Description
A heartwarming bowl of comfort that combines earthy lentils, vibrant veggies, and an array of herbs and spices.
Ingredients
Scale
- 1 1/2 cups lentils
- 2 medium potatoes, chopped
- 2 cups spinach
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika (optional)
Instructions
- In a large soup pot over medium heat, warm the olive oil.
- Add chopped onions, diced carrots, and celery. Sauté for about 5-7 minutes until they soften.
- Stir in minced garlic, bay leaf, thyme, salt, pepper, and paprika. Cook for 1 minute until fragrant.
- Add diced tomatoes and rinsed lentils, stirring to combine.
- Add the vegetable broth and bring to a boil. Once boiling, reduce heat and simmer for 25-30 minutes.
- Stir in the chopped potatoes and simmer for another 15-20 minutes until tender.
- Add fresh spinach, stirring until it wilts (about 2 minutes).
- Taste and adjust seasoning as needed. Serve hot with crusty bread.
Notes
For added flavor, consider adding a splash of lemon juice or vinegar just before serving. You can also substitute lentils with other legumes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg