Lentil Soup Recipe
This lentil soup uses simple ingredients and fresh veggies to make a hearty meal in 45 minutes. The earthy lentils, aromatic herbs, and tangy tomatoes blend beautifully. Each serving has 16 grams of protein and 21 grams of fiber, making it very nutritious.
Ingredients
- Green or brown lentils – 2 cups
- Olive oil – 2 tablespoons
- Onion – 1 medium chopped
- Carrots – 2 medium diced
- Celery – 2 stalks chopped
- Garlic – 2 cloves minced
- Cumin – 1/2 teaspoon
- Water – 8 cups
- Crushed tomatoes – 1 14.5 oz can
- Spinach – 1/2 cup sliced
- Salt and pepper – to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, carrots, and celery. Cook until onions turn translucent (about 5 minutes).
- Stir in minced garlic and sauté for another minute.
- Add cumin, oregano, and basil, stirring to release their flavors.
- Pour in lentils, water, and crushed tomatoes. Bring to a boil.
- Reduce heat and let simmer for about 30 minutes, or until lentils are tender.
- Stir in fresh spinach and allow it to wilt.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
- To make it creamy without cream, blend a third of the soup and mix it back in.
- For a spicy kick, add cayenne pepper or red pepper flakes.
- Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
- For additional flavor, finish with a splash of red wine vinegar or freshly squeezed lemon juice.