Description
A hearty and nutritious vegetable lentil soup that is easy to make and packed with flavor.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium bell pepper, diced
- 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
- Juice of 1 lemon (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic, carrots, celery, and bell pepper. Cook for another 5 minutes, stirring occasionally.
- Add the zucchini, diced tomatoes (with juice), lentils, vegetable broth, thyme, oregano, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it 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, stir in the lemon juice for added brightness before serving.
Notes
- For a heartier soup, add diced potatoes or sweet potatoes along with the other vegetables.
- To add a bit of spice, include a teaspoon of red pepper flakes or a diced jalapeño when sautéing the vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg