting and nutritious soup made with lentils and a variety of vegetables, perfect for a hearty meal.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
- 1 tablespoon lemon juice (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the diced carrots, celery, and bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally.
- Stir in the zucchini, lentils, diced tomatoes (with juice), vegetable broth, thyme, oregano, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 30-35 minutes, or until the lentils are tender.
- Remove the bay leaf and stir in the chopped spinach or kale. Cook for an additional 5 minutes until the greens are wilted. If desired, add lemon juice for brightness.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
- For added protein, stir in a can of drained and rinsed chickpeas or cooked sausage.
- Feel free to customize the vegetables based on what you have on hand, such as adding potatoes, corn, or green beans.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg